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 made egg free. These Hawaiian slider rolls with fresh milled flour are just as delicious as the eggy version.
Process
These aren’t difficult to make, but like most fresh milled bread recipes, they require an autolyse, a resting period for the flour to absorb the liquid before you add the yeast and salt. I autolyse these for 15 – 20 minutes. After the resting period is over, add the yeast and salt and knead until the dough passes the windowpane test. In my Kitchenaid stand mixer, kneading on speed 2, this takes 10 minutes. Then I 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. I’d check it after 45 minutes to 1 hour and see where you are. Next, weight the dough and divide the total weight by 12. Divide your dough into 12 equal pieces. I weight them individually and adjust as needed. Make each of your dough balls into a smooth ball. I tuck the sides under until the top is smooth and then with a c-shaped hand, roll the ball on the counter until it is a nice smooth ball. Place each onto a parchment lined and lightly sprayed 9×13 inch pan. Lightly cover with a towel and let rise again until puffy and touching. Preheat the oven to 350 degrees. Put the rolls in the oven 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 (56 grams) unsalted butter, melted
- 1/4 cup milk (60 grams)
- 240 grams canned pineapple juice
- 2 tablespoons sugar (raw cane or white granulated)
- 3 tablespoons brown sugar
- 1 1/2 tablespoons (9 grams) sunflower lecithin
- 1 teaspoon vanilla extract
- 1 tablespoon (10 grams) instant yeast
- 1 1/2 teaspoons salt
Instructions
- Mill the wheat berries, set aside.
- Melt the butter and set aside to cool slightly.
- To the bowl of a stand mixer fitted with a dough hook, add the pineapple juice, sugar, brown sugar, sunflower lecithin, milk, melted butter and vanilla extract and give it a quick whisk to combine. Add the flour and mix until no dry flour remains, 30 seconds – 1 minute. Let the mixture sit for 20 minutes.
- After 20 minutes, add the 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.