As “hardcore poi pounders” Trishelle’s family was thrilled to make these poi sweet rolls using the poi from their first Kaukau 4 Keiki box. Trishelle is a born and raised Nanakuli girl now living in Kekaha, with a reputation on the west side for making and baking the ‘ono-est treats! A mother of 6 and a baker at ‘Ele’ele Elementary with a booming side hustle selling desserts, this mama still finds the time to make these fluffy, homemade poi sweet rolls for her ‘ohana.
Poi Sweet Rolls
Ingredients:
- 1 ⅓ cup warm water (90°F)
- 1 egg
- 1 cup poi
- ½ cup softened butter
- 1 teaspoon purple food coloring
- 1 cup sugar
- ¼ teaspoon salt
- 2 ½ teaspoon dry yeast
- 4 cups flour
Instructions:
- Using a table mixer, combine all of the wet ingredients.
- Except the flour, combine all of the dry ingredients. Using a table mixer, gradually add dry ingredient mix to wet ingredient mix.
- The amount of flour depends on the stiffness of the dough as it mixes. Gradually add the amount of flour as needed until the texture is smooth. (If your mixer does not have a dough hook, then remove the dough from the mixer and add the remaining flour by kneading on a floured table top.)
- Once the dough is smooth, knead dough for approx. 10 minutes on a floured surface.
- Break off pieces of dough to knead and form into small balls.
- Place in a greased 9 x 11 pan. Cover with a cloth, then place pan into a warm, dry area. Wait for the dough to rise until it is doubled in size.
- Bake at 325°F for 20 to 25 minutes.
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