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The other night, I made a Hawaiian pizza for dinner using dough and sauce from scratch, Canadian bacon, and canned pineapple slices. We didn’t use the entire can, and I didn’t want to waste the juice so I decided to use it in a recipe I had saved on Pinterest a while back for Hawaiian Sweet Rolls from Yammie’s Noshery.
Yammie’s Noshery has some great recipes, especially for tasty looking bread; see Peeta’s Stuffed Cheese Buns. However, I sometimes find that I’m not getting consistent results and have to modify the recipes by either reducing the yeast or adding more flour.
This time, I followed the recipe exactly (using bread flour, not all-purpose flour), except I used pineapple juice from a can of crushed pineapple, and crushed up a slice or two and mixed it in. Other than that, I followed the recipe exactly, using only extra flour when kneading and forming the rolls of bread. During the first mix, the consistency was “sticky, but not gooey” just as indicated in the recipe. I punched down the dough, and thought it was fine, until I started to separate the dough into twelve equal pieces.
I had a difficult time forming the balls because the dough began to stick to my fingers and the surface, both of which I dusted in flour. I ended up kneading a little more flour in to make the dough workable, but still had a hard time forming evenly shaped balls. I didn’t want to add too MUCH extra flour since the recipe already calls for four cups, which I thought was a lot! I had been looking over some pan de sal and pan de leche Filipino recipes, and they usually only call for three cups when making about twelve rolls.
I finally managed to form twelve rolls and spaced them evenly, covered them, and let them rise. They more than doubled in size when I checked on them after an hour! And they continued to grow even more during the baking. When I pulled the bread out of the oven, I was afraid I had ended up baking one big tray of bread!
Luckily, I was able to still pull apart the bread, but not without guidance of a butter knife. The rolls are soft and airy, yet dense at the same time. They don’t feel heavy while holding them, but once you start to eat them, you realize that one roll alone is extremely filling.
In the end, a tasty recipe, although I’m not sure I will make these on a regular basis. If you’d like to try it yourself, you can find the recipe here at Yammie’s Noshery.
