Hawaiian Buns are a delicious treat: they are soft, and sweet, and perfect for both snacking on or serving with a warm meal. The most famous are, of course, the orange package of King’s Hawaiian buns found in your local supermarket. While the supermarket brand doesn’t contain pineapple or honey, those two ingredients were often used by Portuguese immigrants in Hawaii in the early 1900’s when refined sugar was scarce or too expensive to purchase. Our no-knead brioche and challah doughs already contained honey, so with just a little tweaking (and some pineapple juice and vanilla), we found ourselves with a great version of these famous buns, just in time for Thanksgiving dinner.
We have more Thanksgiving bun recipes on our site (Herb Crock Pot Dinner Rolls! Soft Pull Apart Buns!) and you can find links to them here. We also have a Thanksgiving round up post, complete with many of our sweet breads, plus a homemade-bread stuffing recipe, that you can check out here.
Fresh pineapple juice will not work here; the enzymes in fresh destroy the yeast. Some people heat the fresh juice with good results (this will kill the enzymes), but I’ve found canned to be the easiest (and cheapest) method. The pineapple juice can inhibit the yeast, so we use extra here to insure a good rise, and soft, tender buns. Having your eggs at room temperature will also help the dough rise quicker. The juice can also cause the melted butter to curdle when mixed, so I keep them separate until everything is mixed together. You can shape the buns the night before serving and let them do a slow rise overnight in the refrigerator.
1 cup [240 g] lukewarm water (100F or below)
1/2 cup [120 g] canned pineapple juice (fresh will not work here, see note above), room temperature
2 tablespoons yeast
1/4 cup [50 g] granulated sugar
1 cup [2 sticks | 226 g] unsalted butter, melted
1/2 cup [170 g] honey
1 tablespoon pure vanilla extract
5 eggs, room temperature, lightly beaten
1 tablespoon kosher salt
7 cups [990 g] all-purpose flour
In a liquid measuring cup, mix together the water, canned pineapple juice, yeast, and sugar.
Pour in the flour and begin to mix, slowly adding the water/pineapple mixture. Use a Danish dough whisk to combine all the ingredients together (this can also be done in a heavy-duty stand mixer fitted with a paddle). The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.
Cover (not airtight), allow to rest at room temperature for 2 hours, and then refrigerate.
The dough can be used as soon as it’s thoroughly chilled, at least 3 hours. Refrigerate the container and use over the next 3 days.
On baking day, cut off 1-pound (grapefruit-size) piece of dough and divide the dough into 8 pieces. Quickly shape the pieces into balls. Place the balls in a greased 8 x 8-inch baking dish, or an 8-inch cake pan. If you want more than 8 buns, as shown in the photos, double the quantity of dough used, or pull cut 2.5 ounce pieces to make the amount needed. If you want pull-apart buns, nestle the buns close together. Cover and allow to rest for 1 hour. Brush the tops with egg white (this will give them some shine).
Bake the buns at 350F for 16 minutes. Brush the tops of the buns with melted butter, then bake for 5 to 8 more minutes, until the tops are golden brown. Remove the pan from the oven, and brush the tops with more melted butter.
This week is Thanksgiving and we have to make the most of our oven space. Scheduling what will go in and out of the oven is just shy of a NASA level endeavor. By the time the pies come out, the Turkey must go in and then what to do about the rolls? There is an easy answer. What was originally a lark, bread in the slow-cooker has become my go-to holiday baking method. As you orchestrate the yams and dressing in the oven, your rolls can be baking on the counter. I made a savory herb dough for our Thanksgiving meal, but really you can bake just about any of our breads in this method.
‘Over the river and through the wood,
To grandfather’s house we go;
The horse knows the way
To carry the sleigh
Through the white and drifted snow.
Over the river and through the wood –
Now grandmother’s cap I spy!
Hurrah for the fun!
Is the pudding done?
Hurrah for the pumpkin-pie!’ (Thanksgiving Day, by Lydia Maria Child)
(Of course, at our house, we would be cheering for pumpkin brioche instead of pie.)
Over the years, we’ve done quite a few posts that are Thanksgiving related. Here’s a round up of all our recipes, and also some from around the web. If you bake anything this Thanksgiving from our site or from our books, take a photo and then tag it with #breadin5 so we can see what you’re making! Here’s one more, a recipe for home-made stuffing from your own bread (click to view)!(more…)
Some people shy away from yeast breads and rolls at busy holidays because they think the proofing step (the rest after the loaves or rolls are shaped) is too time-consuming, even with our stored dough. Here’s a great way to get around that–form rolls or loaves the night before, refrigerate overnight and they’re ready for the oven in the morning.(more…)
Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.
Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.
No matter how big your Thanksgiving feast is or how many people are gathered around your table, chances are there’s more leftovers than you know what to do with. Here is a way to use the extra turkey, stuffing, mashed potatoes, plus anything else that graced your holiday table and make it into something new. There’s an Italian Torta recipe in Artisan Pizza in Five, but why not swap out the layers for all those leftovers? It is tasty and gorgeous and goes together in a flash if you are cleaning out the fridge of all those half empty containers. (more…)
We’re spending Thanksgiving with friends this year, and our family is doing the stuffing and bread for a table for 25. Sounds like a job for a household where they bake bread twice a day anyway…
I’m making the stuffing from basic boules, ball-shaped breads as above. You can use any lean dough you like, including whole-grain doughfrom the new book. Tomorrow I’ll be using the Peasant Bread from my first book, which is basically the white-flour Master Recipe, swapping out 1 cup of whole-grain rye for 1 cup of all-purpose flour.
Breads for the table are going to be a mix of seeded and unseeded rye breads, very rustic, maybe Anadama bread from the new book. All we’ll need is the belt-buckles on our hats.
Two other Thanksgiving recipes from the “library” are:
Pumpkins are associated with the quintessential Thanksgiving dessert, a decadent pie filled with spices and sweetness. The pumpkin adds a smooth and luxurious texture that amounts to pure comfort food. Pumpkin is not only wonderful for its flavors but is also chock full of healthy vitamins. This was the inspiration for making a pumpkin pie brioche to include in Healthy Bread in Five Minutes a Day. It can be baked as a loaf, in a brioche pan or even made into our Indian Spiced Doughnuts (page 287) or as the bottom crust for the Pear Tarte Tatin (page 290). It is fabulous as dessert or breakfast.