* Exported from MasterCook *
Rolls, Hawaiian 1
Recipe By : Kellie
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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Rolls:
5 1/4 cups all-purpose Flour -- plus extra for work surface
4 1/2 tsp rapid rise yeast
2 1/2 tsp kosher salt
6 tbsp unsalted butter
1/2 cup whole milk
1 cup pineapple juice
1/3 cup honey
2 tbsp brown sugar
1 egg -- room temperature
1 tsp apple cider vinegar
2 tsp vanilla extract
Topping:
1 tbsp whole milk
1 egg -- room temperature
2 tbsp unsalted butter -- melted
In a small pot add the butter, 1/2 cup milk, pineapple juice, and
honey then whisk to combine. Heat this mixture on low until it
reaches 120F, stirring continuously (it should not come to any boil,
just warmed enough for all the items to combine and the butter to
melt). Once it is 120F, remove from heat and set aside.
In a bowl for the mixer add the flour, yeast and salt and mix to
combine with a whisk. Add the brown sugar, egg, apple cider vinegar
and vanilla to the bowl and mix with a dough hook on low speed until combined.
Gradually add the warm butter mixture. Continue to mix on low for 2
minutes until the mixture begins to pull away from the bowl. Scrape
the sides of the bowl if needed to make sure everything is incorporated.
Increase speed to medium and mix for about 6 to 7 minutes until the
dough is elastic and smooth. The dough will be sticky, and elastic
yet might not form a solid ball. If needed add 2 extra tbsp of flour
if the dough is too sticky during mixing.
Remove the dough from the mixing bowl onto a lightly floured surface.
Cover with a cloth and let rest for 10 minutes.
Spray a 10x17 pan with cooking spray and set aside.
Split the dough ball into 18 even pieces that weigh about 2.5 ounces
(about 75g) each.
On the lightly floured work surface roll each piece of dough into smooth balls
Place the dough balls into the greased pan. Cover loosely with
plastic wrap and let proof in a warm area for 40 to 60 minutes until
they double in size.
Once the dough balls have doubled, Preheat the oven to 350F.
Mix the egg wash topping and brush the tops of the rolls.
Bake for 20 to 30 minutes or until golden brown and shiny, rotating
after about 10 minutes in the oven.
Once the rolls are cooked, Melt the remaining 2 tablespoons of
butter. Remove the rolls from the oven and brush with the melted butter.
Serve immediately. Optional garnish of Maldon sea salt flakes is a
great enhancement!
S(Internet address):
https://thesuburbansoapbox.com/hawaiian-rolls
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Per Serving (excluding unknown items): 339 Calories; 9g Fat (25.3%
calories from fat); 8g Protein; 55g Carbohydrate; 2g Dietary Fiber;
58mg Cholesterol; 413mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2023 - 0430