Hawaiian Bread Rolls

Soft and lightly sweet, these Hawaiian-style rolls bake up tender and airy with subtle richness from egg yolks and pineapple juice. Perfect for sandwiches, sliders, or simply served warm with butter.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser roll, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect structure and texture. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect texture, browning, and overall structure.

WORKING THE BATTER

This batter relies on whipped egg whites for lift rather than yeast. For the best rise, whip the egg whites to stiff peaks and fold gently to preserve as much air as possible. The finished batter should feel light and fluffy, not loose. A glass baking dish helps prevent over-browning and promotes a tender, even crumb.

INGREDIENTS

Makes 9 rolls

1 cup (240g) egg whites

2 tablespoons (15g) Homestead Sweetener

1 cup plus 2 tablespoons (140g) Artisan Bread Flour

2 tablespoons egg white powder

2 teaspoons baking powder

½ cup (120g) pineapple juice

4 egg yolks (80g)

Butter, for brushing after baking

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Butter or line an 8 x 8 inch glass baking dish.
3. In a large bowl, whip the egg whites until frothy.
4. Gradually sprinkle in the Homestead Sweetener and continue whipping until stiff peaks form.
5. In a separate bowl, whisk together Artisan Bread Flour, egg white powder, and baking powder.
6. Whisk in the pineapple juice and egg yolks until smooth.
7. Whisk approximately one-third of the whipped egg whites into the batter to lighten it.
8. Gently fold in the remaining egg whites until the batter is light and fluffy.
9. Using an ice cream scoop, portion 9 mounds of batter into the prepared baking dish.
10. Bake for 25–30 minutes, until lightly golden.
11. Turn off the oven, crack the door open, and allow the rolls to rest inside for 15 minutes.
12. Remove from the oven and brush the tops with butter while still warm.

FROM THE FORAGE KITCHEN

Made with Artisan Bread Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.