Go to the Recipe: Hawaiian Sweet Rolls
It kinda looks like they're using a (most likely a Thermoworks branded) thermocouple with Penetration Probe attachment. Honestly, I think you should be fine with just a standard instant read thermopen of any type.
the brand of the thermometer in the video?
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
I find it way too much. Using 1 drop and 3 drops.
Is that right for the essential oils? 2.25 grams!
Hello Viv, That sounds amazing to use a sour starter, sweet rolls with a tang. I am assuming that your sourdough starter is 50% flour and 50% water? I would suggest adding in 100 grams of starter. For the formula adjustment, try reducing the milk and the flour amounts by 50 grams each. That reduction of liquid and flour should compensate for the addition of the starter. This is just a guideline and the power and hydration of your starter will affect the final dough. You may find that you will have to add some flour during mixing. Be sure to use an activated starter before you begin for full yeast activity. If you find your first batch is a little light on fermenting and yeast activity, try increasing the starter by 50 grams and adjust the milk and flour again. Let us know how it turns out.
For this recipe, I want to use my (sourdough) starter, how much should I use? What other trade off I should do with other ingredients?
You need to add liquid(milk)to make it 75% hydration right?
How did it turn out?
How much would the result change if I transfer 42 grams of the bread flour to the first step and heating that to 140F to make a tangzhong?
Me too, dough is chilling and I just realized that I added all 295g of milk into dough
Mine came out very dense, still delicious but not as fluffy as in the video. Would love some suggestions on where I may have went wrong. I followed everything very closely until baking time. After 30 minutes in the oven, with lid on, they were still raw and no where near the correct internal temperature. I chalked it up because I was using a heavy dutch oven, and thought the heat probably needed longer to make it's way in. Other than that i followed this recipe and would appreciate any suggests. thx.
Sprouted spelt flour can sometimes give you the same result since it has similar enzymes as the diastatic malt powder. If you can get non diastatic malt powder for flavor, then the sprouted spelt flour would work for the additional levening.
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.
I've made this recipe 5 times now and each time I seem to have to add about 100g more bread flour or the dough is just a goopy mess. Rolls are unreal though, really nice flavor and texture. Order the diastic malt powder, you won't regret it. I got some and then decided to make the chefsteps bagels, they rock. For the sweet roll recipe I reduced the sugar to 80g and left out the essential oils and it made really excellent hamburger buns! Thanks for another banger Chefsteps!
Heads up for anybody making this for the first time: The batch size is about double what you see in the video. Definitely a lot more than can be fit into a standard 6qt dutch oven.
Half the recipe if you want to emulate those beautiful buns in the photos, or be prepared to break out your cast iron skillet in addition to your dutch oven.
How do I make these into a rectangle shape like the one shown in Tyler's Fantastic Fried Chicken Sandwich?
Hi! I wonder if I can skip the "Diastatic malt powder"? If not then is there any close substitution that I can replace it with? Thanks in advance
Can I use Soy milk or almond milk instead regular milk?
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 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.
My dough doesn't rise after 2 hrs of proofing. I used active dry yeast just like in the recipe.???
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.
i was wondering if this would make a good burger bun
It's a formula, not a recipe . Hence the gram weight.
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!
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!
Yum! What a fantastic idea! Thanks for sharing, Toby.
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!
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).
Sweet!
I see that a Dutch oven or covered casserole is recommended but what size?
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.
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.
Great recipe! I made it today and they turned spectacular! Thanks
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!
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.
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.
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.
You might want to see if you have a home brewing supply store in your area that's where I buy my malt
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.
Does anyone knows if I can substitute Diastatic malt powder for Amylase?
Thanks
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.
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.
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.
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.
So is it that the amylase in the Maltose is no longer functional? Thanks.
No, diastatic malt powder actually contains functional enzymes (amylase) that we rely on to help give the crumb structure.
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?
