Bready or Not: Hawaiian Rolls
Have you ever had King's Hawaiian Rolls? If not, you are seriously missing out. This stuff is about the best bread you can find on the grocery store bread aisle. I say that, and I'm a total bread snob. I can't eat most other store breads now--I taste all the chemicals.
King's Hawaiian is different because it's ever so slightly sweet. It's not too sweet to be served with dinner, though. The rolls and sliced bread are excellent for things like ham, where that sweetness amps up the natural flavor.
I have tried several Hawaiian roll home recipes over the years. I wasn't thrilled with any of them. They either didn't rise well, or weren't sweet enough, or simply didn't keep well. Therefore, I finally decided to make one that did work.
The one consistent thing across all the Hawaiian roll recipes is that they use a small can of pineapple juice. I knew I wanted to keep that, though I did want to increase the sweetness some. I added more honey. I also wanted the texture to be closer to King's Hawaiian--soft, tender, yet strong enough to support juicy meat without becoming mush.
I studied my reliable soft rolls recipe and decided to modify that with the pineapple juice, honey instead of white sugar (and I also tried maple syrup and found it made zero difference in taste), and vital wheat gluten. I had to make about five batches as I tweaked things, but I finally created a Hawaiian roll recipe that did everything I wanted.
The other awesome thing? These freeze and thaw and taste like they're fresh. If they are stored in a sealed container, they also keep perfectly well for upwards of a week just like my other dinner roll recipe.
You can also make these in bun size or bake it as a full loaf!
Bread like this will make you feel like you're in paradise.
Hawaiian Rolls
A Bready or Not Original
Ingredients:
3/4 cup (1 small can) pineapple juice
1/4 cup water
1/4 cup vegetable oil
1 egg, beaten
3 Tablespoons honey or maple syrup (no difference in result)
3 1/3 cups bread flour
1 teaspoons salt
2 teaspoons gluten
2 teaspoon or one packet active yeast
butter for pan
Directions:
1) If you're using a bread machine, add all of the ingredients in the order it requires.
If you're making this with a mixer, combine all of the liquid ingredients and the beaten egg. In a small bowl, mix together the dry ingredients. With a dough hook on the machine (or using arm muscle), slowly add in the dry ingredients. Add more flour or water if needed. Mix five to ten minutes until smooth, then cover with plastic wrap or a towel. After an hour, beat it down gently and recover.
2) After two hours of rise, prepare a surface with a sprinkling of flour. Grease a large cookie sheet or casserole dish. Set the dough atop the flour and press it out to a uniform height. Use a circle cutter to create rolls and set them in the prepared pan.
3) Cover the pan with plastic wrap and let the rolls rise in a warm place, one hour to hour and a half.
4) Preheat oven to 375. Bake the rolls for 10-15 minutes until golden.
These rolls are fabulous to freeze and defrost. If kept in a sealed bag, will stay fresh for up to a week.
OM NOM NOM.
King's Hawaiian is different because it's ever so slightly sweet. It's not too sweet to be served with dinner, though. The rolls and sliced bread are excellent for things like ham, where that sweetness amps up the natural flavor.
I have tried several Hawaiian roll home recipes over the years. I wasn't thrilled with any of them. They either didn't rise well, or weren't sweet enough, or simply didn't keep well. Therefore, I finally decided to make one that did work.
The one consistent thing across all the Hawaiian roll recipes is that they use a small can of pineapple juice. I knew I wanted to keep that, though I did want to increase the sweetness some. I added more honey. I also wanted the texture to be closer to King's Hawaiian--soft, tender, yet strong enough to support juicy meat without becoming mush.
I studied my reliable soft rolls recipe and decided to modify that with the pineapple juice, honey instead of white sugar (and I also tried maple syrup and found it made zero difference in taste), and vital wheat gluten. I had to make about five batches as I tweaked things, but I finally created a Hawaiian roll recipe that did everything I wanted.
The other awesome thing? These freeze and thaw and taste like they're fresh. If they are stored in a sealed container, they also keep perfectly well for upwards of a week just like my other dinner roll recipe.
You can also make these in bun size or bake it as a full loaf!
Bread like this will make you feel like you're in paradise.
Hawaiian Rolls
A Bready or Not Original
Ingredients:
3/4 cup (1 small can) pineapple juice
1/4 cup water
1/4 cup vegetable oil
1 egg, beaten
3 Tablespoons honey or maple syrup (no difference in result)
3 1/3 cups bread flour
1 teaspoons salt
2 teaspoons gluten
2 teaspoon or one packet active yeast
butter for pan
Directions:
1) If you're using a bread machine, add all of the ingredients in the order it requires.
If you're making this with a mixer, combine all of the liquid ingredients and the beaten egg. In a small bowl, mix together the dry ingredients. With a dough hook on the machine (or using arm muscle), slowly add in the dry ingredients. Add more flour or water if needed. Mix five to ten minutes until smooth, then cover with plastic wrap or a towel. After an hour, beat it down gently and recover.
2) After two hours of rise, prepare a surface with a sprinkling of flour. Grease a large cookie sheet or casserole dish. Set the dough atop the flour and press it out to a uniform height. Use a circle cutter to create rolls and set them in the prepared pan.
3) Cover the pan with plastic wrap and let the rolls rise in a warm place, one hour to hour and a half.
4) Preheat oven to 375. Bake the rolls for 10-15 minutes until golden.
These rolls are fabulous to freeze and defrost. If kept in a sealed bag, will stay fresh for up to a week.
OM NOM NOM.
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