Poi Dinner Rolls

by Chef Elaine Matsuo

yield 18 rolls

Ingredients

1 1/2 cups warm water (90°F)

1 egg

1 cup poi

1/2 cup butter, melted and cooled

1 tsp purple food coloring

3/4 cup sugar

2 lbs all-purpose flour

1/2 tsp salt

2 1/4 tsp yeast

egg wash, see below

Instructions

In a mixer, use the paddle attachment to combine the warm water, egg, poi, butter and food coloring. Switch to a dough hook.

In a separate bowl, whisk together sugar, flour, salt and yeast. Add this mixture to the mixer with the wet ingredients. Using the dough hook, knead at speed 2 for about 10-15 minutes, until smooth and elastic. Remove the dough, place in a bowl, cover with plastic wrap and let sit in a warm area for about an hour, until it has doubled in size.

Punch down the dough, remove it from the bowl and cut it into 18 equal pieces. roll each piece into smooth, even balls. Place on to a lightly greased sheet pan, spaced 1/2 inch apart, brush with egg wash, cover with plastic wrap and let rise for about 20 minutes.

Preheat oven to 225 degrees.

Bake 20 minutes.

Egg wash

1 egg

1 Tbsp milk

1 tsp sugar

In a bowl, whisk together all ingredients until smooth.

Recipe edited by Sarah Burchard