Soft Hawaiian Rolls Recipes

Bring the classic Hawaiian flavors of pineapple and coconut to your homemade dinner rolls. These
sweet Hawaiian rolls are buttery and soft. They are perfect just on their own or slathered with more
butter. We even use them for sandwiches and burger buns.
Ingredients
1 cup Pineapple Juice room temperature or warmer
1/4 cup Coconut cream room temperature
2 1/4 tsp Instant yeast 1 packet
2 tbsp Sugar
4 tbsp Butter
1 Egg large
2 tsp Salt
3 cups All-purpose flour
1/2 cup All-Purpose Flour (for kneading)
Egg wash
1/2 Egg beaten
Instructions
Yeast
Ensure the pineapple and coconut cream is warm, not cold.
In a bowl, combine pineapple juice, coconut cream, yeast, egg, and sugar.
Stir and set aside to foam for 3 to 5 mins.
Dough
Measure the flour and salt in a mixer bowl.
Add the yeast mixture.
Knead on medium speed for about a minute scraping the sides of the bowl.
Once all the flour is incorporated, knead the dough for three minutes until smooth.
The dough will be soft and a little sticky by very elastic.
Add the soft room temperature butter, a little at a time with the mixer on medium-low.
The dough will again become sticky but it will come with kneading for 2 more
minutes.
1ST RISE
Transfer the dough to a lightly floured surface.
Form the dough into a smooth ball and place the dough in an oiled bowl seam side
down. Coat the surface with oil to prevent drying.
Cover with plastic and leave in a warm place for about an hour until double in size.
Divide and shape
When the dough is double in volume, transfer to a well-dusted work surface.
Divide the dough into portions – 16 small, 12 medium or 8 large buns.
Hold each piece of dough in your hand and gather all the seems together.
Place seam side down on the counter surface.
Place your hand on the ball and move your hand back and forth rolling the ball in
your palm making sure the seams stay down at all times.
This will compress the dough, which bakes beautifully, as well as seals the seams.
Proof and bake
Place on a baking tray lined with parchment paper or a greased 13 x 9 sheet pan.
Cover with a clean kitchen cloth.
Let rest in a warm place for about 45 minutes, until almost double in size.
When almost doubled in size, preheat the oven to 190 C/ 375 F.
Brush the rolls with egg wash.
Bake for about 20 to 22 minutes, until lightly golden.
Keep them soft
When you take them out of the oven.
Remove from the baking tray and instantly wrap them in a clean kitchen cloth for 10
minutes.
After 10 minutes – open the cloth and let cool completely.
Notes
 
Featured Recipe below - Soft Burger Buns  
Nutrition
Calories: 235kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated
Fat: 3g | Cholesterol: 30mg | Sodium: 434mg | Potassium: 96mg | Fiber: 2g | Sugar: 
8g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg
Hokkaido Burger Buns
Description
The Japanese milk bread, also known as Hokkaido milk bread, makes
the softest homemade burger buns you will ever have. Slightly sweet and
milky, but soft like cotton. These buns are simple and easy to make.
Ingredients
Tangzhong
¼ cup (60 ml) Milk
¼ cup (60 ml) Water
2 tbsp (30 g) Bread flour
Dough
1 batch Tangzhong prepared above
½ cup (120 ml) Milk
0.75 oz (21 g) Fresh yeast or 2 ¼ tsp instant yeast
2 tbsp Sugar
1 tbsp Milk powder
1 Egg large
¼ cup (60 g) Butter  (4 tbsp)unsalted, room temperature
3 cups (375 g) Bread flour
1 tsp Salt
½ cup (60 g) Flour for kneading,
Plus
1 Egg for egg wash
2 tbsp Water for egg wash
2 tbsp Sesame seeds or poppy seeds (optional)
Instructions
Prepare Tangzhong
In a saucepan , combine water and flour with a whisk  until no lumps.
Add the milk and combine well again.
Place the saucepan over medium heat and cook this mixture for 2 to 3
minutes. Keep stirring constantly to prevent lumps.
At first, the mixture will take a while to thicken, but then it does get
thicker quickly. So, keep a close eye and take it off just when it reaches
almost paste consistency similar to a pudding. (see video)
Take it off the heat and transfer into a bowl  or plate (this will prevent it
from cooking further).
Cover and let cool completely. Make sure the plastic touches the surface
of the tangzhong to prevent a skin.
Dough
Add salt to the flour. Combine well and set aside.
In a bowl of an electric mixer  - add the warm milk (no warmer than 110 F)
and the yeast. Combine well with a whisk.
Then, add the sugar, milk powder, egg and cooled tangzhong.
Add the flour and turn the mixer on medium-high speed.
Once all the flour has been incorporated - knead for 3 minutes on
medium speed.
Then, gradually add the butter one tablespoon at a time.
Once all the butter has been incorporated - knead for 3 minutes more.
The dough should now be smooth and shiny, but still fairly soft and
sticky.
Transfer the dough to a floured surface. Make a ball.
Place the dough in an oiled bowl .
Cover with a clean kitchen cloth  or plastic wrap .
Let rise in a warm place for 60 to 90 minutes until double in volume (this
dough can be kept in the fridge overnight for up to 12 hours).
Shape the buns
Once the dough has doubled, transfer the dough to a lightly dusted
surface.
Punch the dough - remove all the air.
Roll the dough into a cylinder and divide the dough into portions.
You can make 8 buns x 100 grams each or 12 smaller buns x 60 grams
each (similar to dinner rolls) (see video).
Shape each portion into a tight ball . To do this correctly, roll into a ball
tucking all the seams under tightly. Then, roll the ball on an unfloured
surface. The unfloured surface creates the tension we need in the dough
(but, do not over roll these or you will rupture the top smooth skin).
Proof and bake
Place the buns on a baking tray   leaving enough room to rise and spread.
Once you place the ball on the baking tray - flatten it with your fingers
(this will give us that bun not ball shape as it proofs and bakes).
Cover and let proof for 45 minutes to an hour until almost double in size.
Preheat the oven at 180 C / 356 F.
Egg wash - beat an egg with 2 tbsp water. Then brush the buns with the
egg wash.
Sprinkle with sesame seeds or poppy seeds (optional).
Bake in the preheated oven for 20 to 25 minutes.
If the tops are getting too dark, tent them with an aluminum foil.
As soon as the buns are out of the oven, cover them with a clean kitchen
cloth . This will ensure they stay soft (see video).
Let the bread cool for at least 15 minutes before you split these for your
burgers.
Enjoy!
Recipe Notes
 
Tips for making this Japanese Milk Bread
(Hokkaido milk bread) 
Cook the tangzhong on medium to low speed so the flour has a chance
to absorb the liquid - if you cook on high heat the liquid will evaporate. 
Also, you need to stir the tangzhong continuously but not vigorously.
Why? we want to avoid gluten formation. 
The tangzhong must be a paste consistency and it gets thicker as it cools
so remove it earlier rather than later. If it gets too thick and lumpy it will
be difficult to incorporate in the dough. 
Cool the tangzhong to room temperature before you add it to the dough.
But do not place it in the fridge to avoid lumps. 
Add salt to the flour, not the yeast mixture. Salt can kill the yeast. 
Knead the dough for the time mentioned in the recipe. Using a timer
works great to under or over-knead the dough. 
Bread flour works best for this bead making it soft and chewy. Having
said that, I have used all-purpose flour and it works just as well.
 
Overnight Buns  - The dough can be prepared a day in advance. Proof
them for an hour on the counter then punch down and let the dough rest
in the fridge overnight. Overnight proofing is a great way to add flavor to
the bagels. The next day, let the dough come to room temperature before
you shape and bake them. 
Storing Burger Buns  - Burger bun do freeze beautifully. Cool the baked
buns then place them in a freezer-safe storage bag. These can be frozen
for up to a month. 
Kneading the dough  - If possible use an electric mixer because the dough
is soft and sticky. 
Bread machine  - buns can be easily made in a bread machine. Pour all
ingredients in the pan set to dough or manual. Start and let the dough
run its cycle for about 9 to 10 minutes - continue with the recipe as
shown above. 
HOMEMADE SOFT WHOLE WHEAT BURGER
BUNS - HAMBURGER BUNS
Ingredients
1 ½ cup (1.50 cups) Warm milk about 41 C or 105 F
1 Egg large 
4 tbsp Melted butter (½ stick)
2 tbsp Sugar
2 ¼ tsp (9 g) Instant dry yeast  (1 envelop)
1 ½ tsp Salt
2 ¾ cup (330 g) Whole wheat flour
1 ½ cup (190 g) All-purpose flour
Plus
½ cup (60 g) All-purpose flour  for kneading
1 Egg wash beaten egg with 2 tbsp water
2 tbsp Sesame seeds or poppy seeds
Instructions
Prepare dough with a mixer
Using a mixer bowl with dough attachment.
 Add the warm milk, sugar, yeast, egg, melted butter - stir well and set
aside until foamy.
 Then, add both flours and salt in the mixer bowl (not the additional flour).
Knead, starting on low for two minutes until all the dry flour is absorbed.
Scrape the sides of the bowl. The dough will be soft and wet and that's
OK. 
Knead for about 3 more minutes on medium adding only enough flour
help with kneading. 
You want the dough to be really really soft, a little sticky is fine too! But it
has to be elastic! 
Prepare dough by hand
In a bowl - add the warm milk, sugar, yeast, egg, melted butter - stir well
and set aside until foamy.
Place flour and salt in the mixer bowl (not the additional flour).
Add in the yeast mixture.
Do not add too much flour.
Use a bench scraper or spoon to help remove the dough onto a lightly
floured surface.
Knead for about 5 to 7 minutes. without adding much flour. Use light
pressure and knead with the heels of your hand.
Finger test
Now, for my usual finger test. By now, you probably don't need me to
show you this (see progress pictures in a previous blog post).
Dig two fingers in - Pick your fingers -- the dough spring back. You
should barely see your finger marks on the dough.
The dough will still be a bit sticky. This is how it should be - soft, very
elastic, still a little sticky.
Prove - first time
Place in an oiled bowl to rise for about an hour or more until double in
volume.
Once double in volume, punch down.
Divide and form buns
Divide the dough into 10 to 12 depending on how big you want the
burgers.
Let rest for 10 minutes. This will help with forming the buns.
Form the buns exactly the same way I showed you in my post for dinner
rolls.
Prove again before baking
Cover with cling / plastic wrap and let rise in a warm place for about 45
mins to an hour.
Once double in volume, apply egg wash and sprinkle sesame seeds.
Baking the buns
Bake in a preheated oven at 190 C / 370 F for between 15 to 20 mins
(depending on size and oven) or until golden brown.
Important - as soon as you take the burgers out of the oven - cover them
with a clean kitchen cloth so the burgers will retain the steam and stay
soft.
Let rest for 15 mins before you remove the kitchen cloth or serve.