Fresh Milled Hawaiian Sweet Rolls
Here's our Unsifted recipe for Hawaiian Sweet Rolls. Afterall, who doesn't love the Hawaiian Rolls from the store? My family sure did....but I felt so many carb consequences whenever I ate them from the commercial, lifeless flour. Good news! Unsifted has the solution for you! It took many attempts, but I finally created a recipe that my family loves and that has a soft yet rich texture. It uses the technique from our Unsifted Japanese Milk Bread recipe (Coming Soon!) and combines that with all the delicious flavors for Hawaiian Sweet Bread. Use our recipe below and learn how to make your own fresh, Unsifted Hawaiian Sweet Rolls that are not only healthier but also tastier than anything you can find on the shelves.
One key element in making these Hawaiian sweet rolls truly exceptional is using fresh, Unsifted® Basic Blend PLUS Kamut® flour. Using freshly milled flour provides 40/44 essential nutrients for these rolls including lots of fiber that research shows to be very beneficial to health.
Feel free to use Sucanat instead of brown sugar, that is my personal preference. Typically Hawaiian Sweet Rolls are very sweet. But this is largely personal preference and that's the great thing about making your own...you get to customize them. I'd recommend you add the full amount of honey since that doubles as a liquid, but you can increase or decrease the brown sugar by 1-2 tablespoons to meet your families desires. Have fun!
Once your rolls are out of the oven and golden brown, share them with those you care about. Whether it's a family gathering, a picnic with friends, or a simple meal at home, these homemade Hawaiian sweet rolls will bring smiles to everyone's faces. Spread the joy of baking and the love that goes into each batch.
We hope you enjoy this baking adventure that will delight your senses and nourish your soul. These rolls also pair perfectly with our Ham and Cheese slider recipe!
Happy Unsifted baking!
Keira
Unsifted® Hawaiian Sweet Rolls
**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Hawaiian Sweet Rolls COMING SOON!**
PREP: 30 minutes
TOTAL: 2 hours 30 minutes
YIELD: 20 rolls (9x13" pan)
INGREDIENTS |
|
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2 ½ cups |
Unsifted® Basic Blend |
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1 cup |
Kamut® (sub: Unsifted® Basic Blend) |
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½ cup |
unsalted butter (1 stick) |
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⅓ cup |
water |
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⅓ cup |
whole milk |
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1 cup |
pineapple juice |
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⅓ cup |
honey (sub: maple syrup) |
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¼ cup |
packed brown sugar (sub: sucanat) |
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2 tsp |
fine salt |
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2 large |
eggs |
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2 tsp |
vanilla extract |
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1 ½ Tbsp |
instant yeast |
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For finishing: |
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1 large |
egg, slightly beaten |
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2 Tbsp |
water |
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2 Tbsp |
unsalted butter, for warm rolls |
INSTRUCTIONS:
1. Mill the fresh flour
- Set WonderMill® dial to 12:00 (clock position)
- Mill 2 ½ cups Unsifted® Basic Blend
- Mill 1 cup Kamut®
2. Melt butter + Make warm flour mixture
- To a small saucepan, add ½ cup butter
- Stirring occasionally, heat butter just until melted
- Pour into mixing bowl (sub: Zojirushi® pan)
- To emptied saucepan, add ⅓ cup water
- Add ⅓ cup milk
- Measure and add ⅓ cup unsifted flour
- Using a whisk, mix until well combined
- Turn on low heat and whisk continuously until you can see streaks from whisk in bottom of pan while stirring
- Pour warm flour mixture into mixing bowl with butter
3. Add remaining ingredients
Pro Tip: Ensure butter + warm flour mixture are cooler than 100F prior to adding the eggs, flour and yeast.
- Add 1 cup pineapple juice
- Add ⅓ cup honey
- Add ¼ cup brown sugar
- Add 2 tsp salt
- Add 2 large eggs
- Add 2 tsp vanilla
- Add remaining unsifted flour
- Add 1 ½ Tbsp instant yeast
4. Knead the dough
- Knead the dough until it bounces back slightly when pressed and windowpane effect is achieved, about 35-45 min. by hand (KitchenAid ® : use dough hook on speed #2. Knead about 18-20 minutes; pause every 2 minutes to cool motor. Zojirushi ® : knead 22 minutes)
- Put dough in mixing bowl and cover with dish towel
- Let dough rise until at least doubled (about 45-75 min.)
5. Shape + Rise + Bake
Pro Tip: This dough is slightly stickier than most of our other doughs, but this is a good thing because it will make a wonderfully delicious roll when its baked. Do not let this intimidate you. We recommend you coat your hands and counter with olive oil (resist the temptation to add flour) or you can let the dough sit on the counter uncovered for 10 minutes then begin shaping again.
- Preheat oven to 350F
- Optional: Lightly coat hands + counter with olive oil (prevents dough from sticking)
- Gently punch the dough down to remove air bubbles
- Roll dough into 20 balls (about 70g)
- Set dough balls ½” apart in greased 9 x 13” baking dish
- Cover and let rolls rise until doubled
- In a small bowl, mix 1 lightly beaten egg + 2 Tbsp water
- Gently brush tops of risen dough with egg wash
- Bake at 350F for 20-25 minutes or until golden brown
(190-195F internal temp.) - While hot, brush with melted butter
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STORAGE TIPS
Cooled Hawaiian rolls may be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months in a freezer bag. Thaw at room temperature before enjoying.
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VARIATIONS
Find our delicious VARIATIONS + TIPS on our hard-copy recipe card that is COMING SOON.
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