Hawaiian Rolls

1. 01 Introduction: Welcome to this class. In this class, I am going to teach you how to make these delicious Hawaiian rolls, very similar to those king Hawaiian rolls that you can buy in the supermarket. First, I will teach you how to make the dough. Next, I will teach you how to prepare the dough for the first rise, and then we will let it rise. Then I will teach you how to form the rolls. Next, I will teach you how to brush an egg wash on top of the rolls, and then we will finish up with baking and cooling our rolls. I am a self taught baker. Many years ago, I decided I wanted to open up my own home bakery. I had this business for several years until my husband got a job offer in a different city. We felt like this was a good move for us, and so I closed down my bakery. Now here in the new city, I do not want to go through the steps to open up another home bakery. But I still love baking, and as retired teacher, I love teaching. So I have decided to share my skills with you on skill share. This class is aimed at the baker that would like to learn how to make a nice, slightly sweet roll for any dinner occasion or sandwiches. I look forward to teaching you the skills in this class. Let's move on to lesson number one, making the bread dough. 2. 02 Making the Dough: We are ready to start making the dough for our rolls. We want to start by making the sponge. And to do that, we're going to add one fourth cup, flour, a tablespoon of yeast, and two tablespoons of water. One, two. And this water is room temperature, not cold. And then I want to mix this together. I'm just trying to get all the flour and everything mixed in. That's why I tried to keep it in one spot. Now we're going to let this rest for 15 minutes. Our sponge has been resting for about 15 minutes, so let's move on with making the dough. To this bowl, I'm going to add my half a cup of pineapple juice, my butter, brown sugar, my two full eggs. One, two, and my egg yolk and my one teaspoon of vanilla. We're going to mix this well to combine. You can see the butter is not combining very well. I guess I did not bring it close enough to room temperature. I am going to break it up so that it'll get mixed well with the other when we start adding the dry. Give this one more whisk. I have my flour, and to that I'm going to add my potato flour and my salt. I want to just whisk this together, making sure it's all well combined. Once I have it whisked together and it's well combined, we're ready to add this to our dough. Add this to this dough. Put that back on, and I'm just going to turn it on it mostly mixing it. Now we want to mix this about 3 minutes on a medium mice. Okay, you can see we have a nice smooth dough. So now I'm going to take this off. Scrape any dough that's on there off. Scrape down my dough. Add my dough hook. And I want to knead this for about 5 minutes. And if I need to, I can add a little bit more flour to get it to form the dough. We'll be back in about five semen once this is done. 3. 03 First Rise: Our dough has been kneading for about 5 minutes. So let's show you how we get ready for the first rs. You can see how it's come together nicely as a dough. I want to remove the dough hook, scrape any dough off that's on it. And then I want to prepare my bowl for the rice. So I'm just going to spray it down. And with that spray down, I'm going to put my dough into this bowl. I have a bread proofer, so I'm going to stick my bowl onto the proofer. If you don't have one, that's okay. I'll just take a little bit longer to rise. Then you want to cover your dough, you can cover it with a dish cloth that's limp free or spray down some plastic wrap and put that on. We're going to let this rise for about an hour and then we'll be back to see how it is. 4. 04 Shaping the Rolls: Our roll dough has been rising for an hour and a half to 2 hours, which is how long we need it to rise for the first rise. So we're ready to now form it into our rolls. Here you can see the dough. I want to put just a little bit of flour on here so that the dough doesn't stick, and I want to carefully deflate the dough. Now I want to get 16 rolls out of it. So to do that, I'm going to divide this in half. Then divide this in half again, divide this in half again, and then divide each of these in half again so that with the first half, I get eight rolls, and with the second half, I will also get eight rolls. There's my first eight rolls, and I'm going to do the same with this, divide it in half, then divide it in half again, and again, and again and again and again and again. Then I'm going to look at this, and I can see this one's a little bit bigger. This one's a little bit smaller and equalize them. I'm going to take my pan that I'm going to bake them in, and I want to spray down. So the rolls, don't stick, and then I'm going to take each roll and roll it into a ball and place it we want to get 16 rolls, and I may have to rearrange these because if I keep it up like this, I'm going to get 15, not 16. What I think I'm going to do is I'm going to do four by four. We're going to end up being more oblong, then round as they rise because they're going to have room to spread out this way more than this way. Now that I have them all in there, I'm going to scoot them around just a little bit. So that they have more room to do the growing. Okay. This is ready for the second raise. We're going to let it raise again. This time is when we want it to raise for about an hour. Basically, till these are all touching. So we're hoping an hour it might be longer. We'll be back after this has risen again, covered up an hour to hour and a half, otherwise, double in bulk and touching each other to show you how to prepare them to bake and then to bake. Two. 5. 05 Egg Wash: Our rolls have pretty much doubled in bulk and they're ready to be cooked. So let me show you what we do before we cook them. You remember we separated the one egg. Now I'm going to add a teaspoon of water to that egg. And we want to mix it up. Here's our rolls, ready to bake, and I'm just going to take a pastry brush and brush the top of the eggs or the top of the rolls with the egg mixture. And then these will be ready to bake in the oven. These are now ready to go into the oven, and we are going to bake it at 350 degrees for 20 to 25 minutes. 6. 06 Baking and Cooling: A. We're ready now to put the rolls in the oven. The oven is preheated to 350, so we're going to cook them for 20 to 25 minutes. You can see the rack is in the middle position. We're just going to stick the rolls in there and cook them 20 to 25 minutes. We will check the rolls at 20 minutes and see if they're ready. Our rolls are about done baking. They've been baking for the short of the two times. Let's take a look at them and see if they're ready to come out. Here's our rolls. You can see just how brown and lovely they are. We're now going to let them cool completely in the pan. 7. 07 Final Thoughts: Thank you for taking this class. We had fun making our Hawaiian rolls. First, I taught you how to make the dough. Then I taught you how to prepare the dough for the first raise and we let it rise. After the first rise, we then form the dough into the rolls, spacing them in the pan so that they would have room again to rise, and we then let them rise a second time. After the second rise, we brush the top with the egg wash and then bake them in the oven. After they baked, we let them cool completely in the pan until they were cool, and then we were able to break them apart, ready to serve. I hope your rolls turned out the way you wanted them to. The recipe for these rolls is in our project section. And your project for this class is to make these rolls. Please make sure to post a picture of them on our project page and tell us how it went. I look forward to hearing from you from my kitchen to your kitchen. Happy Bacon.