Hawaiian Slider Rolls with Fresh Milled Flour (egg free)
You know those store bought Hawaiian Rolls, slightly sweet, fluffy and perfect, these are even better! These Hawaiian slider rolls with fresh milled flour are moist, tender, tasty and egg free! I love these rolls for making many different oven sandwiches. I’ve also used these for tasty grilled hamburger slider buns, 1 pound of ground beef makes 6 sliders and I can freeze the other 6 Hawaiian slider rolls for a busy weeknight (because the freezer is my best friend).
We have an egg allergy in the family, which is why many of my bread recipes are egg free. These Hawaiian slider rolls with fresh milled flour are just as delicious as the eggy version.
Process- autolyse and after
Autolyse:
Like most fresh milled flour yeasted dough recipes, a resting period, autolyse, is required for the flour to absorb the liquid before you add the yeast and salt. Autolyse for 20 minutes.
Knead:
Add the yeast and salt. Knead until the dough passes the windowpane test. In a Kitchenaid stand mixer, with a dough hook, kneading on speed 2, this takes approximately 10 minutes.
First rise:
Transfer the dough to a clear sided, lightly oiled, proofing vessel and wait for it to double. The time will vary depending on how warm your kitchen is. Check the dough after 45 minutes to 1 hour. Continue to monitor every 15 minutes until doubled.
Form into rolls:
Next, weight the dough, divide the total weight by 12 and cut your dough into 12 pieces. Weight each piece individually and adjust as needed. Make each of your dough balls into a smooth ball by tucking the sides under until the top is smooth. Then, with a c-shaped hand, roll the ball on the counter until it is a nice smooth ball.
2nd rise:
Place each roll onto a parchment lined and lightly sprayed 9×13 inch pan. Lightly cover with a towel and let rise again until puffy and touching.
Bake:
Preheat the oven to 350 degrees. Put the rolls in the oven to bake and 20 minutes later, bam, done!
Hawaiian Slider Rolls with Fresh Milled Flour (egg free)
Ingredients
- 420 grams wheat berries I use all white wheat OR 340 grams hard white wheat berries and 80 grams spelt
- 4 tablespoons unsalted butter, melted 56 grams
- 240 grams canned pineapple juice
- 1/4 cup milk 60 grams
- 2 tablespoons sugar raw cane or granulated
- 3 tablespoons brown sugar
- 1 1/2 tablespoons sunflower lecithin 9 grams
- 1 teaspoon vanilla extract
- 1 tablespoon instant yeast 10 grams
- 1 1/2 teaspoons salt
Instructions
- Mill the wheat berries, set aside.
- Melt the butter and add it to the bowl of a stand mixer to cool slightly, 5-10 minutes.
- To the bowl with the melted butter, add the pineapple juice, milk, sugar, brown sugar, sunflower lecithin, and vanilla extract and give it a quick whisk to combine. Add the flour and mix with the dough hook until no dry flour remains, 30 seconds – 1 minute. Let the mixture sit for 20 minutes.
- After 20 minutes, add the instant yeast and salt. Knead with the dough hook for 9-10 minutes until the dough passes the windowpane test. Place in a lightly oiled bowl or clear sided proofing vessel and proof until doubled in size. Near the end of the first rise, lightly spray a 9×13 inch pan with cooking spray.
- After the dough has risen, divide it into 12 equal pieces, form each into a ball and roll around lightly in a circular motion on the counter to build tension. Place 12 dough balls, evening spaced, on the prepared 9×13 inch pan. Cover and let rise until puffy and dough balls are touching.
- Toward the end of the second rise, preheat the oven to 350 degrees. Bake for 22-25 minutes, until the internal temperature reaches 190 degrees.