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“Hawaiian Sweet Rolls”

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There’s a roll out there called Hawaiian Sweet Rolls that people eat by the bag full. They’re incredibly addicting! Seriously it’s another one of those things where you can’t eat just one…no matter how hard you try. They’re light and airy, slightly chewy, sweet and just taste like everything you want in a roll for a side, a sandwich or just for a snack…or a meal…

The best part of this recipe is that it’s very limited in ingredients, but very big on flavor.

Ingredients

Ingredients:

250 g Whole Milk

125 g Butter

100 g Brown Sugar

70 g eggs (whipped)

7 g Yeast

450 g Bread Flour

20 g Diastatic Malt Powder

8 g Salt

4 Drops Orange Essential Oil

2 Drops Lemon Essential Oil

Heat the milk, butter, and brown sugar to 110F.

Heat the milk, butter, and brown sugar to 110F.

Heat the milk, butter, and brown sugar to 110F.

Heat the milk, butter, and brown sugar to 110F.

Pour int a mixing bowl and add the egg and yeast. Mix with the paddle until incorporated.

Pour int a mixing bowl and add the egg and yeast. Mix with the paddle until incorporated.

Pour int a mixing bowl and add the egg and yeast. Mix with the paddle until incorporated.

Pour int a mixing bowl and add the egg and yeast. Mix with the paddle until incorporated.

Whisk together your dry ingredients and add it a little at a time until completely incorporated.

Whisk together your dry ingredients and add it a little at a time until completely incorporated.

Whisk together your dry ingredients and add it a little at a time until completely incorporated.

Whisk together your dry ingredients and add it a little at a time until completely incorporated.

Whisk together your dry ingredients and add it a little at a time until completely incorporated.

Whisk together your dry ingredients and add it a little at a time until completely incorporated.

Add your essential oils.

Add your essential oils.

Add your essential oils.

Change to a dough hook and mix for 20 minutes on medium high speed to develop the gluten. You want the dough to be pulling away from the sides of the bowl.

Change to a dough hook and mix for 20 minutes on medium high speed to develop the gluten. You want the dough to be pulling away from the sides of the bowl.

Cover and chill for an hour.

Turn out onto your work surface. Cut into 60 g portions and roll into balls. Place them into a lightly greased dutch oven. Place the lid on, and move them to a warm place to proof.

Turn out onto your work surface. Cut into 60 g portions and roll into balls. Place them into a lightly greased dutch oven. Place the lid on, and move them to a warm place to proof.

Turn out onto your work surface. Cut into 60 g portions and roll into balls. Place them into a lightly greased dutch oven. Place the lid on, and move them to a warm place to proof.

Turn out onto your work surface. Cut into 60 g portions and roll into balls. Place them into a lightly greased dutch oven. Place the lid on, and move them to a warm place to proof.

Turn out onto your work surface. Cut into 60 g portions and roll into balls. Place them into a lightly greased dutch oven. Place the lid on, and move them to a warm place to proof.

Turn out onto your work surface. Cut into 60 g portions and roll into balls. Place them into a lightly greased dutch oven. Place the lid on, and move them to a warm place to proof.

While you're waiting for your rolls to proof, whis together 45g milk, 45g egg and 25g honey. This will be your egg wash.

While you’re waiting for your rolls to proof, whisk together 45g milk, 45g egg and 25g honey. This will be your egg wash.

Once your rolls have doubled in size, GENTLY brush your egg wash over the tops of each rolls.

Once your rolls have doubled in size, GENTLY brush your egg wash over the tops of each rolls.

Once your rolls have doubled in size, GENTLY brush your egg wash over the tops of each rolls.

Bake at 350F for 25 minutes. Remove the lid and bake for another 15 minutes, or until the tops are deep golden brown.

Allow to rest for 20 minutes after removing from the oven to allow the gluten to set.

Allow to rest for 20 minutes after removing from the oven to allow the gluten to set.

Light, springy, soft and sweet with a hint of citrus. I'm telling you...it's impossible to eat just one!

Light, springy, soft and sweet with a hint of citrus. I'm telling you...it's impossible to eat just one!

Tools used in this post:

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

Le Creuset Enameled Cast-Iron dutch Oven

Diastatic Malt Powder

       

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