When their chance came, they were ready to roll.
Yes, King’s Hawaiian Rolls actually did come from Hawaii. These famous buns became an empire via a small bakery on the Big Island in the 1950’s, opened by the Hawaiian-born son of Japanese immigrants. You can find them in pretty much any US supermarket these days, rollin’ in the roll money. They say that their key ingredient is the “aloha spirit” or whatever, but the truth is that a bunch of sugary butter does most of the work. And there isn’t much work to do, because these soft, buttery-sweet rolls are so easy to make.
What sets this recipe apart from most roll or bread recipes is the use of pineapple juice. Flavor is not what’s important here, because you can barely taste the juice. It’s the enzyme called bromelain that is instrumental in defining the structure of this bread. Bromelain is known for tenderizing meat, so think of it in the same way for bread and how it conditions the dough to be soft and pillow-like. As with all yeast doughs, be patient. The amount of sugar in this dough means that the proofing process may take a little longer than usual, but it is worth the wait. Much like a fine brioche, these rolls are fantastic for hearty breakfast sandwiches and burgers, or simply toasted with paté or foie gras on top. Let the good times roll.
|Whole Milk (40-46C) (105-115F)|
|Active Dry Yeast|
|Pineapple Juice (canned)|
© 2020 Jason Licker. All rights reserved.