Hawaiian Style Sweet Rolls

These Hawaiian Sweet Rolls are the perfect vehicle for pulled barbecue pork sliders. They are also amazing as dinner rolls. We even sliced them and used them for French bread and cinnamon toast.

What I love about them is that they are so fluffy and light. Sweet, but not too sweet. Buttery, but not too much so. Pretty much just right!

This style of bread became popular in Hawaii in the 19th century after a flood of Portuguese immigrants came to the islands to work on the ranches and plantations and introduced their sweet breads and rolls. The breads quickly became ubiquitous in Hawaii.

By the mid 20th century, Robert's Bakery was established on the Big Island by a Japanese American, specializing in Portuguese style breads. When the bakery moved to Oahu on King Street, they changed the name to King's Bakery. When it became apparent later that the bread and rolls were so popular on the mainland, the main bakery was moved to southern California, at which point they became King's Hawaiian (Cook's Country magazine, June/July 2015). I used to pass by the plant almost every day on my way to work!

King's Hawaiian Bread does not show pineapple juice in their list of ingredients, but this particular recipe does include it to replicate the sweet tangy taste of the rolls (I wonder how they do it!).

It's also interesting (to me) that the original Portuguese breads from Hawaii often used sweeteners other than sugar, such as pineapple juice, because sugar was such a lucrative export and quite expensive on the islands.

I will definitely be making these rolls again... and again, but I'm never too proud to buy a pack of King's Hawaiian either. Wonderful stuff.

After the recipe for these rolls, check out all of the amazing sweet breads (our theme is A Little Something Sweet) from the amazing group of #TwelveLoaves bakers.

Hawaiian Style Sweet Rolls Recipe

Makes 18 rolls. Slightly adapted from Cook's Country, June/July 2015

Ingredients

1 Cup pineapple juice

1/2 Cup milk

6 Tbsp unsalted butter, melted

1/3 Cup honey

27 1/2 ounces (5 1/2 C) unbleached all purpose flour

1 Tablespoon instant yeast (I used SAF Gold)

2 1/2 tsp salt

1 large egg

2 tsp white vinegar

2 tsp vanilla

Instructions

1. Add the juice, milk, butter, and honey to a large measuring cup and microwave until the mixture reaches about 110 degrees F. 
2. Add the flour, yeast, and salt to the bowl of a stand mixer and whisk. Add the liquid mixture and stir with a dough whisk or large spoon until all of the dry ingredients are wet. Add the egg, vinegar, and vanilla, and mix with the dough hook on low for about 2 minutes. 
3. Mix the dough on medium for about 7 minutes, until the dough is smooth and comes together. It should be tacky but not sticky. 
4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let rise until doubled, 60 to 90 minutes. 
5. Deflate the dough and divide it into 18 equal pieces. Form each piece into a roll by stretching the dough on top over the ball and pinching it together on the bottom, kind of like shaping a mini boule. Cup the ball under your hand, and roll it over the counter to bring it together. 
6. Place the dough balls into a buttered 9 inch by 13 inch baking pan. Cover with oiled plastic wrap. Let rise for 60 to 90 minutes, until puffy. 
7. Preheat the oven to 375 degees F.
8. Bake the rolls for about 20 to 25 minutes, until golden brown and 190 degrees F when tested with an instant read thermometer.
9. Let the rolls cool in the pan for 10 minutes on a wire rack or the stove top. 
10. Remove the rolls from the pan and let cool for 20 minutes on the wire rack.

These rolls are the best served fresh and warm, but they can be reheated, wrapped in foil, for 20 minutes in a 350 degree oven. 

Our theme this month is A LITTLE SOMETHING SWEET. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Mexican Breads!






 

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