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how to make healthier hawaiian rolls recipe using fruit

Healthy Hawaiian Rolls (Made with Applesauce, Banana and Pineapple Puree)

All Purpose Veggies
9 rolls baked in a 8 x 8 inch pan
4.20 from 5 votes
Prep Time 3 hours
Cook Time 20 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 9 servings
Calories 305 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
  • Add the fruit (applesauce, mashed bananas, and crushed pineapple) and the 3 egg yolks
  • Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
  • Add the melted coconut oil.
  • Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
    Additional 1-2 Tablespoons of bread flour (or additional water) may be necessary depending on the protein content of the bread flour, the water content in the fruit purees, as well as the humidity and temperature of the kitchen.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Cover and let rise until doubled, about 60-90 minutes****
  • Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 9 equal sized pieces.
  • Roll into balls and place in a well-oiled bread pan.
  • Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
  • Optional: To add some color and shine to the rolls as it bakes, gently brush the tops of the rolls with egg wash (1 egg yolk plus 2 Tbsp of water).
  • Bake the rolls for 15-20 minutes, or until the interior of the middle roll reaches 190°F.
  • Take the rolls out of the oven, turn it out on a rack, and cool it slightly before slicing.
  • You can store these rolls, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.

Notes

*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
**I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
  • For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you're welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
***can substitute 3 egg yolks with ¼ cup full fat coconut milk
***It's best if the bowl is put in a warm place, and personally, I prefer using the oven that's been preheated for just a quick 10 seconds and spritzed with some water. The moist and warm conditions are perfect for the yeast bread to rise without it drying out. You can also place a bowl of hot water inside the oven so that the steam helps to maintain the humidity. This is especially useful during the winter months, when the conditions are cold and dry.

Nutrition

Calories: 305kcalCarbohydrates: 59gProtein: 8gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 389mgPotassium: 134mgFiber: 2gSugar: 12gVitamin A: 20IUVitamin C: 2mgCalcium: 13mgIron: 1mgZinc: 1mg***Net Carbs: 57g
Keyword bread, yeasted
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