Hawaiian Bread Rolls
Makes 16 rolls
1 Tablespoon pure maple syrup (or coconut sugar or agave syrup)
1 Tablespoon instant dry yeast
1/3 cup lukewarm water
1 cup pineapple juice
1/3 cup pure maple syrup (or coconut sugar or agave syrup)
3 Tablespoons unsweetened applesauce
1 teaspoon sea salt
4 cups unbleached white wheat flour
In a large bowl (or the bowl of your stand mixer, if you have one) place the 1/3 cup of lukewarm water and sprinkle the 1 Tablespoon of sweetener and yeast on top of it. Stir gently and let stand for 10 minutes to activate the yeast.
Meanwhile, dissolve the 1/3 cup sweetener in the pineapple juice. Add activated yeast mixture and the applesauce and stir to combine.
Using the dough hook on your stand mixer, or a wooden spoon, stir in 1 cup of the flour and the salt. Continue adding flour 1 cup at a time until all 4 cups have been incorporated.
Knead dough with the dough hook or by hand for 5-10 minutes to create a smooth, springy dough. Cover dough in bowl with a clean dish towel and allow to rise in a warm place for 30 minutes.
Punch down dough and divide into 16 equal pieces. Roll each dough piece into a ball and arrange them on a baking sheet lined with parchment paper or a silicone mat. Cover with a clean dish towel and allow to rise in a warm place for another 30 minutes.
Preheat oven to 375F.
When the rolls have doubled in size, place the baking sheet in the preheated oven and bake for 30 minutes.
Remove from oven and allow them to cool slightly before eating. Once cooled, they may be stored in an airtight container for 2 days unrefrigerated or longer in the fridge.
