POG Hawaiian Rolls
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
16rolls 30minute
Cook Time Passive Time
25minute 3hour
Servings Prep Time
16rolls 30minute
Cook Time Passive Time
25minute 3hour
POG Hawaiian Rolls Sponge Ingredients:
POG Hawaiian Rolls Dough Ingredients:
POG Hawaiian Rolls Sponge Directions:
  1. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. After an hour and half, check the dough. If it has risen and doubled in volume, it is most likely ready.
  6. 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.
  7. 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.
  8. The rolls have risen and doubled in size, continue with the recipe.
  9. 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.
  10. 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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