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.
