Hawaiian Buns with Honey Citrus Glaze
Experience the ultimate comfort with these Hawaiian Buns with Honey Citrus Glaze. Soft, sweet, and infused with tropical flavors, these buns are a delightful treat for any occasion. Perfect as a side dish or a tasty snack, they are sure to satisfy your cravings. Bake them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 30 grams warm water (2 tablespoons)
- 9 grams active dry yeast (1 tablespoon)
- 120 grams canned pineapple juice (½ cup)
- 73 grams firmly packed dark brown sugar (?)
- 60 grams fresh orange juice (¼ cup)
- 57 grams unsalted butter (¼ cup, melted)
- 150 grams large eggs (3, room temperature and divided)
- 19 grams egg yolk (1 large)
- 6 grams kosher salt (2 teaspoons)
- 4 grams vanilla extract (1 teaspoon)
- 500 grams all-purpose flour (4 cups)
- 42 grams finely ground potato flour (¼ cup)
- 15 grams water or whole milk (1 tablespoon, room temperature)
- 85 grams clover honey (¼ cup)
- 14 grams unsalted butter (1 tablespoon)
- 3 grams packed orange zest (1 teaspoon)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, stir together 30 grams warm water and 9 grams active dry yeast. Let it stand until slightly puffed with small bubbles forming over the top, about 10 minutes. This step is crucial for activating the yeast.
- Once the yeast is activated, add 120 grams canned pineapple juice, 73 grams firmly packed dark brown sugar, 60 grams fresh orange juice, 57 grams unsalted butter, and 150 grams of the eggs (you'll reserve the yolk). Mix at medium-low speed until well combined, about 2 to 3 minutes. Be sure to stop and scrape the sides of the bowl for even mixing.
- In a large bowl, whisk together 500 grams all-purpose flour and 42 grams finely ground potato flour. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will appear shaggy at this point, which is completely normal.
- Increase the mixer speed to medium and beat for 2 minutes, stopping periodically to scrape the sides of the bowl. You want to create a smooth mixture here.
- Switch to the dough hook attachment and beat at medium-low speed until the dough is smooth and elastic, passing the windowpane test after about 5 to 8 minutes. If the dough sticks to the sides of the bowl, it’s fine, just give it a little more time.
- Grease a large bowl with oil and place the dough inside, turning it to grease the top. Cover the bowl and let it rise in a warm, draft-free place (around 75°F/24°C) until it doubles in size, about 1 hour.
- Lightly spray a 13×9-inch baking pan with cooking spray and line it with parchment paper, allowing the excess to hang over the sides. This helps in easy removal after baking.
- Once the dough has risen, punch it down gently. Divide it into 15 equal portions (about 65 grams each) and roll them into balls. Place them evenly spaced in the prepared pan. Cover the pan and let the dough rise again in a warm place until almost doubled in size, approximately 45 minutes to 1 hour.
- Preheat your oven to 350°F (180°C). This is a key step to ensure that your buns bake perfectly.
- In a small bowl, whisk together 15 grams water or milk and the remaining 50 grams of egg (the yolk you reserved). Gently brush the rolls with this egg wash, giving them a beautiful golden color as they bake.
- Bake the buns until they are golden brown, about 20 to 25 minutes. The aroma will fill your kitchen!
- While the buns are baking, prepare the glaze. In a small microwave-safe bowl, combine 85 grams clover honey, 14 grams unsalted butter, and 3 grams packed orange zest. Microwave on high in 10-second intervals until the butter melts. Stir and strain the honey mixture.
- Once the buns are baked, remove them from the oven and immediately brush them with the honey glaze. This will add a lovely shine and sweetness that will make you want to dive right in!
Notes
- Windowpane Test: Test the dough for proper gluten development using the windowpane test. Pinch off a small piece of dough and slowly pull it from the center. If it stretches thin and translucent, it’s ready. If it tears, give it more time.
- Keep an Eye on Your Mixer: When kneading, be cautious as some mixers may “walk” off your countertop if left unattended. Keep it stable and watch carefully.