Eggless Hawaiian Sweet Rolls Recipe

Eggless Hawaiian Sweet Rolls Inspiration

When this month’s host at Bread Bakers, Renu announced the theme, I was really interested because she wanted us to bake breads with fresh fruits. She also mentioned that freshly squeezed juices also are permitted. I went in search for a fruit based rolls. Most of the breads are quick breads which used fresh fruits in them. As for yeasted breads, most of the fruits I saw are not available here in Madurai.

So I was brain storming when I saw these Hawaiian sweet rolls at KAF website. The dough is made with pineapple juice, but I had some delicious oranges in the pantry. I went and read the comments in the site and found that fresh juices won’t give the same result and the recipe was flop if used fresh juice. And for that the chef answered that the enzymes in the fresh juice kills the yeast so the rolls won’t rise. But he also gave a solution. By heating the fresh juice and then allowing to cool , we can get rid of the enzymes that react with yeast.

Eggless Hawaiian Sweet Rolls with Orange Juice

So I decided to use fresh orange juice instead of pineapple juice and followed their technique. I was skeptical that the rolls won’t rise and it was going to be a great failure. But to my surprise, the rolls turned out amazing with mild orange flavour. I have changed the recipe so much to make it eggless and still I got some tender rolls and Sruti was so happy. When I was making these rolls, I had so many dishes going on side by side for December BM and Bake-a-thon.

I made the dough nearly during evening. I didn’t want to bake them immediately because there won’t be enough light for decent snaps. So after kneading the dough, I placed the dough in the fridge overnight for a slow first rise. The next day, I took the dough and let it come to room temperature before shaping the rolls. The slow rise gave the rolls so much flavour and they turned out fantastic. Check out my Japanese bread roll recipe if you don’t have orange juice with you.

Makes 6 Rolls

Ingredients:

For The Sponge:

All Purpose Flour / Maida – 1/4 cup

Fresh Orange Juice – 1/3 cup

Instant Yeast – 1 1/2 tsp

For The Dough:

Brown Sugar – 3 tbs

Ghee – 2 tbs

Yogurt – 1/4 cup

Vanilla – 1 tsp

All Purpose Flour / Maida – 1 1/4 cups

Potato Flour – 1 tbs

Salt – 3/4 tsp

Procedure:

Squeeze orange juice and heat it until very hot. Do not boil.

Set it aside until it becomes lukewarm.

Mix it with instant yeast and 1/4 cup of flour.

Cover and set aside for 15 minutes.

The starter will be bubbly.

Now add ghee, brown sugar, vanilla and yogurt and mix well.

Add in flour, salt and potato flour.

Mix to form a very soft dough.

Cover and set it aside for 10 minutes.

Knead the rested dough for 2-3 minutes until soft, smooth and elastic.

Place in an oiled bowl, cover and prove it until double in volume. It may take one to two hours depending upon the temperature.

Now preheat oven to 200°C.

Take the doubled dough to counter and knead it briefly.

Divide it into 6 equal portions.

Roll each into a tight ball.

Grease a 5″ square tin and place the shaped balls leaving even space between them.

Cover and set aside for 15 minutes.

Brush the top of the rolls with milk and bake them for 15 minutes or until the top is golden.

Remove from oven and let it cool in the pan for 10 minutes.

Remove the rolls from the pan and allow them to cool completely on wire rack.

Serve them toasted.

Eggless Hawaiian Sweet Rolls Recipe

Print Recipe Pin Recipe

Course Breads, Main Dish

Cuisine International

Servings 6 Rolls

Ingredients

  

• For The Sponge:
• All Purpose Flour / Maida - 1/4 cup
• Fresh Orange Juice - 1/3 cup
• Instant Yeast - 1 1/2 tsp
• For The Dough:
• Brown Sugar - 3 tbs
• Ghee - 2 tbs
• Yogurt - 1/4 cup
• Vanilla- 1 tsp
• All Purpose Flour / Maida - 1 1/4 cups
• Potato Flour - 1 tbs
• Salt - 3/4 tsp

Instructions

 

• Squeeze orange juice and heat it until very hot. Do not boil.
• Set it aside until it becomes lukewarm.
• Mix it with instant yeast and 1/4 cup of flour.
• Cover and set aside for 15 minutes.
• The starter will be bubbly.
• Now add ghee, brown sugar, vanilla and yogurt and mix well.
• Add in flour, salt and potato flour.
• Mix to form a very soft dough.
• Cover and set it aside for 10 minutes.
• Knead the rested dough for 2-3 minutes until soft, smooth and elastic.
• Place in an oiled bowl, cover and prove it until double in volume. It may take one to two hours depending upon the temperature.
• Now preheat oven to 200°C.
• Take the doubled dough to counter and knead it briefly.
• Divide it into 6 equal portions.
• Roll each into a tight ball.
• Grease a 5" square tin and place the shaped balls leaving even space between them.
• Cover and set aside for 15 minutes.
• Brush the top of the rolls with milk and bake them for 15 minutes or until the top is golden.
• Remove from oven and let it cool in the pan for 10 minutes.
• Remove the rolls from the pan and allow them to cool completely on wire rack.
• Serve them toasted.

Keyword eggless hawaiian sweet rolls