Hawaiian Style Rolls
Who doesn’t like a great dinner roll? These Hawaiian style rolls, play off the classic King style roll, but with extra thought on the final flavor. While still slightly sweet and having the same tender tear, these rolls have the extra flavorings of banana and clove from a Hefeweizen style wheat beer and a touch of coconut, from coconut sugar and coconut oil. I’ve also added diastatic barley malt, which has active enzymes (mostly amylase) which helps the yeast break down the starches in the flours and convert them into fermentable sugars, to make a more tender and golden brown bread. This additive is popular in bagel doughs and enhances these rolls final texture.
Makes: 16 dinner rolls
Other recipes to make a Hawaiian Themed Thanksgiving Feast:
- Dawn of the Red Polynesian Inspired Beer Brined Turkey
- Roasted Pineapple Sauce
- Guava ginger India Red Ale Flavored Hawaiian Rolls
- Polynesian Style Stuffing with Portuguese Linguiça Sausage
- Polynesian Style Stuffing with Spam
- Chinese Style Sausage and Shrimp Rice
- Classic Poke
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2016 | Issue #118
| Servings | Prep Time |
| 16 rolls | 30 minute |
| Cook Time | Passive Time |
| 25 minute | 3 hour |
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While still slightly sweet and having the same tender tear, these rolls have the extra flavorings of banana and clove from Hefeweizen style wheat beer and a touch of coconut, from coconut sugar and coconut oil.
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- 1/4 cup flour, bread
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1 tablespoon
flour, diastatic barley flour, such as Diastatic Malt Powder by King Arthur Flour
- 1 tablespoon yeast, active dry, not instant
- 1/4 cup water between 80 - 90°F | 27 - 32°C
- 1/2 cup beer, such as a Hefeweizen style, with yeast, at room temperature
- 1/2 cup juice, pineapple, canned, see below about using fresh juice.
- 6 tablespoon oil, coconut, extra virgin, melted and cooled slightly
- 2 each eggs, extra large at room temperture
- 1/4 cup sugar, coconut, Blonde
- 1 teaspoon salt, kosher
- 1/2 cup flour, barley
- 3 1/2 cup flour, bread
- 1 recipe Egg Wash recipe here
- In the bowl of an electric mixer, add the bread flour, diastatic barley malt flour*, yeast and water. Using the paddle attachment, mix until a wet dough forms. Turn the mixer off, letting the sponge sit for 15 minutes, re-hydrating the flour | yeast and activating the yeast.
- Add the Hefeweizen (rousing any yeast from the bottom of the bottle first), pineapple juice, melted coconut oil, eggs, coconut sugar and salt to the mixing bowl. Turn the mixer on low, incorporating the sponge into the liquid ingredients, mixing for 1 – 2 minutes. Turn off the mixer and add the flours, then set the speed to low, letting the flour mix to form a dough. Once the dough is formed, the dough might be a touch sticky.
- Remove the paddle and replace it with a dough hook. Set the mixer to a medium speed, to knead the dough, for 5 minutes. The dough will go from being sticky to a smooth, elastic texture, with nothing sticking to the sides of the bowl.
- Transfer the dough to a clean work bowl that has been lightly brushed with oil, to prevent sticking. Cover with a clean dish towel that has been moistened with hot water and place the bowl in an 80 - 90°F | 27 - 32°C area, to rise.
- After an hour and half, check the dough. If it has risen and doubled in volume, it is most likely ready.
- Touch the dough, and if it springs back it needs more time, maybe 15 – 30 minutes. If the dough leaves a finger print, then it is ready to be formed into individual rolls.
- On a clean work surface, roll out the dough and divide it into 16 equal size | weight balls. Using either a 9”x13” pan or a 12” cast iron skillet, lightly greased with oil. Arrange the dough balls in a even pattern, so they are not touching but have equal spacing. Cover the pan | skillet with plastic wrap for another 60 minutes, until they have grown, expanded and joined together. Preheat the oven to 350°F | 177°C.
- In a small bowl, whisk together the egg and 2 tablespoons of Hefeweizen, to make an egg wash. Remove the plastic wrap from the pan, brushing the egg wash over each roll. Bake the rolls for 20 – 25 minutes; creating a golden brown top and the internal temperature of the rolls are 190 - 195°F | 88 - 90°C. Remove from the oven and let cool slightly before consuming.
- If you want to serve them as dinner rolls, to accompany the feast, serve warm. You can use this recipe to make a Polynesian Style Stuffing for a Hawaiian Themed Thanksgiving,
Using Fresh Pineapple Juice:
As fresh pressed pineapple juice would be the prefered juice to make these rolls or other baked goods, the active enzyme in just pressed pineapple juice will damage the gluten. These enzymes will break down the gluten strands, causing your rolls to be flat and not have that desirable chew. You can use fresh pressed pineapple juice, just warm the juice in a pot, until it reaches 200°F | 93°C, deactivating the enzyme, making it safe to use for this and other recipes that call for fresh pineapple juice.
Other Recipes that use this recipe:
The second barley flour in the recipe doesn’t specify if it is diastatic or not. Is it the same flour as used previously?