Using the ingredient list of the original rolls would have been a total joke, since there is over 30 of them - and 10 of them are chemicals. I saw a few versions of recipes out on the Web, many of them using pineapple juice, but it was the fact that the recipe from Yammie's Noshery used crushed pineapple that made me pick it as a base. I knew that the pineapple itself would add a ton of moisture and tenderizing power to the dough, as well as being tangy enough to cut the richness of the dough down a bit.
With the basic recipe (which is essentially brioche!) as the blueprint, I modified it to make it partially with whole wheat flour as well as adding some extra tropical flavour with coconut "milk alternative" and coconut butter. I know that sugar helps yeast do it's job (though granted you can make perfectly serviceable bread without it), but I couldn't bring myself to add a full half cup to the dough. Instead, I used half coconut sugar, and made up the difference with a new product sent to me for review - Pure Via Turbinado and Stevia Blend (see my initial review below). The resulting rolls were nicely sweet, light and fluffy, tender and moist - exactly as Yammie's description entailed - and I can definitely see why they're popular for the sandwich crowd!
The recipe makes 12 big rolls, which would suit a small BBQ at my place or a typical family picnic. However, it's easy enough to double, and the baked buns freeze extremely well - slice them before storing in zip-top freezer bags and you're all set for the next sandwich night! The Bread Baking Day theme for #59 is "bread for company", and I think these would fit ninivepisces' theme very well!These are also being shared with Susan's YeastSpotting event.
Hawaiian Sweet Rolls
Makes 12 large buns
2 cups bread flour
2 cups whole wheat bread flour
1 tsp salt
1 tbsp instant yeast
¼ cup coconut sugar
12 packets PureVia Turbinado and Stevia Blend (or ¼ cup white sugar)
¼ cup canola oil
¼ cup coconut butter, melted
1/3 cup milk (I used a coconut milk alternative)
2 large eggs, lightly beaten
⅔ cup undrained crushed pineapple
Milk, for brushing the tops
- Combine the flours, salt, yeast, sugar and stevia blend in a stand mixer with a dough hook.
- Add the oil, coconut butter, milk, eggs and pineapple.
- Knead for 12 minutes.
- Cover and let rest 45 minutes.
- Punch the dough down and divide into twelve equal balls (mine were about 4 oz each).
- Place in a parchment lined 9x13” inch pan with well greased sides, cover and let rest 1 hour.
- Preheat oven to 350ºF.
- Brush the tops of the risen rolls with milk.
- Bake for about 25 minutes or until the tops are nicely browned.
- Cool in the pan for 10 minutes, then turn out onto a wire rack.
- Eat within a day or so, or freeze in a plastic zip-top bag up to 2 weeks.
Total Fat: 9.9 g
Cholesterol: 31.0 mg
Sodium: 39.2 mg
Total Carbs: 41.2 g
Dietary Fiber: 3.1 g
Protein: 6.7 g
About the Pure Via Blend - I first tried the packets in my Sugar-Free "Apple Cider" (which effectively made it not sugar free, but whatever) and liked the sweet but not cloyingly sweet flavour it lent - unfortunately the larger sugar particles don't dissolve as well as the stevia, but using hot liquid definitely helps. I'd say that these packets are definitely the best way to step into using stevia as a sweetener - my mom tried it in her coffee and agreed (and she doesn't like plain stevia). I've been playing with it (and it's cup-for-cup granulated version) quite a bit and can't wait to share my results!
*Note: I was sent Pure Via's products for free to try and review. I am not being compensated and all opinions are my own honest conclusions.