Festive Hawaiian Rolls – Sourdough of Course!

Festive Hawaiian Roll

This recipe is the one most requested by my family. It is great to bring to holiday parties or to serve Christmas Morning with coffee.

Festive Hawaiian Roll 

For Hawaiian Sourdough Rolls, use All Purpose flour or a mixture of AP flour and Pastry flour for extra softness of the roll. This recipe will make two large Hawaiian Rolls weighing about 2 lbs / 907 g each.

This recipe uses a preferment, so the night before baking, stir together in a large container:

Preferment       

Volume

Standard

Metric

Bakers %

Sourdough Starter 166% hydration

2/3 cups

6 oz

170 g

38.8 %

Water

1.5 cups

12 oz

340 g

77.6 %

All Purpose Flour

3 cups

13.2 oz

374 g

85.4 %

Total Weight

1 lb 15.2 oz

1lb 15.2 oz

884 g

201.9%

Hydration

 

 

 

101.9%

Let this mixture set lightly covered overnight at room temperature.

 For the dough:

Next morning, pour the preferment mixture into your mixer and then add in order:

Ingredient

Volume          2 Rolls Standard         2 Rolls Metric           2 Rolls

Preferment

All All All

Water

1/3  cup 2.6 oz 73 g

Cream or ½ & ½ milk

1/3 cup 2.6 oz 73 g

Honey

1.5 TBSP 1.5 oz 42 g

Vanilla Extract

1 TBSP 1 oz 28 g

Melted Butter

2 TBSP 1 oz 28 g

Mashed Potatoes

½ cup 4 oz 113 g

Bread Flour

5 ¼   cups 1 lbs 7.1 oz 654 g

Salt (add after autolyse)

1 TBSP .6 oz 17 g

Total Dough Weight

4 lb 3.6 oz 4 lb 3.6 oz 1916 g

Total Flour Weight

2 lb 6.6 oz 2 lb 6.6 oz 1093 g

Total Water Weight (hydration)

1 lb 8.4 oz 1 lb 8.4 oz 693 g
       

Mix together the preferment and the additional ingredients on a medium speed just until mixed, this takes about three to four minutes. Then allow the dough to rest for 20 minutes.
After resting mix the dough a few more spins of the mixer for about 15 seconds, then put the dough into a folding trough or large container and bulk ferment the dough in a warm place for 3 to 4 hours. Fold the dough once an hour. After bulk fermentation, divide the dough into two pieces of about 2 pounds each, and then gather each into a ball. Let dough rest for five minutes and then roll out each piece of dough into a circle shape about 16- 18 inches across. Spread the Coconut filling across each rolled out circle of dough and then taking one edge, roll up the dough, coil slightly into a circle and place in an oiled/greased round pan or glass baking dish/pie dish. Spray some cooking oil or brush on butter or oil on the surface of the roll to keep it from drying out. Allow the dough to proof for about one more hour in a warm place (70-80F /21-26C) until the dough is about doubled and puffy looking. When ready to bake, make several slashes deeply into the roll, slashing down into at least two layers. Bake at 375 degrees for about 30 – 35 minutes. Turn the rolls a couple of times for even browning during baking. Brush with butter while the rolls are still hot, then cool before glazing. The center of the dough should register about 195 on instant thermometer when done.

Coconut Filling:

Coconut Filling       

Volume

Standard

Metric

Butter

½ cup

4 oz

 

Cream or ½ & ½ milk

¼ cup

2 oz

 

Sugar white or brown

1 cups

7 oz

198 g

Shredded Coconut

1 ½  cups

4.9 oz

139 g

Chopped Nuts

½  cup

2 oz

58 g

Cinnamon

1 teasp

.08 oz

2 g

Vanilla

2 teasp

.3 oz

8 g

For the coconut filling, add all above ingredients to a medium sized saucepan and bring to a boil over medium heat while stirring. As soon as the mixture boils, take off heat and cool before using.

Glaze:

v                                                            1.5 cups powdered sugar

v                                                            1 teaspoon vanilla

v                                                            Cream or half and half milk

Add powdered sugar and vanilla into a bowl and slowly add milk until the desired consistency, stirring well. Twirl glaze on top of Coconut Roll once the roll is cooled.

To add holiday decorations on top of the rolls, use nut halves and sliced glazed fruits to decorate and add color.

Roll up the dough

Curve the dough to fit the pan

Curve the dough to fit the pan

Slash dough deeply

Slash Dough Deeply

Two Hawaiian Rolls

Hawaiian Roll #1

Hawaiian Roll #2

Slice Closeup

Slice Closeup

Slice Closeup

Slice Closeup

I am entering this recipe in Festive Bread Baking Day # 15 hosted by Annarasa , started by Zorra (1x umrühren bitte). Merry Christmas everyone!

11 Responses to 'Festive Hawaiian Rolls – Sourdough of Course!'

  1. foolishpoolish says:

    Oh that looks goooooooooooood and decadent.
    Have a great new year!
    –FP

  2. So lovely and festive! That coconut filling sounds wonderful. Happy New Year!

  3. glenda says:

    This sounds so good, can’t wait to try. Thanks.

  4. Mary says:

    This looks and sounds wonderful. This is a must try.

  5. Jude says:

    Good stuff… No pineapple?
    I bet the potatoes make it really nice and soft.

  6. Anne Holmes says:

    Susan,

    Those Hawaiian rolls look EXACTLY like a specialty bread my mom used to bake. Except she hooked the ends together so it was a circle. In fact, she called hers a “Swedish tea ring.” And there was no coconut in the filling. Can’t wait to try your version!

    And as for Jude, I might add pineapple to mine…sounds fantastic!!

  7. Gustav says:

    Wow. Made cinnamon rolls yesterday then saw this recipe. Makes sense having the cut rolls turned the other way, with less flowing out. And Anne’s comment about the Swedish tea rings brings back memories of my childhood. I’ll bet this is very similar to what Mom made for us.

  8. Liz van de Val says:

    I made this ring and the couronne today. I filled it with a filling of nuts, wallnuts, raisins and cinnamon. The nutfilling came in a little bag from a holliday in Austria, it went very good. Thank you for sharing your wonderfull recepies, I love the sourdough.

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