Marcia Hassel's recipes

  King’s Hawaiian Rolls  are the iconic little bread everyone raves about. Traditionally made with pineapple juice among other good things like honey and buttermilk, this spongey rolls are irresistible. This recipe yields a sweet, slightly tangy side roll that is good on its own or as a slider bun or a breakfast sandwich bun. These are tender and golden and as good toasted as they are fresh.  Dough ¼ cup water 4 ½ teaspoons dry yeast ½ cup buttermilk 3/4 cup pineapple juice 1/3 cup unsalted butter, melted 1/3 cup honey 1 egg 1 tablespoon pure vanilla extract 1 ¾ teaspoon salt 5- 5 ½ cups all-purpose flour 2 tablespoons potato starch, optional Honey Butter Glaze ¼ cup unsalted butter, melted 1 tablespoon honey In a mixer bowl, briskly stir water and yeast together. Then add in buttermilk, pineapple juice, butter, honey, egg, vanilla, salt, most of the flour and the potato starch if you’re using it. Stir and then adding in flour as required, knead to make a soft dough, 3-5 minutes. Shape

  Vanilla Cinnamon Streusel Topping ¼ cup unsalted butter 3 tablespoons flour 1/3 cup brown sugar, firmly packed 2 tablespoons white sugar 1/2 teaspoon cinnamon 1 1/2 teaspoons vanilla powder, optional 1/3 cup finely chopped walnuts Batter 1 ½ cups golden brown sugar, firmly packed ¾ cup unsalted butter, melted 2 teaspoons pure vanilla extract 2 eggs ¼ cup water ¾ cup sour cream 3 cups all-purpose flour 3/8 teaspoon salt 2 ½ teaspoons baking powder ½ teaspoon baking soda Fondant 1 cup confectioners’ sugar ½ teaspoon pure vanilla extract Cream, as required Preheat oven to 375 F. Line a large baking sheet with parchment paper. Arrange the oven to have the rack in the upper third or middle of the oven. Line a baking sheet with parchment paper. Spray a muffin tin very generously with non-stick cooking spray. Line 9 of the muffin cups with muffin liners. Place on baking sheet. Prepare the streusel by pulsing all ingredients in a food processor to get a crumbly mixture. Set aside. For the mu