Hawaiian Rolls

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'.

Hawaiian Rolls originate from the small town of Hilo in Hawaii. They were made 'famous' by Kings of Hawaii and are now exported across the United States. 

They are known for their sweetness and softness...and can be replicated perfectly using this formula and process. 

Hawaii One-0

INGREDIENTS

120 gms pineapple juice

123 gms warm milk

567 gms strong bread flour 

58 gms melted unsalted butter

77 gms granulated sugar

8 gms crushed sea salt

7 gms instant active yeast

2 beaten eggs

And a further egg for glazing. This should be beaten and combined with 2 tablespoons of water

METHOD

Add all the ingredients to a large bowl. 

Mix and then knead until you have a soft and pliable dough. 

Place the dough in a lightly-oiled bowl, cover and place in a warm spot until it has doubled in volume. 

Prepare a square baking tin/tray. (13 x 9 inches) or a round tray - whatever is to hand.  

Knock the dough back and weigh. Divide the dough into 15 equal-sized pieces.

Form each piece into a ball and place them into the prepared pan. 

Cover and allow to rise in a warm place until doubled. 

Preheat the oven to 180⁰C. (fan) / 190⁰C Conventional 

Brush over with the egg/water glaze. 

Bake for 20 minutes until golden brown - serve warm.

If the glaze darkens the top of the buns early on....make an aluminium foil 'shield' to protect the tops. 

And, as Steve McGarrett should have said,  "Bake 'em, Danno!" 

Happy Baking....