As
you know by now I enjoy baking and trying new techniques to enhance my baking skills. I have a weakness to any yeast
style bread either sweet or savoury, brioche and Viennoiserie.
I
promised one of my Facebook followers to share my recipe for Hawaiian Buns, I feel
bad that it took me some time to do so.
But here is the recipe which I made several times. The buns are amazing as sliders for a party
table stuffed with your favourite filling… love the smell of pineapple and ginger.
King Hawaiian Rolls
Makes
three loaves or 24-30 rolls depend on the size
Ingredients:
6-7
cups all-purpose unbleached flour
3
eggs 1 1/2 cups pineapple juice
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger or freshly ground
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast or 2 ¼ tsp. for each envelope
1/2 cup butter (one stick) melted
Directions:
Preparing
the sponge which is called 10 minutes sponge – I use this method in most of my
dough preparation-
Heat
the pineapple in a pot, add the butter and let it melt in the pineapple juice, and
then take it from heat. Beat the eggs,
add the sugar, salt, ground ginger, vanilla and then add the warm pineapple
butter liquid. At this stage the heat of
the mix has to be warm enough to bloom the yeast and not hot to kill it. Add
the yeast and third the amount of flour mixes and let it rise for 10-15 minutes
it’s very okay to leave it more.
After
the yeast rise and bubbles add more flour. Dough should be slightly tacky, but not wet.
Knead the dough for 5 minutes until it forms a smooth ball.
Sometimes
you might need to add ¼ -1/2 cup of warm water, depends on your flour, the
season and the temperature.
Place
dough in a greased bowl and set aside to rise until doubled in size (about 1
1/2 hours).
Punch
dough down and divide it in two freezer’s bags and let it rise in the fridge
slowly, for a day or two the flavour will be amazing. This is what I usually do but, by all means,
you can punch the dough to degas it knead it and let it rise again. After the second rise grease your pans shape
the dough either to loaves or into rolls cover them with plastic wrap and let
them rise for the second time to double, for sliders shape them into 2.5 - 3 oz.
or 4 oz. if you are using them as buns
or sandwiches.
Warm
the oven and bake your rolls at 350F for 25-30 minutes till golden brown. When you take them out brush them with melted
butter and serve, or let them cool and prepare them as sliders.
Note: letting the rolls rise
for the second time until doubled in size is the secret to light and airy rolls,
making sure they've risen enough....this is an exercise in patience
Hot and Melting Hawaiian Ham & Swiss Cheese Sliders
12
Kings Hawaiian Rolls
12
slices Swiss cheese 12-16oz thin sliced ham
½ cup butter melted
1 tsp. ground mustard
1 tsp. poppy seeds (optional)
2 tsp. onion flakes (or 1 tsp. onion powder)
2 tbsp. Worcestershire sauce
Instructions
1.
Slice all of the rolls in half and place the bottom halves in a 9x13 baking
dish.
2.
Place ham and cheese on the bottom of the sliced rolls. Cover with the top half
of roll. 3. Mix together the remaining five ingredients in a small bowl and spoon over the tops of the sandwiches.
4. Let sit overnight or a couple of hours.
5. Bake in a pre-heated oven at 350 for 15 minutes or until warmed through and the cheese is gooey and melting. Serve warm and enjoy.
