Today I wish I was a cat. Our cat specifically. To lie around all day, eat, sleep, that’s all. To feel no shame in that whatsoever. I don’t know what it is about days off and free time that makes it flash by you like lightning, but I feel there is no time to lie around sleeping the day away – and I wish there were! I don’t know what’s come over me (maybe it’s just that I’m not in my twenties anymore, ha!) but I feel an overwhelming urge to do things with my free time. Sometimes that means giving up my opportunity to catch up on sleep . Sometimes that’s… not so great. I suppose it’ll only get worse now that ‘winter is coming’ since the days keep getting shorter and shorter – less hours of light to photograph with!
Early morning baking is on the horizon for me…
These rolls are similar to brioche in that they are higher in sugar and fat than a regular loaf of crusty white, but if you’ve got some leftover pulled pork or BBQ’d chicken: this is the perfect vessel for that sandwich of leftovers! Sweet, salty, and begging for some savory, a more interesting multi purpose roll. Try it out!
King’s Hawaiian Rolls: yields 12 portions (1 roll per serving)
3 cups all purpose flour
1/4 cup sugar
1 tsp salt
1 cup pineapple juice
8 g (1 pkg) active dry yeast
1/4 cup butter, melted
-Whisk together the flour, salt, and sugar.
-Warm the pineapple juice for 30 seconds in the microwave (just warm enough to dissolve the yeast, but not hot to the touch) and stir in the yeast, dissolving it.
-Add the dissolved yeast and pineapple juice, egg, and melted butter to the dry ingredients, and mix on medium-low speed with the dough hook attachment of your stand mixer.
-Knead on low speed for 3-4 mins until the dough is smooth and soft.
-Allow to rest at room temperature until doubled in size, anywhere from 30 minutes to 1 hour depending on your room temp.
-Preheat your oven to 350F, deflate the majority of the air out of your dough, and divide into 8 portions. Start by dividing the dough into two sections, then divide each of those sections into two, and again until you have 8.
-Roll each portion into a smooth ball, pinching the bottoms so they keep a nice smooth top, dip the tops into some coarse salt, and fit them in a prepared (greased) baking pan, side by side. Proof at room temperature one more time until they are doubled in size again. I like to drape a piece of plastic wrap over the top of the pan and then a tea towel over that, so the rolls don’t develop a skin on top.
-Once they’ve doubled in size: bake until golden brown all over. about 25-35 minutes) Brush will a little more butter and serve once cooled.