Discover the tropical delight of Hawaiian Sweet Bread Rolls, made effortlessly delicious with our Inspiration Baking-All-Purpose Flour Blend. 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.
The All-Purpose Flour Blend 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 Tapioca Flour/Startch
1/4 Cup Warm Water for Proofing Yeast (105-110°F)
1/4 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/4 Teaspoon Guar Gum
1/4 Teaspoon Ascorbic Acid or 1/2 Teaspoon Double Acting Baking Powder
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
Parchment paper to line an 8 or 9-inch cake pan to bake the rolls
Parchment Paper to line a 9-inch cake pan to place the dough in and freeze. Make sure there is enough parchment paper to use as handles to remove dough from the pan
3-inch round cookie cutter
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
Using stand mixer, place the proofed yeast in the bowl.
Add dry ingredients together in a bowl, whisk, and set aside.
Make sure all of your wet ingredients are at room temperature, especially the eggs.
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.
You will need to scrape the bowl several times to ensure an even blend.
Make the Buns
Line a 9-inch cake pan with parchment paper sprinkled with enough flour so the dough won’t stick. Spread dough into the cake pan as evenly as possible. Place in the freezer uncovered for at least one hour.
Preheat oven to 175°F. Once the oven reaches temperature, turn off.
Remove dough from the freezer. Using the parchment paper handles, place on a flat surface.
Completely grease the 8 or 9-inch pan for baking. Line the bottom of the pan with a round piece of parchment paper for baking to prevent over browning the bottom of the buns.
Cut out the center of the frozen dough with the 3-inch dusted round cookie cutter. Using oil or flour, gently shape into a round and place in the center of the cake pan.
Cut the remaining dough into 8 equal parts. Using oil or flour on your hands, pick up each one and gently shape it into a round. Place each bun in the cake pan around the center dough ball.
Spray a piece of plastic wrap to place over the top of the pan. Place the pan in the oven to rise. Since the dough is cold, it will take 60-90 minutes to double in size. Check every 30 minutes.
Remove pan from the oven.
Preheat oven to 400°F.
Remove the plastic wrap and place in the oven to bake 15-18 minutes until golden brown on top. Remove from the oven and place on a cooling rack for 10 minutes. Turn out onto parchment paper to completely cool.
You can use a butter stick to glide over the top of the buns for a shiny look.
Eaten plain, the buns taste great! Feel free to smother them with butter. Enjoy them while you can! They won’t last long.
NOTES:
You can use the buns as sliders.
Using a 9x9 inch pan, you can make 4 larger rolls for hamburger buns. Bake time may be longer.
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