Hawaiian Buns | King Hawaiian Sweet Buns | Hawaiian Sweet Rolls
These Hawaiian Sweet Buns are something that I have bought many several times and I just love the mild fruity sweetness and the wonderful feathery texture of the Hawaiian Sweet Rolls.
Servings: 24 Buns
For the sponge
- ¼ cup All purpose flour
- 1 tablespoon Instant yeast
- 2 tablespoon Water slightly warm
For the dough
- All of the sponge
- 2¾ cup All purpose flour
- 1¼ teaspoon Salt
- ⅓ cup Brown sugar
- 4 tablespoon Butter softened
- ½ cup Pineapple juice
- 2 Eggs
- 1 teaspoon Vanilla
For the glaze
- 2 tablespoon Milk
- 2 teaspoon Butter melted
Making the Dough -
In the bowl of the mixer or in a large bowl, add all of the sponge ingredients and mix. Keep it aside for 15 minutes to rest.
Once the sponge has rested, add the pineapple juice, butter, brown sugar, eggs and vanilla to it. Mix well with a whisk or with the flat beater attachment in the mixer.
Run the mixer in medium speed for about 2 to 3 minutes to incorporate everything.
In the meantime, sift together the flour and the salt. Add the flour gradually to the wet ingredients and mix well. The mixture would be very sticky and might not even form dough. Keep mixing it with the flat beater for 2 more minutes and then switch to the dough hook.
Start kneading the dough and continue for 7 to 8 minutes. If the dough does not form and appears very wet, add couple of more tablespoons of flour. Keep in mind that this will be sticky dough, but it should at least form smooth dough. I needed the extra flour to bring it to the right consistency.
Once the dough has been kneaded enough and it appears smooth and soft, stop kneading and transfer it to a well greased large bowl. Cover the dough and let it rise for 1 ½ to 2 hours. The dough has to rise well over double its volume so let it proof for about 2 hours.
Shaping the buns –
Lightly grease a rectangle 9 x 13 baking pan.
Gently punch down the risen dough and divide it into 24 small pieces. I cut the dough in half and then once again into half. Then I cut each quarter into 6 pieces to yield 24 pieces.
Roll the dough to form a smooth ball and line them up in the tray with some space in between.
Loosely cover the baking pan and then let it rise again for 45 minutes to an hour.
Baking the buns –
Preheat the oven to 350 F just before the dough has finished rising.
Combine the milk and the butter for the glaze.
Brush the risen buns liberally with the milk-butter mixture. This gives the buns a very nice color.
Bake the buns for about 22 minutes or until it is golden brown evenly and sounds hollow when tapped.
Let it cool for about 10 minutes in the pan and then cool it down on a cooling rack.
Serve the Hawaiian sweet Buns warm.
- Make sure to start with active yeast. If the yeast is old and does not rise, the buns won't turn out as soft.
- The Hawaiian buns need to be made with an enriched dough for the feathery texture.
- Adding the pineapple juice gives the Hawaiian rolls the fruity tropical flavor.
- The dough is extremely sticky. do not be tempted to add more flour or else the Hawaiian sweet rolls won't have the soft texture.
Calories: 98kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg