Sliders on Hawaiian Bread Rolls

When we were making up the menu for this week Matt suggested we have burgers one night, he had seen some online that were on Hawaiian bread rolls & he wanted to try that. I decided to take the opportunity to try making my own Hawaiian bread & Matt tried a different method for cooking the burgers. We both thought the end result was one of the best burgers we've ever made!

I found a lot of recipes on line for Hawaiian bread so I combined what I learned from this & that to make my dough. This is a rich, sweet dough not unlike a brioche though not as quite as heavy. I left it to Matt to decide how to shape the bread & he went with pull apart rolls similar to the Hawaiian bread you get in the store. They turned out really fluffy & the perfect size for sliders. I'm not sure if they tasted exactly like Hawaiian bread but they were really good.


Hawaiian Bread Rolls

1/2 c warm water
1/2 c pineapple juice
1/4 c melted salted butter + more for brushing on the rolls before baking
1 T dry yeast
1/2 T kosher salt
1 large egg, beaten
1/2 t vanilla extract
6 T sugar
3 c all-purpose flour

Put the water, pineapple juice & melted butter in a large container. Stir in the yeast. Add the salt, egg, vanilla & sugar, stir again. Add the flour 1 cup at a time. If it gets too hard to stir in with a spoon use your hand to incorporate it all. You should have a soft dough. Cover loosely & let sit at room temperature until doubled in size, 2 - 3 hours.

At this point you can shape the rolls, rise them again & bake them but I put the covered container in the fridge & let it sit overnight ala Artisan Bread in Five Minutes a Day.

On baking day prepare two loaf pans by spraying them with non-stick spray. Shape the dough into sixteen 1 1/2 - 1 3/4 ounce balls (if the dough is a little stiff let it warm up a bit before shaping). Cover with a towel & let rise until doubled in size, 2 - 3 hours.

Preheat oven to 350 F. Brush the rolls with melted butter. Bake for 20 minutes or until golden brown. Cool on a rack.

Makes 16 rolls.

Matt says he based his method for cooking these burgers on the steaming that White Castle does. He used a large skillet to create a lid over the burgers on the grill so that they cooked in their own steam. They came out so tender & juicy. I also loved the onions cooked with the burgers.

Matt's Sliders

1/2 pound of ground grass- fed beef
1 t steak seasoning
3 dashed worcestershire sauce
1 t salt
1/2 c chopped onion
non-stick spray
5 small slices of cheese, optional (we used monterey jack)

Mix the beef with the steak seasoning. worcestershire & salt. Form into 5 patties.

Heat a griddle over medium heat. Spray with non-stick spray. Sprinkle the onions on the griddle. Place the patties on top of the onions. Use a skillet or other large pan to cover the burgers. Let cook for 3 minutes. Flip burgers over, add a cheese slice to the top of each burger if using & replace lid. Cook another 2 - 3 minutes for medium.

Serve on Hawaiian Bread Rolls that have been split in half with the toppings of your choice.

Makes 5 sliders.

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