Hawaiian Bread Rolls
- Feb 18
- 2 min read
Updated: Apr 4
Soft and lightly sweet. These Hawaiian-style rolls bake up tender and airy with subtle richness from egg yolks and pineapple juice.
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 is a 1:1 replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may change spread, crackle, or chew.
Working the Batter
This batter relies on whipped egg whites for lift rather than yeast. For best results, ensure egg whites are whipped to stiff peaks and folded gently to preserve air. The finished batter should feel light and fluffy, not loose. Baking in a glass pan helps prevent over-browning and encourages an even, tender crumb.
Recipe
Makes: 9 rolls
Ingredients
1 cup egg whites (240g, about 8 large eggs or carton egg whites)
2 Tbsp Homestead Sweetener (15g)
1 cup + 2 Tbsp Artisan Bread Flour (140g)
2 Tbsp egg white powder
2 tsp baking powder
½ cup pineapple juice (120g)
4 egg yolks (80g)
Butter, for brushing after baking
Directions
Preheat oven to 350°F. Butter or line an 8×8-inch glass baking dish (metal pans tend to over-brown the bottoms).
In a large bowl, whip egg whites until frothy, then gradually sprinkle in the sweetener. Continue whipping until stiff peaks form.
In a separate bowl, whisk together Rustic Bread Flour, egg white powder, and baking powder.
Stir in pineapple juice and egg yolks until smooth.
Gently whisk in about one-third of the whipped egg whites to loosen the batter.
Carefully fold in the remaining egg whites until the batter is light and fluffy.
Using an ice cream scoop, portion 9 mounds of batter into the prepared pan.
Bake 25–30 minutes, until tops are lightly golden.
Turn off the oven, crack the door, and let rolls rest inside for 15 minutes.
Remove from oven and brush tops with butter while warm.
From the Forage Kitchen
Made with our gluten-free Artisan Bread Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
