Hawiian Sweet Bread! These mouthwatering and heavenly sweet buns are my family’s favorite. Every time we do groceries I don’t know how they jump into the cart. So I have been looking for a good copycat recipe for a while and not one has convince me until King Arthur Flour Blog posted this one. And let me tell you, these buns are really good!!
I have to thank Robert R. Taira for creating this amazing buns. A Hawaiian-born son of Japanese immigrants, he opened his first bakeshop, Robert’s Bakery, after graduating top of his baking class on 1950. I think that Robert never though that his sweet bread will be in almost every American table. His business grew exponentially since 1950. This is what I call a real American dream come true, and a great recipe! So be my guest and lets try this sweet pinch of sugar!
For the Sponge
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast; King Arthur recommend SAF Gold instant yeast because it react better with sweet breads, but you can use regular, it’ll only will take more time to rise.
- 2 tablespoons water
For the Dough
- 1/2 cup pineapple juice
- 1/4 cup (4 tablespoons) softened, unsalted butter
- 1/3 cup brown sugar
- 2 large eggs plus 1 egg yolk, white reserved
- 1 teaspoon vanilla extract
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons potato flour (this is a key ingredient, it serves as a sort of preservative, it will retain moisture and buns will last more)
- 1 1/4 teaspoons salt
- In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
- Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.
- Whisk together the flour, potato flour, and salt before adding it to the liquid ingredients.
- Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed.
*Note: If you find the dough isn’t coming together, add a tablespoon or two of flour.
- Lightly grease the mixing bowl or a large measuring cup (8-cup); round the dough into a ball, and place it in the bowl or measuring cup. (I use coconut oil)
- Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you’re using a bread machine and the dough hasn’t doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.
- Lightly grease a 9″ x 13″ pan. Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.
- Let the dough rise in the pan for 1 hour, until it’s nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.
- Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.
- Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
- Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack. Serve warm with cup of coffee! Enjoy!
Original recipe, http://www.kingarthurflour.com/blog/2015/04/24/hawaiian-buns/
Hawiian Bread official site, http://www.kingshawaiian.com/about-us/