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Discover the tropical delight of Hawaiian Sweet Bread Rolls, made effortlessly delicious with our Inspiration Baking Mixes-All Purpose Flour Baking Mix. Soft, subtly sweet, and golden-brown, these rolls bring the taste of the islands to your table. Enjoy their tender perfection as a side, slider buns, or a treat on their own. Elevate your baking with a touch of paradise.
This mix baking mix will also make other delicious recipes! Check out our recipes!
SERVINGS: 9 Rolls
PREP TIME: 1 HRS
PROOFING TIME: 1 HRS
COOK TIME: 18 MIN
TOTAL TIME: 2 HRS 18 MIN
INGREDIENTS
1 Tablespoon Active Dry Yeast Do not use fast-rise yeast!
1/4 Cup Warm Water for Proofing Yeast (105-110°F)
1/8 Teaspoon Granulated Sugar
1 Teaspoon Baking Powder
1/4 Teaspoon Guar Gum
1/4 Teaspoon Ascorbic Acid
1/4 Teaspoon Ground Ginger
1/4 Cup Pineapple Juice (not from concentrate -- room temperature)
2 Tablespoon Oil
2 Whole Eggs (room temperature)
1 Teaspoon Real Maple Syrup (room temperature)
1 Teaspoon Vanilla Extract
1 Tablespoon Cinnamon Applesauce (room temperature) you can use regular applesauce + ⅛ teaspoon ground cinnamon
DIRECTIONS
Proof yeast
Place warm water in a bowl. Add yeast and 1/8 teaspoon of sugar to the water and stir. Let sit for 10 minutes. You should see bubbles rising which means the yeast is good to go. This is very important since the yeast has difficulty rising with so much sugar in the recipe. You should proof active dry yeast. Do not use fast-rise yeast in this recipe.
Blend bread dough
Preheat the oven to 200°F. Place a pan of water on the lowest rack of the oven to create light steam when you are ready to proof the dough. Turn the oven off about 5 minutes before placing dough in the oven. You do not want to kill the yeast by having the oven too hot.
Make sure all of your wet ingredients are at room temperature, especially the eggs.
Add dry ingredients together in a bowl, whisk, and set aside.
In a stand mixer, add all wet ingredients together. Mix on low until eggs are frothy.
On low speed, slowly add the dry blend to the wet ingredients. Scrape bowl and turn on medium for a few seconds to make sure the flour mixture is hydrated. Turn mixer off.
Scrape the bowl well. Now turn mixer on high for 2 full minutes. Set a timer as this is an important step. Seriously. Set the timer.
Make the buns using a 2-inch ice cream scoop
Grease a 9-inch cake pan or round pan of roughly equal area.
Spray scoop with oil and dip into the dough. Place scoop over the center of the greased pan until it drops out. Repeat until the dough is gone.
If you have extra dough, you can grease your fingers, and gently push aside an area where you can fit another bun. You can also throw the extra dough away.
Grease fingers and gently pat the soft dough on the top. Don't try to spread the dough, just lightly pat the dough. Repeat for each bun. Cover the pan with plastic wrap. This will keep the dough moist while proofing.
Be sure to turn the oven off at least 5 minutes before placing the buns in the oven. Leave the pan of water in the oven while proofing.
Proof for 45 to 60 minutes or until the buns have doubled in size. If they have not doubled in size after an hour, remove from oven, keeping the plastic on top of the pan. Turn oven to 400°F. The buns will increase in size when baking.
Once the oven has reached 400°F, remove the pan of water, and remove plastic wrap from the pan of buns. Place in the oven. Bake 15-18 minutes until golden brown.
Place pan on a wire rack for about 10 minutes. After 10 minutes, place parchment paper on a wire rack. Then remove buns from the pan, placing them on the parchment paper until cool enough to eat. If you eat them while they are warm, they will be somewhat doughy. The buns need this time to completely bake while cooling.
Eaten plain, the buns taste great! But feel free to smother them in butter, too. Enjoy them while you can! They won't last long.
NOTES:
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