Although it is a common belief that Hawaiian rolls have pineapple juice in them, they actually don't. The store brand doesn't have pineapple juice in the ingredient list. Hawaiian rolls are actually a Portuguese bun. No matter where they originate, they are delightful!
Warning! High sugar doughs take much longer to rise.
Ingredients
Please read instructions before placing in the pan. The order is UNUSUAL.
1/2 cup white sugar 100g
1/2 tsp salt 3g
1/2 cup milk, warmed 123g
4 tbsp butter, melted 56g
2 tbsp water, warm 30ml
1 cup bread flour 125g
2 eggs, warmed (shell in warm water)
2 cups bread flour 250g
2-4 tbsp flour may be needed
2 1/2 tsp instant yeast 8g
1-2 tbsp butter for the crust (optional) 30ml
Instructions
Place sugar and salt in pan. Now add the warmed milk, butter, and water. Stir to help dissolve.
Add 1 cup flour and yeast. Use the dough setting on your bread machine and start the machine. The mixture will look like cake batter. Let stir for a minute or so. Then add 2 eggs one at a time and blend in.
Now add the remaining 2 cups of flour. Watch the dough ball form. You may need to add 1-3 tbsp of flour. Let it continue kneading. It will rise in the bread machine pan. This doesn't happen quickly. I cannot emphasize this enough.
If your bread machine doesn't have a keep warm after kneading setting some people boil 2 cups of water in a microwave and place the dough inside. This is an ideal way to have a "mini proof box" without drafts. This rise may take 3-4 hours. It will be very puffy and light. Please keep it covered and away from drafts. Do that poke test. (Below)
The second rise after shaping will be shorter but likely will take a good 45-60 minutes. Remember sugar doughs take much longer.
Susie's tips and tricks
You may double this recipe if desired.
Has the dough risen enough? The poke test.
The poke test is a good way to know when your bread is fully proofed in bulk dough and once you’ve shaped it, ready for the oven.
Gently press your finger about ½ in. (1 cm) into the dough. If the dough is ready to bake, it will spring back slowly but retain a small indentation where you poked it.
If no indentation forms, the dough is not ready; leave it to proof a little longer. If the indentation doesn’t spring back at all, it’s too late—the dough is over-proofed. (When bulk rise. You can gently punch it down again.) If it's rolls? Oops. No worries. Just keep an eye on it next time.
Use the poke test for dough and for buns. Just poke a tiny spot.
Preheat oven to 350F /177C. Bake on the middle rack for 18-23 minutes. If your bread crust is very dark. Cover with aluminum foil and continue baking.
Let sit for 5 minutes then tip out and set on rack to cool. Interestingly, bread isn't fully cooked until the interior temperature reaches 98F /38C. I ate one right away! Haha.
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