Hawaiian Sweet Rolls
I’ve been addicted to baking bread ever since I figured out my disagreement with yeast. I rarely use the same recipes over and over when it comes to our daily meals, but with breads I like to stick with a few solid recipes and make them a part of our lives. 🙂 Daily.
A lot the bread we bake is consumed by us and our friends at work but these sweet buttery buns were aaaall for us! I guess we wanted to keep these sweet buns for ourselves.
I don’t usually make Hawaiian sweet bread or Hawaiian sweet rolls, but I wanted to make these little slider buns to hold my precious grilled portabello mushrooms. These are so easy to make, in typical Hawaiian fashion, and totally worth it. When I bit into these again it reminded me of the first time I tried Hawaiian sweet rolls as a bun.
I visited a little hole-in-the-wall place last summer that serves Samoan and Hawaiian food every day until the food runs out. She makes what she wants, when she wants and as much as she wants. There is no huge rush to make the food and it was totally worth it. The pork, mac salad, BBQ beef and Li Hing Mui popcorn (OMG) was worth bragging about, but her homemade rolls were perfect.
Moist, sweet and soft but firm enough to hold all the pork inside… I’m drooling right now just thinking about it! Even with all of my creative superpowers, I never really considered using Hawaiian sweet rolls as a bun. With all the onion buns, salty buns, sticky buns and icky buns I suppose I was easily distracted from the simplicity of these rolls.
I also admired her “you get what you get, but you don’t get nuthin’ if you don’t get here early” attitude. Relaxed, very hospitable and no fuss. Just ono grinds!
My Sweet Hawaiian Buns
This recipe makes 12 slider buns if you divide the dough equally. They were divine with my grilled portabello mushrooms, smashed avocado and baked onion rings! Ordinarilly, I would not serve sweet rolls with sweet mushroom and roasted red pepper. Too much sweet! But for this, it really hit the spot. 😉
Brushing milk atop these golden goodies is mandatory since it keeps them nice and soft. Topping with butter is optional (but highly recommended) when you make these as a roll or a slider bun. This will keep your sweet Hawaiian buns soft, moist and irresistible You can make these by hand or in a stand mixer, but I used my bread machine. Totally cheating! But I really do enjoy celebrating the laid back Hawaiian way of life and this recipe is definitely laid back. Prepare your ingredients, add it to your machine and let it work. I always suggest that you look at and feel the dough to be sure that it is coming together cohesively before you walk away and enjoy the rest of your laid back day. This dough should come together as a slightly wet dough, tacky to the touch.
Do you want to share your Summer Buns?
#TwelveLoaves June: Summer Buns. Summer is all about lazy mornings and easy lunches. Outside barbecues and lots of grilling! Share your favorite summer bun recipe (sweet or savory). Let’s get baking!
Want to join the #TwelveLoaves group? It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2013, and posted on your blog by June 30, 2013.
- ¾ cup milk, at room temperature
- 2½ tsp active dry yeast, about one packet
- 1 tsp Alaea Hawaiian sea salt
- ½ cup sugar
- 2 eggs
- 4 tbsp butter
- 3½ cup flour
- In your bread machine pan, pour milk, yeast and salt. Stir briefly and let it rest for 10 minutes. Then add sugar, eggs, butter and flour. Set your bread machine to rise only, or set a timer for yourself to remove dough when the rising process is complete.
- Remove dough from your bread machine and divide into 12 pieces, forming into a ball and pinching all edges of the dough onto the bottom, placing the bottom of the roll onto a buttered flat sheet pan. Let your pan with rolls rise in a warm place for about 60 minutes, until nearly doubled in size.
- Preheat your oven to 350 degrees and place a pan with water on the lower rack to create steam while preheating. Begin baking rolls when steam is rising from the pan on the lower rack and back for approximately 20 minutes or until rolls are a light golden brown on top. Brush with milk right away. Rub butter on the tops while still warm for an extra buttery flavor!
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