POG Hawaiian Rolls

What are POG Hawaiian Rolls?

Who doesn’t like a great dinner roll?  Who doesn’t like POG? You know the pineapple, orange and guava juice, famous in Hawaii! Why not take POG and a Hawaiian style bread roll, put them together and make a total twist to the store bought classic and create something totally new. These POG Hawaiian Rolls, play off the classic King Hawaiian Roll, but with extra thought on the final flavor and texture.  While still slightly sweet and having the same tender tear, these rolls have the extra flavorings by baking with beer. Using Ninkasi Brewing Co. Dawn of the Red, this brew brings flavors of guava, ginger and tropical fruit. This recipe is another wonderful example of why to cook with beer.

To fully capture the flavors of the Hawaiian Islands, these  a touch of coconut, POG Hawaiian Rolls get more of that unique flavor from coconut sugar and coconut oil. To change up my Guava Ginger India Red Ale Flavored Hawaiian Rolls recipe, I tweaked the flours to add not just flavor, but color in this recipe.  Thinking about Poi, the Hawaiian staple starch made from taro root, I wanted to add a slight bit of color to these Hawaiian Style Rolls. As this is a Beer Kitchen, I looked to barley instead of taro root. I’ve wanted to use Purple Barley for a long time in baking and this recipe is the perfect fit. Central Milling has a Organic Purple Barley Flour, made from 100% purple barley. It has a beautiful purple hue this unique flour. I also use their Organic Type 85 Malted in this recipe, as the malted wheat is again more fermented, before the yeast even have a chance to dig in and start eating the starch rich flours that become dough. Just as with making and brewing beer, using unique and artisanal ingredients in baking and bread making, adds flavor, texture and increases the nutritional elements of the final product. This is another reason to make homemade bread and in this case, rolls. Full control of the ingredients, what you use, what flavors you want to highlight or encourage, are possible. Store bought bread is full of fillers and stabilizers, that make the bread | rolls better for staying on the shelf, yet not as good for us.

I’ve also added Diastatic Malt Powder, which has active enzymes (mostly amylase) which helps the yeast break down the starches in the flours and convert them into a ferment-able food source, for the yeast to consume, resulting in a more tender bread and golden brown top.  This additive is popular in bagel dough’s and enhances these rolls final texture.

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Makes: 16 homemade POG Hawaiian Rolls

POG Hawaiian Rolls
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POG Hawaiian Rolls: While still slightly sweet and having the same tender tear, these rolls have the extra flavorings of POG (Pineapple | Orange | Guava) and a touch of coconut, from coconut sugar and coconut oil.
Servings Prep Time
16 rolls 30 minute
Cook Time Passive Time
25 minute 3 hour
Servings Prep Time
16 rolls 30 minute
Cook Time Passive Time
25 minute 3 hour
POG Hawaiian Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
POG Hawaiian Rolls: While still slightly sweet and having the same tender tear, these rolls have the extra flavorings of POG (Pineapple | Orange | Guava) and a touch of coconut, from coconut sugar and coconut oil.
Servings Prep Time
16 rolls 30 minute
Cook Time Passive Time
25 minute 3 hour
Servings Prep Time
16 rolls 30 minute
Cook Time Passive Time
25 minute 3 hour
Ingredients
POG Hawaiian Rolls Sponge Ingredients:
POG Hawaiian Rolls Dough Ingredients:
Servings: rolls
Units:
Instructions
POG Hawaiian Rolls Sponge Directions:
  • 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.
POG Hawaiian Rolls Dough Directions:
  • As the sponge is allowing the yeast to start eating the starches in the flour, add the guava nectar | juice to a small saucepan and place over medium heat. Reduce the juice until it measures 1/2 cup. Remove from the heat and allow to cool before adding to the bread recipe.
  • Add the Ninkasi Brewing Co. Dawn of the Red , cooled guava reduction, 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.
  • The rolls have risen and doubled in size, continue with the recipe.
  • In a small bowl, whisk together the egg and 2 tablespoons of Ninkasi Brewing Co. Dawn of the Red, 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 with Spam or Polynesian Style Stuffing with Linguica Sausagefor a Hawaiian Themed Thanksgiving Feast,
Recipe Notes

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