Hawaiian Buns

Store-bought hamburger buns make me sick, hence I am making homemade ones! These buns turned out beautifully on my first try. And they smell heavenly whilst baking! 

I paired them with my Teriyaki Black Bean Burgers - so tasty! These buns have to rise twice, so plan ahead for enough time. I don't know how good they are the day after, because they are always gone the day I make them. I found the recipe here.

Hawaiian Buns

Yield: 8 buns

INGREDIENTS:

1/4 cup rice Milk, Warmed Under 110 degrees

1/4 cup coconut oil, Melted

1/3 cup Brown Sugar

2 1/4 teaspoons Active Dry Yeast Or 1 Packet

20 ounce Canned Crushed Pineapple

2 whole Eggs, Beaten

4 cups Flour

1 teaspoon Sea Salt

HOW TO PREPARE:

Place milk, melted coconut oil, brown sugar and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.

Meanwhile stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.

Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and 2 eggs to yeast mixture. Mix until well combined.

Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.

Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.

Place dough in a greased bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 1/2 hours.

Put parchment paper on a cookie sheet, set aside.

Gently remove risen dough from bowl and divide in half. Divide each half into 4 pieces.

Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 8 rolls evenly on the cookie sheet.

At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.

If cooking immediately, allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.

Preheat oven to 350 degrees. Bake rolls for 20-25 minutes or until golden brown.

Store rolls in an airtight container.