Golden brown and mildly sweet. These buns are great for sandwiches or can easily be made into dinner rolls.
I started developing these buns to use for a fried chicken sandwich. My first recipe turned out terribly. I was using way too much liquid and most of that liquid was fresh pineapple juice. Fresh pineapple juice, as it turns out, has an enzyme that attacks gluten. Not what you want when making bread! But (thanks to google) I found out that heating the juice to 200 degrees kills off this enzyme, making it bread ready.
Ok, lesson learned on to the next batch. Well….I overcorrected the second batch by not using enough liquid. The rolls came out ok but were a little too dense.
I guess the third time was the charm because this batch came out just right. The rolls were not too dense, but not so soft that they fall apart. They had a delicate pineapple flavor and were not overpoweringly sweet. With the rolls done, I can finally move on to making my fried chicken sandwich!
Hawaiian Sweet Rolls
- 6 tbsp milk 100-110 degrees 87 grams
- 1 1/8 tsp active dry yeast
- 1/8 cup butter 28.5 grams
- 2 tbsp brown sugar 33.5 grams
- 1/4 cup pineapple juice 52.5 grams
- 1 egg separate 1 tsp of white for wash
- 1/2 tsp vanilla
- 2 1/4 cup flour 288 grams
- 1/2 tsp salt
- Bloom the yeast in milk for 10 minutes
- Mix in egg, sugar, vanilla, juice, and butter
- Mix in flour and salt on low then turn up to medium-medium high for 5-7 minutes
- Place dough on a floured surface knead a couple of times and shape into a ball.
- Place dough in a oil bowl, cover, and proof until double in size 1-1 1/2 hours.
- Portion into 4, 4 ounce balls and one 2 ounce balls. or 9, 2 ounce rolls. Place on a lined and oiled sheet pan. Cover and proof for 30 minutes.
- Brush the rolls with egg white and bake in a 350 degree oven for about 30 minutes turning half way through. The rolls should be 200 degrees on the inside.
- Cool rolls at least 30 minutes before serving.