Hawaiian Buns (Bread Machine)
Hawaiian Buns are a real treat, I have not had these in many many years, I think I need to correct that. You will mix and kneed the dough in your bread machine, but you will shape and bake this in your oven. This is a two part method, the sponge, and the dough.
Equipment
- Bread Machine
- Oven
- Baking Pan (9x13 inch)
Ingredients
For the Sponge
- 32 grams all purpose flour, ¼ cup if no scale is used
- 1 tablespoon instant dry yeast
- 2 tablespoons water
For the Dough
- ½ cup pineapple juice
- ¼ cup butter, softened
- ⅓ cup brown sugar, packed
- 2 eggs
- 1 egg yolk, white reserved
- 1 teaspoon vanilla extract
- 352 grams all purpose flour, 2¾ cups is no scale is used
- 2 tablespoons potato flour, or rice flour
- 1¼ teaspoon salt
Instructions
- Mix the Sponge ingredients together in a bowl, then pour into you bread machine. Let this rest for 15 minutes.
- In a bowl, mix the pineapple juice, butter, brown sugar, eggs and yolk, vanilla until well combined, add this to the bread machine.
- In a large bowl, whisk together the remaining flour, potato flour, and salt, add this to the bread machine.
- Set the bread machine to dough setting and let it run its cycle, keep an eye on it, if the dough is not coming together, add a tablespoon of flour at a time. Dough will be sticky.
- At the end of the dough cycle, you are looking for the dough to have doubled in size, if it has not, leave the dough in the machine for another 30 to 60 minutes, the reason for this, this machine will be warm, no need to remove it yet.
- Lightly grease a 9x13 baking dish. Turn dough out onto a lightly floured surface and gently deflate the dough.
- Divide it into 16 equal pieces, by dividing the dough in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the baking dish.
- Cover the dough with a light towel. Let the dough rise in the dish for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat your oven to 180° C (350° F).
- Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls to give them a satiny crust.
- Bake the rolls for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool for a few minutes, then place a wire rack on the top of the dish, and flip dish over to turn out the rolls in one large piece, then place another wire rack on the top and turn over to make them right side up.
- Serve warm with dinner or store well wrapped at room temperature for several days or freeze for 1-2 months, or use to make sliders.
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