This past weekend, my family put on a small open house for my daughter’s graduation from high school. Though we invited around 50 people, we had no more than 25 at one time, spread through the house and the backyard, so social distancing wasn’t too much of a problem.
For the main dish, I BBQ’d and braised pork butts. And instead of our regular rice or noodle offering that we have at our parties, I figured with me being an avid baker, I’d make bread for the party!
I made four different kinds (as shown in the picture): Baguettes, Sourdough Demis, Sourdough Rolls, and what I call Hawaiian Butter Rolls. These were definitely the hit of the party, and they were gone long before the other bread. So given their popularity at the party, I thought I’d share the formula.
These aren’t exactly like King’s Hawaiian rolls – I didn’t develop the recipe to mimic them. They’re more like a cross between brioche and Hawaiian rolls. But no matter, they’re absolutely delicious! And though there’s both sugar and pineapple juice in the recipe, the rolls aren’t overly sweet, but the pineapple juice makes them incredibly fragrant. Here’s the formula:
Overall Formula
| % | |
| Flour | 100.00% |
| Milk | 30.00% |
| Pineapple Juice | 35.00% |
| Eggs | 10.00% |
| Butter | 18.00% |
| Yeast | 0.50% |
| Salt | 1.00% |
| Sugar | 2.00% |
| Total Percentage | 196.50% |
Don’t be fooled by what looks like a low-hydration dough (65% by adding the milk and pineapple juice together). If you count the eggs as water, they take hydration to 75%! But don’t worry the dough is actually pretty easy to work with.
Final Dough
| AP Flour | 733g |
| Milk | 220g |
| Pineapple Juice | 256g |
| Eggs | 73g |
| Butter | 132g |
| Yeast | 4g |
| Salt | 7g |
| Sugar | 15g |
| Pineapple Juice | 256g |
| Optimal Dough Temp | 80ºF |
| Yield | 24 X 60g dinner rolls 14 X 103g burger buns |
Notes
- Warm the milk – it should be around 80-90F
- Warm Pineapple juice – should be a little above room temp.
- 73g for eggs? I will actually scramble a couple of eggs and pour in what I need. I will use the rest mixed with a little milk for an egg wash.
Instructions
Mix. Once you have everything prepared, add all the ingredients to the mixer and mix until the dough is smooth. At this hydration, you won’t have much gluten development but that’s okay.
Bulk Fermentation. 1 1/2 to 2 1/2 hours depending on ambient temp until just short of double.
Fold. Fold twice within the first hour. When folding make sure to stretch and fold until the dough no longer wants to be stretched.
Divide and Shape. Scale-out pieces as listed in the Final Dough table, roll into tight balls, then immediately transfer to a well-greased or parchment-covered baking sheet separated by about an inch or two depending on the size you’re making. Once all the balls have been shaped, gently press them out to 2 1/2- to 3 1/2-inch discs (smaller disc is for dinner rolls).
Final Fermentation. Allow discs to proof for 45 minutes to an hour. The discs should be a little puffy. Don’t worry if they touch and come together.
Bake. Just before baking, brush the dough with egg wash. Bake at 350ºF for 25-30 minutes until the rolls are deep, golden-brown.
Every time I make these, whether dinner rolls or burger buns, they’re a total hit! The whole house smells of butter and the sweetness of pineapples!
The Dawg House! 