These would be good for sliders.
* Exported from MasterCook *
Buns, Hawaiian (updated)
Recipe By : King Arthur Flour Co
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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28 g All-Purpose Flour -- Unbleached, (1/4C or 1 oz)
1 tablespoon instant yeast
28 g water -- (2 Tbsp or 1 oz)
DOUGH
113 g pineapple juice -- canned, (1/2C or 4 oz)
57 g unsalted butter -- softened, (1/4C or 2 oz)
71 g brown sugar -- (1/3C or 2 1/2 oz)
2 large eggs -- plus
1 egg yolk -- white reserved
1 teaspoon vanilla extract
326 g All-Purpose Flour -- Unbleached, (2 3/4C or 11 1/2 oz)
21 g potato flour -- (2 Tbsp or 3/4 oz)
1 1/4 teaspoons salt
King's Hawaiian rolls, born at a bakery on the Big Island in the
1950s, have since made their way to supermarkets nationwide. Our
version of these popular rolls are pillowy-soft and lightly 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.
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 (8C) 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: 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.
Review: I just made these Hawaiian Buns and they turned out great! I
used sprouted spelt flour instead of the all-purpose flour because I
have a wheat allergy. Therefore they didn't taste exactly like
"King's Hawaiian" rolls, but you wouldn't expect them to because of
the difference in wheat flour and spelt flour. As suggested by one of
the King Arthur bakers, I added 2 tablespoons of cornstarch to help
lighten the texture of the rolls. They tasted great and had a
wonderful fluffy texture. Another great King Arthur recipe that I
would highly recommend!
Question: Hello, the buns came out great (texture, fluffiness,
flavor, etc.) . They were a little less sweet than I expected but I
think it is because the pineapple juice I used didn't have any
additional sugars added. If I added more sugar would that mess with
the texture any?
Response: We're glad to hear that you enjoyed this recipe! If you'd
like to make your buns a little bit sweeter, we'd suggest adding an
extra tablespoon or two of brown sugar. This shouldn't affect the
texture of your dough, but it may make your dough rise faster than
outlined here in the recipe so you'll want to keep a close eye on it.
Review: I was looking for a Hawaiian roll recipe and so happy that I
found this one from KAF. I made it exactly per recipe and was a
little concerned when my dough didn't seem so sticky as described in
recipe. However, the end product was excellent, sweet (not too
sweet), soft and yummy. My husband really liked them. Thank you for
another great recipe.
Review: These rolls were better than the packaged kind by far -
amazing! On my first try I didn't read well enough and used fresh
pineapple juice. While the bread maker was kneading I found reviews
saying that fresh causes issues and sure enough, when I checked on
the machine, I had a cake batter consistency. On my second try I used
mango juice from a can (all I had) and added two large spoonfuls of
honey to make up for lost sweetness without the pineapple juice. The
dough is sticky so I lightly dusted a surface with flour to shape the
rolls. Well buttered the 9x13 and these were done in 21 min in my
oven. The entire family loved these and we will be making again soon!
Review: Five stars is not enough for this recipe. I made 16 buns for
family dinner and placed them next to a batch of store bought. The
home made disappear and the family was asking for more of the home
made.This is definitely a must keeper.
Review: I made hamburger rolls using this recipe in my bread machine
and they turned out perfectly. I simply added all the wet
ingredients, then the dry, before creating a well for the yeast. I
had to let the dough rise for about another hour after the dough
cycle before forming into 8 perfectly sized buns. I let the buns rise
for another hour before the egg wash and baking (3.5hr total). I will
definitely make this recipe again. I may eventually try it for a full
loaf in the bread machine, but haven't yet. It is not a quick recipe,
but well worth the wait!
Review: The stickiness of the dough makes this one a little more
challenging- you may be tempted to add more flour but Dont! I
followed the recipe exactly and these turned out great. I used my
stand mixer which makes the dough come together nicely. If you want
an easier dinner roll recipe, I recommend the Amish dinner roll
recipe. My tip for proofing the dough - wet a dish towel and heat it
up in the microwave. Place your covered dough bowl on top of the warm
wet towel and close the door. The warm humid environment of the
microwave helps the dough rise beautifully - just be sure the microwave is off!
Review: Very easy. The instructions are right about an extended rise
if you use a standard instant yeast. Next time, I think I'll use
pineapple juice concentrate, as was suggested. I've also seen some
recipes with ginger, and that strikes me as a good addition too.
Absolutely delicious.
Question: I agree about flavor. It seemed a little flat. We are full
time RV'ers and don't have a micro-wave so would boiling the
pineapple concentrate work? The texture was great but just needed
something more. I did read where someone talked about using crushed
pineapple, but not too sure how that would affect the liquid amount.
Response: You sure could heat the pineapple concentrate on the
stovetop, just be sure that it reaches 200F to kill off the enzymes.
If you'd like to try using crushed pineapple, we'd recommend draining
off as much liquid as you can and starting out with just a 1/3 cup of
pineapple juice, adding the remainder slowly if needed. We hope these
tips help to get you closer to the flavor you're looking for!
Review: I love bulkie rolls and I love Hawaiian buns. Could I
possibly make Hawaiian bun bulkie rolls? Well, what's the worst that
could happen? I decided to try. I found the dough for the King Arthur
Hawaiian buns recipe to be less sticky than anticipated, which made
rolling the dough a little easier. I did use some flour on my surface
but tried to keep it to a minimum. Using the King Arthur instructions
for bulkie rolls, I rolled 3 ounces of dough to a 14-inch rope, made
a loose granny knot in the center, leaving two long tails. I then
looped each tail around the circle, tucking the end into the center
hole. It was a little tricky if the piece of dough was sticky but
using that tiny bit of flour did the trick. I got 9 3-oz. and one
2-oz. bulkie rolls out of the recipe. They rose nicely the second
time and baked beautifully. I can't wait to make myself a ham sandwich!
Review: Made and baked this recipe a few days ago. Followed the
recipe precisely. Pleased with the results. Experienced one problem,
which was due to my error, greased my 9"x13" pan too lightly. The
buns did not release easily. Overall I was happy with the final
product and will try this again.
Review: I really love these rolls! This is my go to recipe for
Hawaiian rolls. I do mine in the bread machine but I don't always do
the sponge step though. I usually just add the 2 tablespoons of water
for the sponge step to the other liquids in my bread machine first,
then the amount of flour for the sponge step gets added to the rest
of the dry ingredients second, and then the yeast last. I have made
this recipe several times and they always turn out perfectly soft,
fluffy, and delicious.
S(Internet address):
https://www.kingarthurflour.com/recipes/hawaiian-buns-recipe
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Per Serving (excluding unknown items): 147 Calories; 4g Fat (25.2%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0427