Discover the tropical delight of Hawaiian Sweet Bread Rolls, made effortlessly delicious with our Inspiration Baking-All-Purpose Flour Blend. Soft, subtly sweet, and golden-brown, these rolls bring the taste of the islands to your table. Enjoy their tender perfection as a side, slider buns, or a treat on their own. Elevate your baking with a touch of paradise.
The All-Purpose Flour Blend will also make other delicious recipes! Check out our recipes!
SERVINGS: 9 Rolls
PREP TIME: 1 HRS
PROOFING TIME: 1 HRS
COOK TIME: 18 MIN
TOTAL TIME: 2 HRS 18 MIN
INGREDIENTS
1 Tablespoon Active Dry Yeast or 2 yeast packets
1/4 Cup Warm Water for Proofing Yeast (105-110°F)
1/4 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/4 Teaspoon Guar Gum
1/4 Teaspoon Ascorbic Acid (Vitamin C Crystal Powder*)
1/4 Teaspoon Ground Ginger
1/4 Cup Pineapple Juice -- room temperature)
2 Tablespoon softened butter or margarine
2 Whole Eggs (room temperature)
1 Teaspoon Real Maple Syrup (room temperature)
1 Teaspoon Vanilla Extract
1 Tablespoon Cinnamon Applesauce (room temperature) you can use regular applesauce + ⅛ teaspoon ground cinnamon
Parchment paper to line an 8 or 9-inch cake pan to bake the rolls
Parchment Paper to line a 9-inch cake pan to place the dough in and freeze. Make sure there is enough parchment paper to use as handles to remove dough from the pan
2 1/2-inch round cookie cutter
Shortening to grease the baking pan
Tapioca Flour/Starch to dust the baking pan and to shape the rolls
DIRECTIONS
Proof yeast
Place warm water in your Stand mixer mixing bowl. Add yeast and 1/8 teaspoon of sugar to the water and stir. Cover with plastic wrap. Let sit for 10 minutes. You should see bubbles rising which means the yeast is good to go.
Blend bread dough
Add dry ingredients together in a bowl, whisk, and set aside.
In your stand mixer, add the rest of the wet ingredients with the proofed yeast. Mix on low until eggs are frothy.
On low speed, slowly add the dry blend to the wet ingredients. Scrape bowl and turn on medium for a few seconds to make sure the flour mixture is hydrated. Turn mixer off.
Scrape the bowl well. Now turn mixer on medium high for 2 full minutes. Set a timer as this is an important step. Seriously. Set the timer.
You will need to scrape the bowl several times to ensure an even blend.
Make the Buns
Line a 8 or 9-inch cake pan lined with parchment paper making sure there is enough parchment paper to use as handles to remove the dough later. Sprinkle the bottom of the pan with enough tapioca flour so the dough won’t stick.
Spread dough into the cake pan as evenly as possible. Place in the freezer uncovered for at least one hour.
Remove dough from the freezer. If the dough is not easily removed from the parchment paper, put back in the freezer for another 15 minutes.
Completely grease (shortening) another 8 or 9-inch pan for baking. Line the bottom of the pan with a round piece of parchment paper for baking to prevent over browning the bottom of the buns.
Once the dough is ready, use the parchment paper handles to remove from the dough and place on a flat surface. Keep the dough on the parchment paper.
Preheat oven to 175°F. Once the oven reaches temperature, turn off.
Cut out the center of the frozen dough with the 2 1/2-inch dusted round cookie cutter. The bottom of the dough will become the top of the bun. Using tapioca flour, gently shape into a round bun and place in the center of the cake pan.
Cut the remaining dough into 8 equal parts. Using tapioca flour on your hands, pick up each piece and gently shape it into a round bun. Place each bun in the cake pan around the center dough ball making sure they touch, so they will rise upward.
Using a knife, dip in water and shape the buns so the tops are smooth and round.
Spray a piece of plastic wrap to place over the top of the pan. Place the pan in the oven to rise. Since the dough is cold, it will take 60-90 minutes to double in size. Check every 30 minutes.
Remove the buns from the oven, and keep the plastic wrap on until your are ready to bake the buns.
Preheat oven to 350°F.
Remove the plastic wrap and place in the oven to bake 18-20 minutes until golden brown on top. Remove from the oven and place on a cooling rack for 10 minutes. Turn out onto parchment paper to completely cool.
You can use a butter stick to glide over the top of the buns for a shiny look.
Eaten plain, the buns taste great! Feel free to smother them with butter. Enjoy them while you can! They won’t last long.
NOTES:
You can use the buns as sliders.
Using a 9x9 inch pan, you can make 4 larger rolls for hamburger buns. Bake time may be longer.
*Ascorbic Acid is a natural preservative. It also helps with rising the dough making it a lighter bread.
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