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Hawaiian rolls GFoaSS

Try it out: Gluten-free on a shoestring 

Website recipe link.

I used the book to break down the recipe into a smaller batch. Premade gluten-free flour was used here. 



Making:

Hawaiian rolls mini batch

4 rolls baked

Here's what I have:

105 gr Pamela's all purpose GF flour mix.
1.5 gr Yeast.
12.5 gr Sugar.
1.5 gr Kosher salt.
14 gr  Unsalted butter room temp.
1 Egg beaten minus 2 tbsp.
2.3 oz  Pineapple juice.

Egg wash 
2 tbsp egg  + 1 tsp water


Preparation: 

The small convection oven was turned on to the warm setting and the bottom catch pan was filled with water. This will help the proofing process. The original recipe also calls for instant rise yeast which I do not have so standard yeast was used here.


The dry ingredients were combined in a bowl and mixed together until well incorporated. 

In a separate Bowl the egg was beaten and one tablespoon removed to use for the egg wash. 2 oz + 1 tbsp of pineapple juice was measured out and added to the dry mix. This was mixed with a a stand mixer until the dough was partially crumbly and then the butter was added. The mixer was turned on again and allowed to run until the dough is well incorporated. I had to add an additional tablespoon of flour before the dough was able to be handled without being too sticky.

A large dough ball was formed and this was placed into the steaming convection oven in a bowl and allowed to rise for about an hour and 20 minutes.


 After rising four dough balls were formed and then allowed to rise for another 30 minutes. While the dough balls were Rising one last time the oven was set to preheat at 350°

Once the final rise was done the rolls were brushed with the egg wash and placed into the oven for 22 minutes. The oven was turned off in the rolls were allowed to sit in the oven for another 6 minutes before removing. Cuz the service came out cracked I decided to brush them with butter.

The plate:

Right out of the oven they smell great!


The look of these rolls did not match the websites Hawaiian rolls but that's to be expected since the type of yeast and preparation play a role here. The next time I try this it will be a half batch instead and I might play with rolling the individual rolls and allowing them to rise that way instead of as one lump of dough. Hopefully that'll give a smooth surface. 

The texture was closer to cornbread and the flavor was good overall. I'll definitely need to try this again with a different flour blend next time. One thing I know would have helped would be to let the yeast activate before mixing the dough.  

- Kris

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