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Hawaiian Buns Recipe

This document provides a recipe for Hawaiian buns, which are soft and slightly sweet due to pineapple juice and sugar. The preparation involves simmering pineapple juice, blooming yeast, and kneading a dough mixture that includes flour, eggs, and butter. The buns are baked until golden and can be served warm or at room temperature, making them versatile for various meals.

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14 views2 pages

Hawaiian Buns Recipe

This document provides a recipe for Hawaiian buns, which are soft and slightly sweet due to pineapple juice and sugar. The preparation involves simmering pineapple juice, blooming yeast, and kneading a dough mixture that includes flour, eggs, and butter. The buns are baked until golden and can be served warm or at room temperature, making them versatile for various meals.

Uploaded by

blazebleam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Hawaiian Buns

By Samantha Seneviratne

Total Time 1¼ hours, plus


rising
Rating (498)

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.

INGREDIENTS PREPARATION

Yield: 16 rolls Step 1


In a small saucepan, bring the pineapple juice to a
simmer over medium-high heat, and cook it until it has
1 cup pineapple juice
reduced to ¾ cup, about 10 minutes. Transfer to a liquid
1 (¼-ounce/2¼ measuring cup and let cool until just warm, about 105 to
teaspoons/7 grams) package 110 degrees. Stir in the yeast and let the mixture stand
active dry yeast until the yeast has bloomed, about 5 minutes.
¼ cup/50 grams granulated
sugar
Step 2
3¼ cup/415 grams all-
purpose flour
1 teaspoon kosher salt
1 large egg plus 2 large egg
yolks, lightly beaten
4 tablespoons/57 grams
unsalted butter (½ stick), at
room temperature
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.

Step 3
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.

Step 4
Heat the oven to 350 degrees. Bake until puffed and
golden, about 20 minutes. Serve warm or at room
temperature.

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