King’s Hawaiian sweet rolls, but make it Hokkaido style 🍞 This recipe uses a tangzhong, which is a roux that makes Asian breads stay pillowy soft for days. If you’ve ever been to a Japanese or Chinese bakery, you know what I’m talking about (hot dog buns FTW). Note: cup measurements are super varied depending on how you measure. Measuring by weight in grams will always be more accurate.
I N G R E D I E N T S
- 130g water (1/2 cup)
- 20g bread flour (2 tbsp)
- 590g bread flour (4 1/2 cups)
- 5g salt (1 tsp)
- 20g *optional* dry milk powder (3 tbsp)
- 50g egg, beaten (about 1 large egg)
- 55g room temperature butter (4 tbsp)
- 7g active dry yeast (3 tsp, or one packet)
- 60g granulated sugar (1/4 cup)
- 185g milk warmed to 100°F (3/4 cup)
- 120g pineapple juice (1/2 cup)
- 115g tangzhong
- *Additional egg for eggwash
D I R E C T I O N S
- In a small pan off heat, use a rubber spatula to combine the tangzhong ingredients until there are no clumps of flour. Turn on the stove on medium low heat and stir constantly until the mixture turns into a semi opaque paste. It will be about 160°F. Remove from heat and let it cool completely to room temperature.
- In a large mixing bowl or the bowl of a stand mixer, add the warm milk (100°F), yeast, and 1 teaspoon of the sugar. Stir and then let sit for a few minutes until foamy.
- To the yeast mixture, add the beaten egg, flour, salt, and the rest of the sugar. Using a dough hook on a stand mixer or hand mixer, mix on low just until the flour is absorbed. It will look very shaggy and clumpy.
- Add the pineapple juice and all of the tangzhong. Continue mixing on medium low speed for about 3 minutes until a dough begins to form. Add the dry milk powder in (optional) and mix just until combined, about 1 minute.
- Add the softened butter in, a few chunks at a time. Continue mixing on medium low speed for another 5-8 munites or so until the dough is just manageable enough. It will feel very sticky, but do not add more flour.
- Leave the dough in the bowl and cover with damp towel or a lid. Place in a warm place to rise for an hour (should be noticeably larger, but doesn’t have to be doubled in size necessarily). I like to preheat my oven just until it reaches 100°F, and let the dough rise in there.
- Punch down the dough once to deflate. Weigh the dough and divide it into 15 equal pieces. Using a rolling pin, roll each piece into a roughly 3×5 inch rectangle. Fold into thirds like you would fold a letter. Rotate 90 degrees and roll out again into a roughly 3×5 inch rectangle. Starting from the short edge, roll up the dough into itself (see picture above for reference). Pinch the seam to seal and place on a 9×13 inch pan that’s been lined with parchment and greased with butter. Repeat with the rest of the dough pieces.
- Cover the pan with a lid or plastic wrap and let it rise in a warm place for 45 minutes. Preheat the oven to 350°F.
- Beat an egg and brush the eggwash onto the buns. Repeat two more times to make sure they bake up nice and golden brown.
- Bake on the middle rack for 25 minutes. Finish baking on a higher rack for the last 5 minutes to get the best color.
- Cool for 5 minutes before moving the buns onto a wire rack to cool some more.