HAWAIIAN BUNS
Pineapple juice and a bit of sugar give these soft, golden buns a slight sweetness that makes them irresistible: They're as nice with butter and jam as they are hugging a burger or a turkey sandwich. Keep an eye on the dough rather than the clock when assessing the rise. The additional sugar, eggs and butter can slow things down. Give the yeast plenty of time to work, and you'll be handsomely rewarded with light, pillowy rolls.
Provided by Samantha Seneviratne
Categories breads, side dish
Time 4h
Yield 16 rolls
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the pineapple juice to a simmer over medium-high heat, and cook it until it has reduced to 3/4 cup, about 10 minutes. Transfer to a liquid measuring cup and let cool until just warm, about 105 to 110 degrees. Stir in the yeast and let the mixture stand until the yeast has bloomed, about 5 minutes.
- Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the sugar, flour and salt. With the mixer on low, add the yeast mixture and the eggs, and knead until the dry ingredients have been incorporated (you may have to help it along with a spatula at first) and dough is smooth and elastic, about 5 to 10 minutes. Add butter in small pieces and continue to knead the dough until smooth, increasing speed to medium, another 5 to 10 minutes. The dough will be shiny, elastic and slightly sticky. Scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
- Butter a 9-inch-by-13-inch baking pan. Gently tip dough out onto a work surface. You shouldn't need flour at this point. Divide dough into 16 equal pieces. Roll each piece into a tight ball and place in the prepared pan. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
- Heat the oven to 350 degrees. Bake until puffed and golden, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 125 milligrams, Sugar 5 grams, TransFat 0 grams
HOMEMADE HAWAIIAN BUNS
Delicious, homemade pineapple buns, similar to King's Hawaiian® Bread.
Provided by jillmo515
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 36
Number Of Ingredients 7
Steps:
- Beat eggs in a bowl. Add pineapple juice, sugar, 1/2 cup butter, and vanilla extract.
- Measure 3 cups of flour into a large bowl and stir in egg mixture with a wooden spoon until well combined. Sprinkle in yeast packages one at a time, mixing well. Add 3 more cups flour and mix well, using your hands if needed. Make sure all flour is well incorporated; the dough should be tacky to the touch, but not overly sticky. If dough is too wet, mix in a little extra flour, 1 tablespoon at a time.
- Cover dough with a clean towel and set in a warm place to rise for 1 hour.
- Remove dough from the bowl and knead in remaining 1/2 cup flour, approximately 10 to 15 times, making sure flour is well incorporated. Form dough into rolls and place on buttered pans. Cover and place in a warm area to rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until tops are golden brown, 25 to 30 minutes. Brush tops with remaining 1/4 cup melted butter.
Nutrition Facts : Calories 147 calories, Carbohydrate 23.4 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 7.3 mg, Sugar 5.7 g
HAWAIIAN STEAMED BEEF BUNS
If you've ever had Chinese bao, you'll find Hawaiian manapua familiar. Chinese workers brought them to the islands, where they became hugely popular. Traditionally, the puffy yeasted dough was filled with roast pork but Hawaiians use a huge variety of fillings now. We like ground beef sauteed quickly with soy sauce and hoisin.
Provided by Cooking Channel
Categories appetizer
Time 3h25m
Yield 8 buns
Number Of Ingredients 15
Steps:
- For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
- Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
- Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
- For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
- Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
- To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
- Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.
HAWAIIAN SWEET ROLLS
These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 188 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 148mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
DIANA'S HAWAIIAN BREAD ROLLS
After years of trying to perfect the recipe, I finally did it! This recipe makes the best dinner rolls. It is sweet and full flavor. My family and neighbors love it.
Provided by CHIPPENDALE
Categories Bread 100+ Bread Machine Recipes
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
- When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 15 minutes, until golden brown.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 8.9 g, Cholesterol 15.7 mg, Fat 2.6 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 208.2 mg, Sugar 8.3 g
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HAWAIIAN ROLLS (EXTRA SWEET AND SOFT BUNS!) - RASA MALAYSIA
From rasamalaysia.com
Reviews 33Calories 68 per servingCategory Baking Recipes
- For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.
- Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. Beat with the flat beater of your stand mixer for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl, switch to the dough hook and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl.
- Lightly grease the mixing bowl, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.
FLUFFY HOMEMADE HAWAIIAN ROLLS RECIPE | COOKIES & CUPS
From cookiesandcups.com
4.7/5 (11)Category BreadCuisine AmericanTotal Time 2 hrs 20 mins
- In a microwave safe bowl combine the buttermilk and butter. Microwave in 25 second increments until the mixture is warmed (110°F – 120°F) and the butter is almost melted.
- In the bowl of your stand mixer fitted with the paddle attachment add in the buttermilk mixture, pineapple juice, sugar, salt, eggs, and yeast. Stir on low until combined.
- Add in 2 cups of flour and mix on medium speed for 1 minute. Gradually add in 2 1/2 more cups of flour, until a soft dough forms. Add more flour if necessary.
- Replace the paddle attachment with a dough hook and knead on medium speed until the dough forms a soft, smooth ball. Alternately you can do this by hand if you don’t have a dough hook attachment.
HAWAIIAN BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (225)Total Time 4 hrs 15 minsServings 16Calories 149 per serving
- For the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.
- Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed.
- Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.
- Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.
- Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.
- Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.
- Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
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