Pineapple juice is used in a recipe for soft and delicious buns. Simple materials and a no-fail method make it simple to make your own homemade Hawaiian buns.
HAWAIIAN ROLLS RECIPE
Pineapple juice and brown sugar give Hawaiian rolls their pillowy softness and mild sweetness. A Big Island bakery is famed for its King’s Hawaiian rolls.
The pineapple flavor in these Hawaiian sweet rolls is slight, yet it adds that familiar flavor that we all crave.
Whether for everyday or special occasions like Thanksgiving, your new go-to recipe for dinner rolls will be these Hawaiian rolls!
HOW TO MAKE HAWAIIAN ROLLS?
Before using the sponge in the recipe, soak it in water. Additional time needed is beneficial for the dough to ferment correctly and for the flour to age naturally.
This procedure adds extra taste and fluffiness to the finished product.
I mixed my dough with a stand mixer. This is a pretty sticky dough, so I had to add a few more tablespoons of flour at the end of the kneading phase to help it come together.
3 pieces across and 5 pieces down for 15 pieces in the dough.
Be sure to spray the buns with beaten egg whites before putting them in a 350-degree oven. The sweet rolls will have a soft, satiny crust using this method.
WHAT DO YOU EAT HAWAIIAN BUNS WITH?
Hawaiian roll sliders are the most popular way to eat Hawaiian rolls. Hawaiian Kalua pork, ham, cheese, pulled pork, chicken salad, or egg salad all work well in these buns. In addition to bread pudding and croutons, you can bake these rolls into cubes or cubes into croutons.
- Use canned pineapple juice at room temperature. Enzymes in fresh pineapple juice break down gluten.
- Six hamburger or hot dog buns can be made out of this dough.
- Corn starch can be used in place of potato starch in the same proportion.
- To make the recipe less sweet, simply leave out the brown sugar.
CAN YOU FREEZE HAWAIIAN ROLLS?
- Fully baked rolls can be stored in the freezer for three months. Reheat at 300 degrees F for 10 minutes after thawing at room temperature.
CAN I USE ACTIVE DRY YEAST?
- This recipe calls for instant yeast.
- The higher-rising bun will be made with quick yeast. Both rises will take an additional 30 minutes if you use active dry yeast.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 68 calories.
With this recipe, what are its complementary dishes?
Alternatively, you may convert the buns into sliders by slathering them with butter or your favorite preserves.
- CROCK POT HONEY SESAME PULLED PORK
- HAWAIIAN KALUA PORK (INSTANT POT)
- BANH MI
- SPICY HONEY GLAZED HAM
- 2 tablespoons water
- 1/4 cup (28 g) all-purpose flour
- 1 tablespoon instant yeast
- 2 large eggs and 1 egg yolk, egg white reserved
- 1 teaspoon vanilla extract
- 1/2 canned pineapple juice
- 2-3/4 cups all-purpose flour
- 1/4 cup softened unsalted butter
- 1/3 cup brown sugar
- 2 tablespoons potato flour
- 1 1/4 teaspoons salt
- To make the sponge, combine all of the sponge ingredients in the bowl of a stand mixer. Allow the sponge to sit for 15 minutes before using.
- Ensure that all ingredients are thoroughly mixed together before adding the pineapple juice. Before adding the liquid components, combine the remaining flour, potato flour, and salt together.
- Initially, the dough will be pretty sticky, but it will become cohesive and smooth after kneading and mixing. Using the flat beater on your stand mixer, beat on medium-high speed for roughly 3 minutes. Knead for around 5 minutes on medium speed using a dough hook. A soft ball may have developed, but it’s likely to be stuck to the bottom of the container.
- Place the dough in the bowl or measuring cup after lightly greasing it. Allow rising for 1 1/2 to 2 hours, covered.
- Clean and lightly butter a 9 x 13-inch baking pan. Let the dough rest for a few minutes before deflating it with a gentle hand. Make 15 equal-sized pieces out of it. Create smooth balls out of each piece. Place the buns in the pan with equal spacing. Using a plastic wrap that has been lightly oiled, gently wrap the dough. Wait an hour for the dough to puff up and become ready to use after resting in the pan. The last few minutes of rising time should be baked at 350 degrees Fahrenheit (176 degrees Celsius)
- To finish the rolls, brush the surface with some of the egg white preserved and combine with 1 tablespoon of cold water; this will give them a satiny coating. To ensure that the rolls are cooked all the way through, bake them for 20 to 25 minutes. When the rolls have cooled for five minutes, turn them out onto a cooling rack to cool completely. Put butter or your favorite preserves on top and serve warm.
- The remaining rolls can be stored in the refrigerator for three days or in the freezer for longer-term preservation.