Hawaiian Rolls are easy to make and require mostly pantry staples. These rolls are pillowy soft and lightly sweet from the pineapple juice and brown sugar in it.
The recipe begins with a “sponge”. The extra time allows for the dough to properly ferment and naturally mature the flour. This step produces more depth of flavour and a lighter, fluffier texture.
Mixing this very sticky dough is easier with a stand mixer. And it’s alright to add a few tablespoons of flour at the end of the kneading process to help the dough come together better.
Ingredients:
Sponge
- 1/4 cup (28g) all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons water
Dough
- 1/2 cup (113g) canned pineapple juice
- 1/4 cup (57g) softened, unsalted butter
- 1/3 cup (71g) brown sugar
- 2 large eggs plus 1 egg yolk, egg white reserved
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 2 tablespoons potato flour
- 1 1/4 teaspoons salt
Method:
- To make the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs, additional yolk and vanilla, mixing until well combined.
- Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.
- Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. Beat with the flat beater of your stand mixer for about three minutes at medium-high speed.
- Scrape the dough into the centre of the bowl, switch to the dough hook and knead for about five minutes at medium speed.
- It will eventually form a very soft ball, but will probably still be sticking to the base of the bowl.
- Lightly grease the mixing bowl, round the dough into a ball, and place in the bowl. Cover, and let rise until very puffy, about one-and-a-half to two hours.
- Lightly grease a 23 cm x 33 cm baking pan.
- Gently deflate the dough, then divide into 15 equal pieces. Round each piece into a smooth ball.
- Space the buns in the pan. Cover the dough gently with lightly-greased plastic wrap. Let the dough rise in the pan for one hour, until it’s nicely puffed-up.
- Toward the end of the rising time, preheat the oven to 180°C.
- Mix the reserved egg white with one tablespoon cold water, and brush onto the surface of the rolls; this will give them a satiny crust.
- Bake the rolls for 20 to 25 minutes, or until the inside is cooked through. Remove the rolls from the oven, let cool for five minutes, then turn out onto a cooling rack. Serve warm with butter or your favourite preserves.
- You may store leftovers, well wrapped, at room temperature for several days; or freeze for longer storage.
Tips
- Use room temperature canned pineapple juice. Fresh pineapple juice contains enzymes which will destroy the gluten.
- This dough can be shaped into six hamburger or hot dog buns.
- An equal amount of corn starch can be substituted for potato starch.
- You can reduce the amount of brown sugar for a less sweet version.
- Freeze fully baked rolls for up to three months. Thaw to room temperature and reheat at 150°C for 10 minutes.
- Instant yeast is preferred for this recipe at it produces a higher-rising bun. If you use active dry yeast, rising time should be 30 minutes longer with both rises.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.