Diana’s Hawaiian Bread Rolls: A Taste of Paradise at Home
Craving the sweet, fluffy goodness of Hawaiian bread rolls? Look no further! This recipe, inspired by Diana’s Hawaiian Bread Rolls, brings the tropical flavors right to your kitchen. These rolls are perfect for sliders, sandwiches, or simply enjoying warm with a pat of butter. They’re incredibly soft, slightly sweet, and have that unmistakable Hawaiian aroma that makes them irresistible. Let’s dive into the recipe and learn how to create these delightful treats from scratch.
Why This Recipe Works
This recipe works because it carefully balances the key elements that make Hawaiian bread rolls so unique:
* **Sweetness:** A combination of sugar and pineapple juice provides the signature sweetness without being overly sugary.
* **Softness:** The use of milk, butter, and eggs contributes to the incredibly soft and tender crumb.
* **Moistness:** Pineapple juice and the generous amount of butter keep the rolls moist for days.
* **Aroma:** The subtle tang of pineapple combined with the rich buttery scent creates an irresistible aroma.
* **Yeast Activation:** Proper proofing and activation of the yeast are crucial for achieving a light and airy texture.
Ingredients You’ll Need
Here’s a comprehensive list of the ingredients required to make Diana’s Hawaiian Bread Rolls. We’ll also discuss substitutions where applicable.
* **All-Purpose Flour:** 6 cups (approximately 720 grams). All-purpose flour provides the structure for the rolls. Bread flour can be used for a slightly chewier texture, but all-purpose is preferred for the classic Hawaiian bread softness. Weighing the flour is highly recommended for consistent results.
* **Instant Yeast:** 2 1/4 teaspoons (1 packet). Instant yeast, also known as rapid-rise yeast, can be added directly to the dry ingredients without proofing. If using active dry yeast, you’ll need to proof it first in warm water (around 105-115°F or 40-46°C) with a teaspoon of sugar for 5-10 minutes until foamy. Adjust the liquid in the recipe accordingly.
* **Granulated Sugar:** 1/2 cup (100 grams). Sugar not only sweetens the rolls but also feeds the yeast, helping them to rise properly. You can adjust the amount of sugar to your preference, but this amount strikes a good balance.
* **Salt:** 1 1/2 teaspoons (9 grams). Salt enhances the flavor of the rolls and controls the yeast activity. Don’t skip the salt, as it’s essential for the overall taste and texture.
* **Powdered Milk:** 1/4 cup (25 grams). Powdered milk adds a subtle richness and helps to soften the dough. It also contributes to a more even browning. If you don’t have powdered milk, you can omit it, but the texture might be slightly different.
* **Unsalted Butter:** 1/2 cup (113 grams), melted. Melted butter adds richness, flavor, and tenderness to the rolls. Make sure the butter is not too hot, as it can kill the yeast. Let it cool slightly before adding it to the dough.
* **Eggs:** 2 large. Eggs contribute to the richness, structure, and color of the rolls. They also help to bind the ingredients together. Use large eggs for the best results.
* **Pineapple Juice:** 1 cup (240 ml), lukewarm (around 105-115°F or 40-46°C). Pineapple juice provides the characteristic Hawaiian flavor and helps to tenderize the dough. Make sure the pineapple juice is lukewarm, not hot, to avoid killing the yeast. If you don’t have pineapple juice, you can substitute it with a mixture of water and a tablespoon of pineapple extract, but the flavor won’t be as authentic.
* **Milk:** 1/2 cup (120 ml), lukewarm (around 105-115°F or 40-46°C). Milk adds moisture and richness to the rolls. It also helps to activate the yeast. Make sure the milk is lukewarm, not hot, to avoid killing the yeast. You can use whole milk, 2% milk, or even non-dairy milk like almond or soy milk, but the texture might be slightly different.
**For the Egg Wash (Optional):**
* **Egg:** 1 large.
* **Water:** 1 tablespoon.
Equipment You’ll Need
* **Stand Mixer (preferred) or Large Bowl:** A stand mixer with a dough hook is highly recommended for ease of kneading, but you can also knead the dough by hand in a large bowl.
* **Measuring Cups and Spoons:** For accurate measurements of the ingredients.
* **Mixing Bowls:** For combining the wet and dry ingredients.
* **Baking Sheet:** A large baking sheet is needed to bake the rolls.
* **Parchment Paper (optional):** To prevent the rolls from sticking to the baking sheet.
* **Plastic Wrap:** For covering the dough while it’s rising.
* **Clean Kitchen Towel:** For covering the dough while it’s rising.
* **Pastry Brush (optional):** For applying the egg wash.
* **Wire Rack:** For cooling the rolls after baking.
Step-by-Step Instructions
Now, let’s get to the exciting part: making the Diana’s Hawaiian Bread Rolls! Follow these detailed step-by-step instructions for perfect results.
**Step 1: Combine Dry Ingredients**
In the bowl of your stand mixer (or a large mixing bowl), combine the flour, instant yeast, sugar, salt, and powdered milk. Whisk them together to ensure they are evenly distributed. This helps the yeast activate properly and prevents lumps of salt or sugar from hindering the dough’s development.
**Step 2: Add Wet Ingredients**
Add the melted butter, eggs, lukewarm pineapple juice, and lukewarm milk to the dry ingredients. If you are using active dry yeast, make sure it has proofed properly before adding it to the mixture. The temperature of the liquids is crucial; too hot, and you’ll kill the yeast; too cold, and the yeast won’t activate.
**Step 3: Knead the Dough**
Using the dough hook attachment on your stand mixer (or your hands), knead the dough on medium speed for 8-10 minutes, or until it becomes smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-12 minutes. The dough should be slightly sticky but not so sticky that it’s unmanageable. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
*Kneading Tips:*
* *Stand Mixer:* Scrape down the sides of the bowl occasionally to ensure all the ingredients are incorporated.
* *Hand Kneading:* Use a push-turn-fold motion. Push the dough away from you with the heel of your hand, turn it 90 degrees, fold it in half, and repeat. Keep your work surface lightly floured to prevent sticking.
**Step 4: First Rise (Bulk Fermentation)**
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap and a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This process is called bulk fermentation and allows the yeast to develop the gluten structure of the dough and produce the characteristic flavor.
*Tips for a Good Rise:*
* *Warm Place:* An ideal place for rising is in a slightly warm oven (around 80-85°F or 27-29°C) or a warm spot in your kitchen away from drafts.
* *Patience:* The rising time may vary depending on the temperature of your kitchen. Don’t rush the process; let the dough rise until it has doubled in size.
**Step 5: Shape the Rolls**
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal-sized pieces, depending on the size of rolls you prefer. Roll each piece into a smooth ball.
*Shaping Tips:*
* *Consistent Size:* Use a kitchen scale to ensure the rolls are roughly the same size for even baking.
* *Smooth Surface:* Pull the dough taut and tuck the edges underneath to create a smooth surface. This will help the rolls rise evenly.
**Step 6: Second Rise (Proofing)**
Place the shaped rolls on a baking sheet lined with parchment paper or lightly greased. Cover the rolls loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for 30-45 minutes, or until they have nearly doubled in size. This second rise, called proofing, allows the rolls to develop their final light and airy texture.
*Proofing Tips:*
* *Warm, Humid Environment:* A slightly humid environment is ideal for proofing. You can create this by placing a pan of hot water on the bottom rack of your oven while the rolls are proofing on the middle rack.
* *Avoid Over-Proofing:* Over-proofed rolls can collapse during baking. The rolls are ready when they are puffy and almost doubled in size.
**Step 7: Prepare the Egg Wash (Optional)**
In a small bowl, whisk together the egg and water until well combined. This egg wash will give the rolls a beautiful golden-brown color and a slightly shiny finish.
**Step 8: Brush with Egg Wash (Optional)**
Gently brush the tops of the proofed rolls with the egg wash. Be careful not to deflate the rolls while brushing. This step is optional but highly recommended for aesthetic appeal.
**Step 9: Bake the Rolls**
Preheat your oven to 350°F (175°C). Bake the rolls for 15-20 minutes, or until they are golden brown on top. Keep an eye on them, as baking times may vary depending on your oven.
*Baking Tips:*
* *Even Baking:* Rotate the baking sheet halfway through baking to ensure the rolls bake evenly.
* *Doneness:* The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom.
**Step 10: Cool the Rolls**
Remove the rolls from the oven and transfer them to a wire rack to cool slightly before serving. This prevents the bottoms of the rolls from becoming soggy.
**Step 11: Serve and Enjoy!**
Serve the Diana’s Hawaiian Bread Rolls warm with butter, jam, or as a side to your favorite meal. They are also delicious as slider buns or sandwich rolls. Enjoy the taste of paradise at home!
Tips for Success
* **Use Lukewarm Liquids:** Ensure the pineapple juice and milk are lukewarm (around 105-115°F or 40-46°C) to activate the yeast without killing it.
* **Don’t Over-Knead:** Over-kneading can result in tough rolls. Knead until the dough is smooth and elastic.
* **Proof in a Warm Place:** A warm environment is crucial for proper rising. Avoid drafts.
* **Don’t Over-Proof:** Over-proofed rolls can collapse. The rolls are ready when they are puffy and almost doubled in size.
* **Weigh Ingredients:** Using a kitchen scale to weigh the flour and other dry ingredients ensures accuracy and consistent results.
* **Melted Butter Temperature:** Make sure the melted butter has cooled slightly before adding it to the dough. Hot butter can kill the yeast.
* **Experiment with Flavors:** While this recipe focuses on the classic Hawaiian flavor, feel free to experiment with other flavors by adding extracts like vanilla or almond, or spices like cinnamon or nutmeg.
Variations
* **Cinnamon Rolls:** Add cinnamon and sugar to the dough before shaping for delicious cinnamon rolls.
* **Garlic Rolls:** Brush the baked rolls with garlic butter for savory garlic rolls.
* **Herb Rolls:** Add chopped fresh herbs like rosemary or thyme to the dough for flavorful herb rolls.
* **Cheese Rolls:** Add shredded cheese to the dough before shaping for cheesy rolls.
* **Mini Rolls:** Divide the dough into smaller pieces for mini Hawaiian rolls, perfect for appetizers or snacks.
Serving Suggestions
* **Sliders:** Use these rolls as buns for mini burgers or pulled pork sliders.
* **Sandwiches:** Create delicious sandwiches with your favorite fillings.
* **Side Dish:** Serve warm with butter or jam as a side dish to soups, salads, or main courses.
* **Breakfast:** Enjoy them toasted with cream cheese or avocado for a tasty breakfast.
* **Dessert:** Serve with ice cream or whipped cream for a simple dessert.
Storage Instructions
* **Room Temperature:** Store the baked rolls in an airtight container at room temperature for up to 2-3 days.
* **Freezer:** For longer storage, freeze the rolls in a freezer-safe bag for up to 2-3 months. Thaw them at room temperature before serving. You can also reheat them in the oven or microwave to restore their warmth and softness.
Nutritional Information (Approximate per Roll)
* Calories: 200-250
* Fat: 8-12g
* Saturated Fat: 5-7g
* Cholesterol: 30-40mg
* Sodium: 150-200mg
* Carbohydrates: 30-40g
* Sugar: 10-15g
* Protein: 4-6g
*Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.*
Conclusion
Diana’s Hawaiian Bread Rolls are a delightful treat that brings the taste of the islands to your home. With this detailed recipe and step-by-step instructions, you can easily create these soft, sweet, and flavorful rolls from scratch. Whether you’re serving them as a side dish, slider buns, or simply enjoying them with butter, these rolls are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible Hawaiian delights! The aroma alone is worth the effort. Happy baking!