Hawaiian Bread & Buns
User Reviews
5
Hawaiian Bread & Buns
Description
The Hawaiian Bread & Buns recipe combines all-purpose flour and potato flour with pineapple juice, brown sugar, eggs, and vanilla to create a uniquely sweet and tender dough. The use of a yeast sponge develops flavor and texture before kneading the full dough until smooth and cohesive. Allowing a 1.5 to 2-hour rise enhances the dough's lightness. Baking results in bread with a soft crumb and a slightly sweet flavor from brown sugar and pineapple juice. This bread works well as regular sandwich bread or shaped buns, adaptable for various uses in homemade meal options.
The dough’s sticky nature during mixing reflects its high hydration and sugar content, which supports a moist and tender end product. Potato flour adds softness and a delicate crumb to the bread. The recipe’s methodical mixing, resting, and shaping steps ensure an evenly risen loaf or buns with pleasant texture and subtle sweetness.
Ingredients
- 3 cups all-purpose flour , divided
- 1 tablespoon instant yeast
- 2 tablespoons water
- 1/2 cup pineapple juice
- 1/4 cup softened , unsalted butter
- 1/3 cup brown sugar
- 2 egg white reserved, large eggs plus 1 yolk
- 1 teaspoon vanilla extract
- 2 tablespoons potato flour
- 1 1/4 teaspoons salt
Instructions
- In the bowl of your stand mixer combine 1/4 cup flour, 1 tablespoon instant yeast and 2 tablespoons water to make the sponge.
- Allow the sponge to rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla
- Mix until completely combined.
- Whisk together the rest of the flour, potato flour, and salt before adding to the liquid ingredients.
- Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first.
- Use a flat beater in your stand mixer for 3 minutes.
- Switch to a dough hook for 5 minutes on medium speed.
- If it is still sticking like crazy add a couple more tablespoons of flour
- Grease a large mixing bowl and form the dough into a ball.
- Put into the bowl and cover with a towel.
- Let rise for 1.5 to 2 hours.
- Grease a pan or a loaf pan. You can make two loaves or 16 small buns.
- I made one loaf and 4 large hamburger buns.
- Gently deflate the dough and form into bread in your desired size.
- Cover dough lightly with plastic wrap.
- Let rise again for at least an hour until really puffy.
- Mix the leftover egg white with 1 tablespoon cold water.
- Brush the mixture on the dough.
- Preheat oven to 350°.
- Bake small rolls (this would make 16) for 20 to 25 minutes.
- Bake buns for 25 minutes.
- Bake loaf bread for 30-35 minutes.
Notes
- The dough is sticky; adding a few extra tablespoons of flour may be necessary to ease handling.
- You can form the dough into multiple smaller buns or one or two larger loaves based on your preference.
- Allow the dough to rise covered for 1.5 to 2 hours until doubled in size for optimal texture.
- Grease pans well to prevent sticking when baking loaves or buns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 216mg | 9% |
| Potassium | 50mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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