Go to the Recipe: Hawaiian Sweet Rolls
Source for essential oils you used? Looks good and I love the citrus.
what is diastatic malt powder, is it the same as malt powder?
- originally posted by Reuben
How much fresh yeast can you use instead of dry yeast??
You typically increase the dry yeast by a factor of 3 when converting to fresh yeast. Although this is really only a rule of thumb.
There's a burger truck here in L.A. that serves their patties on King's burger buns, and it's magical. What would be a good way to adapt this recipe to that kind of application?
Thanks Marc. I just plugged the links for our essential oils onto the ingredient list. enjoy
Just made these. Used orange and lemon extract instead of essential oil since I already had them but the citrus flavour ended up fairly weak. I also used malt syrup as I already had that and couldn't find the powder anywhere locally. Not sure how that effected it. It took closer to 35-40 min to get to 190F. After 20 min they were only at about 125F in a 350 convection oven. They were really good even with the changes.
Glad your experiment was a success. You can add lots of flavors to this base. Try rosemary or other aromatics for other dinner. You will still be thrilled.
- originally posted by Grant Lee Crilly
I'm curious what size and make dutch oven you are using for this? My 7.5 quart just doesn't seem to have the same "floor space" as yours for the rolls. Thanks.
Making these again, half with rosemary and half regular with more extract this time. Again it's taking 40 min to get to 190F at 350 verified with oven thermometer. Is the temp and time correct in the recipe? I'm cooking them in an enamelled cast iron casserole with lid.
I bet Fiori di Sicilia (http://www.silvercloudestates.... would be wonderful in this recipe.
Yep, it looks like it would be perfect.
Diastatic malt powder contains active enzymes where as malt powder is non-diastatic, containing no active enzymes. Non-diastatic malt powder is used for coloring and flavoring. Diastatic malt powder breaks down starches into sugars, thus helping with rise, crust and crumb texture. Hope this helps you have a better understanding of it.
how do i convert the g's to cups and tsp's???
- originally posted by Melissa
Sorry for the slow response. We list our recipes in weight because it's the only way to provide a reliable and consistent recipe. There are several online calculators that will convert weight into approximate volume measurements,
you should get a digital scale. it's cheap and works so much better than cups and spoons.
- originally posted by Tina B
No Problem, Happy New Year! I understand and got a dig scale…thanks so very much! God Speed
Got one* Thanks Happy New Year!
with what i cane replace Diastatic malt powder?
The reason for adding diastatic malt powder is because it contains the amylase enzyme. The amylase breaks down the starches in the dough into sugar, thus yielding a more tender roll. You can substitute it by adding amylase powder. However you will have to play with percentages as it won't be a 1:1 substitution. I would suggest starting at 1g amylase for every 50g diastatic malt powder and work from there.
Thanks Ben, i order Diastatic malt powder online, i let u how it wentcheers
I look forward to it!
Nice job on the rolls. I'm curious as to why you're using active dry vs. instant yeast. I've generally found instant yeast to be a little more consistent than the active dry - interested to hear your take on this.
Its quite easy and super cheap to buy "Maltose" in Chinese grocery stores, which contains on its ingredients list "Rice, Malt, Water, Amalyse." I use it for Char Siu all the time. Does anybody have any idea if it could sub for the much tougher to source and more expensive Diastatic Malt Powder?
No, diastatic malt powder actually contains functional enzymes (amylase) that we rely on to help give the crumb structure.
So is it that the amylase in the Maltose is no longer functional? Thanks.
The text in section 12 doesn't all scale; click "2x" and the ingredients sections shows 45g honey, but the text below talks about 22.5g.
Made these today. Did not have the diastatic malt powder but these rolls was just amazing. I never thought it was possible to make this quality at home. Thank you ChefSteps.
Having now made these, they're great! The dough was a little liquidy, so I wound up adding another 20g or so of flour halfway through the mixing process so it wouldn't stick. I rolled half of them out and made cinnamon rolls, which were delicious. Orange rolls would also be a good direction to try, given the essential oil content, but I didn't get around to that.
That looks like a Le Creuset Braiser? Is it a 5qt or 3.5qt? Just wondering what the size to put the rolls in. Unless size/baking vessel doesn't matter. In which case, can I bake it in a regular baking pan and just cover with foil? Thanks.
Does anyone knows if I can substitute Diastatic malt powder for Amylase?
Thanks
I'm so disappointed. i don't know what i did wrong! besides the fact that i used skim milk plus melted butter to sub for whole milk, but besides that and the fact that i don't have a dough hook so i used a mixing spoon, i followed the recipe! YET the dough was too liquid. so i added gradually more flour, up to a cup extra! but it's still sticky! i added lots of flour and covered my hands in flour but its so sticky and won't hold its shape. such a waste of time energy and ingredients I'm so sad.
You might want to see if you have a home brewing supply store in your area that's where I buy my malt
Me too. Liquid as pancake batter. Added more flour, and the result seems good. I must admit that Hawaiian Sweet Rolls is something I've never come across earlier here in Norway, so I really couldn't say if they're authentic tasting.
Note that lots of the milk and egg listed in the original list is for the egg wash at the end.. Only 250g of the 295g Milk listed at the top is used in the actual bread.
I am so disappointed the video isn't working. It is so liquid I added considerable more flour into the mix. I did this since it seems to be a common problem based on the other comments. Still rather sticky, but it seems it was in the video also.
I just did this recipe today, step by step, and it turned awesome!!! I did not used Diastic malt powder because in my country (Venezuela) we don't have it. I also did them bigger, instead of dividing the dough in 50 equal parts, I did it in 25. Thanks for such an amazing recipe!
Great recipe! I made it today and they turned spectacular! Thanks
You need to really beat the crap out of it with the dough hook. Around the 20 min mark it will start to pull away from the sides.
Fun fact, this dough also makes kickass beignets. Set your fryer to 300, cut into small pieces, fry until golden brown, and roll in vanilla sugar.
I see that a Dutch oven or covered casserole is recommended but what size?
Sweet!
For Thanksgiving-sized batches: if you use the scaling tools to set it to 1700 g of flour it will yield enough for 56 dough balls of 64 g each which is perfect for 2 shallow hotel pans (4 rows of 7 balls in each pan).
This dough makes GREAT malasadas! Roll out dough to about 1/2 inch thick, cut into rectangles the size you want, let proof until doubled in size, make the egg wash, dip the rectangles and transfer straight to oil at around 300-325 degree oil (farenheit) and roll in vanilla sugar. So good!
Yum! What a fantastic idea! Thanks for sharing, Toby.
Just adding this note...make sure you separate the milk and egg for the egg wash from the original recipe ingredient list, the totals are combined. I made the mistake twice of adding it all to the dough and ended up with very sticky mess. I didn't catch this error right away, I was so focused on working with grams instead of cup and teaspoon/tablespoon measurements that I didn't even see it. I would change the ingredient list into two separate parts if it were my recipe...otherwise these are awesome, even with my mistakes!
I didn't notice this. Took me two attempts to finally figure out it wasn't the recipe's fault...it was user error. Haha, live and learn...it didn't keep me out of the kitchen!
It's a formula, not a recipe . Hence the gram weight.
i was wondering if this would make a good burger bun
Dividing the dough into 19 portions gives a more satisfying distribution in the pan. Refer to http://www.math.ucsd.edu/~ronspubs/98_01_circles.pdf for other solutions. Douglas Baldwin may wish to comment further.
My dough doesn't rise after 2 hrs of proofing. I used active dry yeast just like in the recipe.???
Can I use the dough cycle on my bread machine for the 1st rising then shape into rolls and let rise a second time. This works for most recipes. Chilling the dough after kneading is different than most recipes.
have you done this yourself? im curious about scaling up the quantity for use at work, we need about 100 rolls so it would probably be a 7x batch
Can I use Soy milk or almond milk instead regular milk?
It IS a recipe! A recipe that has a “formula”. Grams is just a measure of weight and not indicative of any type of formula.
Me too, dough is chilling and I just realized that I added all 295g of milk into dough
Thank you so much. I knew something was off. I’m so mad I made a 4x batch and was beating myself over the head trying to figure out where I went wrong. Why wouldn’t they separate it??? That is so dumb. Grrrrr I just wasted almost two kilo’s of flour
