These lush Hawaiian buns are so delicious that impossible to stop when you eat them. They are soft and have a little sweet taste thanks to brown sugar and pineapple juice, mixed in the dough. You won’t feel the strong taste of pineapple, but will again and again reach for another bun. Yeast the dough is kneaded on potato and wheat flour, due presence of sugar, the dough may rise longer usual, so you have to be patient. And so that it is not sticky to the hands when kneading, you can lightly grease them with vegetable oil. Serve ready-made buns instead of bread for any dishes or use them in cooking burgers. The nutritional value of one servings: (total 16 rolls) Calories 149, total fat 4 g, saturated fats, proteins 4 g, carbohydrates 24 g, fiber g, cholesterol mg., натрий мг., сахар г. 
Time: 4hour. 15 minutes. Difficulty: easy Amount: 16 rolls In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Opara
- 1/4 Art. premium flour
- 1 tbsp. l fast yeast
- 2 tbsp. l water
Dough
- 0.5 tbsp. canned pineapple juice
- 1/4 Art. softened butter
- 1/3 Art. brown sugar
- 2 large eggs + 1 yolk, set aside protein
- 1 tsp vanilla extract
- 2 and 3/4 Art. flour
- 2 tbsp. l potato flour
- 1 and 1/4 tsp salt
Recipes with similar ingredients: yeast dough, higher flour varieties, Pineapple juice, brown sugar, eggs, Hawaiian buns
Recipe preparation:
- Opara: in a bowl of a stationary mixer or a bread machine mix all the dough ingredients. Leave on for 15 minutes.
- Add pineapple juice, butter, brown sugar, eggs, yolk and vanilla, mix.
- Mix the remaining wheat flour, potato flour separately and salt and add to the liquid mixture.
- Mix and knead the dough until it becomes dense and smooth; it will be very sticky at first. If you use a mixer, knead with a spatula nozzle for about 3 minutes at a moderately high speed; then Scrape off all the dough in the center of the bowl and change the nozzle to the hook for test.
- Continue kneading at medium speed for another 5 minutes. The dough can make a very soft ball, but probably it’s all still stick to the bottom of the bowl. If you use a bread machine, just let her go through the whole cycle. If suddenly your dough isn’t going to the ball, add 1-2 tbsp. l flour.
- Lubricate a large bowl (8 tbsp.) With a thin layer vegetable oil; form a ball from the dough and put it in a bowl. Cover and let rise for about 1.5-2 hours. If a you use a bread machine, and the dough has not doubled in volume by end of the cycle, just let it rest in the bread machine for another 30-60 минут.ПримечаниеЕсли тесто плохоrises, perhaps sugar has absorbed all the liquid intended for yeast, and they stayed dry. And you will need to extend the time it takes for the yeast to ferment so as not to damage the gluten, microwave the pineapple juice to 90 ° C so that neutralize enzymes. Then cool to an acceptable temperature.
- Lubricate the mold with a size of 22×32 cm.
- Gently knead the dough. Divide it into 16 equal parts, dividing in half, then again in half, etc. Form from each piece is an even ball. Put the buns in the mold.
- Gently cover the dough with lightly oiled polyethylene film. Leave to rise in shape for 1 hour until buns become chubby. Near the end of the proofing, preheat the oven to 175 ° C.
- Beat laid egg white with 1 tbsp. l cold water and grease the surface of the buns to make them shiny crust.
- Bake rolls for 20-25 minutes or until their inner the temperature will not reach 88 ° C on a digital thermometer. Get out buns from the oven and after a few minutes put them on the wire rack, so that they cool.
- Serve warm for hamburgers or for breakfast with butter and jam. Wrap the remaining buns well and store at room temperature for several days; for longer storage can be frozen.
