Perfect Hawaiian Sweet Rolls

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JustJoel

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I found this recipe on the King Arthur Flour site, link below. It’s very nearly perfect. I followed the recipe exactly, and the rolls came out sweet and fluffy. The dough is wetter than a Seattle spring, but not impossible.

I think this would be a great, quick sub for Brioche. Of course there really is no substitute for brioche, but sometimes you just don’t want to take the time or make the effort. I’m wondering if switching out apple juice for pineapple juice would change the texture of the bread at all, or affect the yeast action. What do you all think?

Oh, and do try out this recipe.

https://www.kingarthurflour.com/recipes/PrintRecipe?RID=5889&radio=3

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Thanks for posting your results. My wife loves these now I can score some points making fresh ones.
 
That's an interesting recipe.
The one I have is from my Great Grandmother,
my Portuguese one.
King's or Hawaiian Sweet Rolls/Bread is
a spin off of Portuguese Sweet Bread,
brought to Hawaii with the good folks that came over
to work in the Sugar as well as Pineapple industry.
My (they were from the Azores)
Great Grandfather was one of the "Lunas" or supervisor
at the Honokaa Sugar Planation and then my GGrandpa
one the other side of my Dad's family, was the railroad engineer, he was a
Swedish-Whaler who jumped ship in Hilo and never left.
 
It doesn't matter if you use apple or pineapple juice, it just changes the flavor. Your yeast doesn't care where it's sugar come from.
 
Yes, Andy, there are. I have two types...one for regular (largish) buns and another one that would work for sliders.

I also use the larger one to make mini-pies. They're deep enough to make several small pies.

That is a wonderful idea.. :)

oops... I went off subject again... sorry, not sorry.. :ermm:

Ross
 

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