Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
These Quick 60 Minute Hawaiian Rolls, made with fresh milled flour, pineapple juice, and vanilla, are soft, fluffy, and perfect for any meal. With minimal prep time and a quick rise, you can enjoy homemade Hawaiian rolls in no time.
Equipment
- 1 Mixer
Ingredients
With Sunflower lecithin
- 500 g Fresh Milled Hard White Wheat Flour 4 Cups
- 180 g Water ¾ cup
- 185 g Pineapple juice ¾ cup
- 85 g Honey or Sugar (1/4 cup)
- 36 g Oil 1&½ Tablespoons
- 10 g Salt 2 Teaspoons
- 20 g Instant yeast 2 Tablespoon
- 9 g Sunflower lecithin Optional
- ½ Teaspoon Vanilla extract
With Egg
- 500 g Fresh milled hard wheat flour 4 cups
- 185 g Pineapple juice ¾ cup
- 105 g Water ½ cup
- 10 g Salt 2 Teaspoons
- 20 g Instant yeast 2 Tablespoon
- 36 g Oil 1&½ Tablespoons
- 85 g Honey or Sugar (1/4 cup)
- 2 Eggs 100g
- 1/2 Tsp Vanilla Extract
Instructions
Step-by-Step Instructions for Making Quick 60 Minute Hawaiian Rolls with Fresh Milled Flour
- Before you start, make sure you have a warm place ready for your rolls to rise. This is key to making the process move quickly. Some examples of warm places include your oven with the light on, on top of a warm stove, or in a proofer. If time is not an issue, you can allow the rolls to rise at room temperature.
Mill the Grain:
- Begin by milling your grain for fresh flour. While the grain is milling, prepare your wet ingredients.
Prepare the Dough:
- In your mixer bowl, pour in the water, pineapple juice, oil, honey, vanilla and eggs (or lecithin if using). Add the freshly milled flour and instant yeast. Do not add the salt yet. Mix the ingredients in your mixer on low speed just until the flour is incorporated. This should take around 2-3 minutes if using a KitchenAid mixer. Let the dough rest, covered with a damp cloth, for 10 minutes.
Add Salt and Knead the Dough:
- After the 10-minute rest, add the salt to the dough. Knead for 10-20 minutes or until the dough reaches the windowpane stage. To check for windowpane, pinch a small portion of the dough and stretch it between your fingers. If you can stretch it enough to see light through it without tearing, your dough is properly kneaded. Note that the dough will be sticky, which is normal!
Shape the Rolls:
- Oil your hands and work surface to make handling the sticky dough easier. Remove the dough from the mixer and divide it into 16 equal portions. I do this by shaping the dough into one large ball. Then cut the ball in half. Then cut the halves in half. Now you have 4 portions. Shape these 4 portions into balls. Now cut each ball into 4 sections. This will give you 16 dough portions that are roughly equal. Roll each portion into a ball, making sure to create tension for a better rise. Place the shaped rolls in a greased 9x13 baking dish or 12 inch cast iron skillet.
Cover and Let Rise:
- Cover the rolls with a lid, damp cloth, plastic wrap, or foil to prevent the tops from drying out, which could hinder the rising process. Let the rolls rise in your pre-chosen warm place for 15-25 minutes, or until the rolls look puffy and don’t spring back easily when gently poked. You can also let the rolls rise on top of your oven while it preheats to 375°F.
Bake the Rolls:
- Once risen, bake the rolls at 375°F for 15-20 minutes, until the tops are golden and the internal temperature reaches 190-200°F.
Finish and Enjoy:
- After baking, brush the tops of the rolls with butter for extra softness and flavor. Serve warm and enjoy!
Tried this recipe?Let us know how it was!