* Exported from MasterCook *
Buns, Hawaiian
Recipe By :King Arthur Flour Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breads/Muffins/Rolls Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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SPONGE:
28 g Unbleached All-Purpose Flour -- (1/4 cup) (1 oz)
1 tablespoon instant yeast -- SAF Gold instant yeast
preferred (1 T)
28 g water -- (2 T) (1 oz)
DOUGH:
113 g pineapple juice -- canned (1/2 C) (4 oz)
57 g softened unsalted butter -- (4 Tbsp) (2 oz)
71 g brown sugar -- (1/3 C) (2 1/2 oz)
2 large eggs -- plus
1 egg yolk -- white reserved
1 teaspoon vanilla extract
326 g Unbleached All-Purpose Flour -- (2 3/4 C) (11 1/2 oz)
25 g potato flour -- (2 T) (7/8 oz)
1 1/4 teaspoons salt
These pillowy soft dinner rolls are lightly, irresistibly sweet
thanks to pineapple juice and brown sugar. The pineapple flavor is
subtle, but it'll have you going back for bite after bite. Sweet
dough rises slower than those without sugar, and these are no
exception. Power through the long rises; though; these addictive buns
are so worth it.
By the way, this dough makes absolutely delicious hamburger buns; see
the tips at the bottom of the recipe for complete instructions.
PREP: 30 mins.
BAKE: 20 mins. to 25 mins.
TOTAL: 4:15
For the sponge: In the bowl of your stand mixer or the bucket of your
bread machine, combine the sponge ingredients. Allow the sponge to
rest for 15 minutes.
Add the pineapple juice, butter, brown sugar, eggs and 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. If you're using a stand mixer, beat with the flat
beater for about 3 minutes at medium-high speed; then scrape the
dough into the center of the bowl, switch to the dough hook, and
knead for about 5 minutes at medium speed. It may have formed a very
soft ball, but will probably still be sticking to the bottom of the
bowl. If you're using a bread machine, simply let it go through its
entire cycle. If you find the dough isn't coming together, add a
tablespoon or two of flour.
Lightly grease the mixing bowl or a large (8-cup) measure; round the
dough into a ball, and place it in the bowl or measure. Cover, and
let rise until very puffy, about 1 1/2 to 2 hours. If you're using a
bread machine and the dough hasn't doubled in size when the cycle is
complete, simply let it rest in the machine for another 30 to 60 minutes.
Lightly grease a 9" x 13" pan.
Gently deflate the dough. Divide it into 16 equal pieces, by dividing
in half, then in halves again, etc. Round each piece into a smooth
ball. Space the buns in the pan.
Tent the dough gently with lightly greased plastic wrap. Let the
dough rise in the pan for 1 hour, until it's nicely puffy. Toward the
end of the rising time, preheat the oven to 350F.
Mix the reserved egg white with 1 tablespoon cold water, and brush
some onto the surface of the rolls; this will give them a satiny crust.
Bake the rolls for 20 to 25 minutes, or until the internal
temperature reads 190F on a digital thermometer.
Remove the rolls from the oven, and after a few minutes, turn them
out onto a cooling rack.
Serve warm. Store leftovers, well wrapped, at room temperature for
several days; freeze for longer storage.
TIPS FROM OUR BAKERS:
Sweet breads can be agonizingly slow risers. Why? Because sugar
attracts water, and when it's in bread dough, it pulls water away
from yeast - leaving the yeast thirsty and unable to grow. If you're
using regular yeast not formulated for sweet dough, you may find the
rising time for these rolls will be longer by 30 minutes or more for each rise.
This is a very wet dough, and can be tricky to handle. If you're
having difficulty, we suggest lightly oiling your hands and counter
before attempting to roll out the buns.
If you want to use fresh pineapple juice: microwave the juice for 2
minutes until it reaches 200F and allow to cool to lukewarm before
using. The process of heating will kill any enzymes in the juice,
which would otherwise destroy the gluten.
To make hamburger-sized buns, prepare the dough according to the
recipe instructions, and after the rise divide it into six equal
pieces. Round each piece into a smooth ball, and place them into the
lightly-greased wells of a hamburger bun pan, flattening them gently.
Let the buns rise for an hour, until they fill the wells and are
nicely puffy, then brush the rolls with the egg wash, and bake them
for 20 to 25 minutes until they're a deep golden brown.
S(Internet address):
"https://www.kingarthurflour.com/recipes/hawaiian-buns-recipe";
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Per Serving (excluding unknown items): 148 Calories; 4g Fat (25.1%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0509