Hawaiian Buns

1 from 1 vote

Total Time3

Course: Breakfast, Dessert, Side Dish, Snack

Cuisine: American, Hawaiian

Keyword: baked, buns, soft, sweet, yeast bread

Servings:

Get Recipe Ingredients

In a dutch oven over low heat combine 1 cup Whole milk,10 fl oz Pineapple juice, 2 tbsp Butter, 1/3 cup Honey and 2 tsp Pink himalayan salt. Heat until warmed to 105-110℉.
Mix in the 2 1/2 tsp Dry yeast. Let rest 5 minutes until it bubbles
Add in the 6 1/2 cup Einkorn flour.
Stir until well mixed. Place the lid on and let proof about 2 hours.
At the 2 hour point, once it has double in size turn out onto a floured surface. Knew the dough and roll into 12 balls.
Line a baking sheet with parchment paper and grease with 2 tbsp Olive oil.
Place the balls of dough onto the parchment paper and lay a dish cloth over top.
Let rise another hour. Remove the dish towel.
Whisk an egg in a small bowl.
Brush the dough with the egg mixture. Bake for 20-25 minutes in the oven at 350℉.

Recipe card notes for WPRM:

Temperature is critical. Warm liquid to 105–110°F exactly. Too hot kills the yeast. Use a thermometer.

Yeast must bubble before adding flour. If it doesn't foam within 10 minutes, start over with fresh yeast.

Don't over-knead einkorn. Knead gently just until smooth — about 30–60 seconds. Over-kneading makes dense rolls.

Sticky dough is correct. Add extra flour only one tablespoon at a time if truly needed. Einkorn is naturally stickier than conventional dough.

Touch the rolls together on the pan for pull-apart texture.

All-purpose flour swap: Start with 5½ cups regular all-purpose flour. Add more 1 tbsp at a time if needed.

Freezer: Flash freeze baked cooled rolls 1 hour on a sheet pan, then bag. Store up to 2 months. Reheat at 300°F for 5–7 minutes.