Trinidad Hops Bread – Soft Dinner Rolls Recipe

“Trinidad Hops bread is essentially dinner rolls.  In Trinidad, it’s eaten for breakfast, lunch, or dinner. It has a unique softness, delicate, airy, light chew, and totally satisfying.”

As I shared on Facebook over the weekend, we ate a hearty breakfast of bread and chow mein on Saturday morning before heading to the bank drive thru. I accompanied my husband, and, as we waited in a long line of cars, it offered me the opportunity to reminisce.

It reminded me of my childhood days when I’d jump in my daddy’s car on a Saturday and accompany him on his errands, in my swimsuit, mind you. I was always begging Daddy to take me to the beach so I was prepared —just in case.

Our excursions usually ended at the Chinese Mart in Couva (a town in Central Trinidad) for a quick snack of either hops and chow mein, channa (curry chickpeas), stewed chicken, or str fry gizzards, accompanied by a cold sea moss for him and a refreshing peanut punch for me. Those were the good old days, almost 40 years ago!! Time sure flies when we are having fun.

What is Trinidad hops bread?

Hops bread is essentially dinner rolls. In Trinidad, it’s eaten for breakfast, lunch, or dinner. It has a unique softness, delicate, airy, light chew, and totally satisfying. Find my other bread recipes here (loaf bread) and here (challah bread).

What to eat with Trinidad Hops Bread?

It’s traditionally enjoyed with:

• chow mein as shown in my video
• channa as in the famous ‘bread and channa sandwich’
• cheese and hot sauce
• Grandma’s fried eggs
• Stewed gizzard
• butter
• sardine choka
• canned salmon cooked with onion and tomatoes
• Roasted Pork – or this holiday baked pork shoulder – recent recipe
• Holiday Ham
• Geera Pork
• Garlic Pork – recipe coming soon

Click here for links to all Trini Holiday Recipes and Menu

Trinidad Hops bread is a lazy day food. Now that the bakeries are closed, we all have to learn to make our own. That’s where I come in. I have devised a tasty yet simple recipe utilizing one technique for the kneading. Check out the video for Trinidad Hops Bread below if you are interested.

On Thanksgiving Day 2020, I made a batch of dinner rolls to send over to my neighbors using this recipe.They were lovely and absolutely soft and delicious. I kneaded the flour in the Electric Mixer for 10 mins, formed it into a ball and allowed it to rest. Then made made the rolls smaller.

Serve also with holiday baked pork shoulder! See that new recipe here!

Other Recipes You will Love:

Curry Stew Turkey

Sada Eddoes

Instant Pot (started) Curry Channa

Stewed Beef with Dumplings

Chicken Biryani

Trinidad Gulab Jamoon

Trinidad Doubles

Trinidad Sada Roti 

Trinidad Sweet Rice – Rice Pudding

Trinidad Paratha -Buss up Shot

TRINIDAD HOPS BREAD RECIPE

Hops bread is essentially dinner rolls. In Trinidad it’s eaten for breakfast, lunch or dinner. It has a unique softness, delicate, airy chew and totally satisfying.

5 from 70 votes

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Course: Appetizer, Breakfast, dinner, lunch, Snack

Cuisine: Caribbean

Keyword: homemade bread, hops bread, trini style hops bread

Prep Time: 15 minutes minutes

RESTING TIME: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 12

Calories: 196kcal

Ingredients

• 3 ½ cups all-purpose flour
• 4 tbs milk powder
• 2 tsp instant yeast
• 3 tbs brown sugar
• 4 tablespoons butter
• 1 teaspoon salt
• 1 ½ cups water or milk, lukewarm

US Customary – Metric

Instructions

• Place all the dry ingredients in a bowl and mix to combine.
• Mix the melted butter and milk and gradually add to the dry ingredients to form a sticky dough.
• Once the dough comes together, sprinkle in flour (1 – 2 tablespoons only) to make the dough manageable(but not dry).
• Knead for 10 mins using the technique shown in my video—folding toward the middle, spin and fold.
• Place the dough in an oiled bowl, ensuring that the entire surface is oiled. Cover with plastic wrap or a kitchen towel and set in a warm area for 20 mins.
• After 20 mins, remove the cover and knead, using the same technique for exactly one minute.
• Place the dough back in the oiled bowl, cover and set in a warm area for the second proofing, 60-90 minutes. It may take longer in a cold climate.
• After it has doubled (or tripled) in size, press dough to remove air and divide into 12 or 16 pieces.
• To make the balls or loyahs, fold the dough towards the top and pinch to seal. Roll between the palm of your hands to shape it into a ball. Repeat with the remaining dough.
• Place the dough in a prepared baking pan and allow it to rise (third proofing) until doubled, 30-60 mins, depending on the room temperature.
• Preheat the oven to 350 degreed F and place the baking pan in the middle rack. Bake for 25-35 mins or until the dough has once again doubled in size, is golden brown, the house smells amazing, the bread is hollow when tapped and light in weight. Brush the top with butter if you wish for a softer, less crusty top and enjoy.

Video

Notes

Storage: Place in a resealable bag – seal tightly. Warm or toast if eating the next day. 

Calories and nutrition calculated using 12 rolls. 

Nutrition

Calories: 196kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 240mg | Potassium: 95mg | Fiber: 2g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg