Low Sodium Hawaiian Buns
Delight in the tropical sweetness of homemade *Low Sodium Hawaiian Buns*—the perfect solution for anyone seeking a healthier spin on a beloved classic. These soft, golden rolls are infused with the natural sweetness of pineapple juice and honey, creating a subtle flavor that’s both irresistible and heart-friendly. What makes this recipe special is the focus on reducing sodium without sacrificing taste, while key ingredients like melted unsalted butter and a hint of vanilla extract lend rich textures and aromas. Crafted with simple pantry staples and baked to perfection in just under 20 minutes, these buns are wonderfully versatile—perfect for sandwiches, sliders, or as a stand-alone treat. Each batch yields 12 fluffy, pillowy rolls that rise beautifully, thanks to the hand-kneaded dough and a carefully timed double proof. Whether you're prepping for a dinner party or simply indulging your love for freshly baked bread, these low sodium buns are sure to steal the spotlight!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water
- 0.75 cups Pineapple juice
- 0.25 cups Unsalted butter, melted
- 0.25 cups Honey
- 1 Large egg
- 1 teaspoon Vanilla extract
- 4 cups All-purpose flour
- 0.5 teaspoons Salt (optional, low sodium)
Instructions
In a small bowl, dissolve the active dry yeast in warm water (around 105-110°F). Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the pineapple juice, melted unsalted butter, honey, egg, and vanilla extract. Mix well until blended.
Add the yeast mixture to the wet ingredients and stir until combined.
Gradually add 3 cups of all-purpose flour to the wet ingredients, mixing until the dough starts to come together.
Lightly dust a clean surface with flour and turn the dough out onto the surface.
Knead by hand for about 8-10 minutes, gradually incorporating the remaining 1 cup of flour. Knead until the dough is smooth and elastic.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides. Cover with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size, about 1-2 hours.
Punch down the risen dough gently and divide it into 12 equal-sized pieces.
Shape each piece into a round ball by tucking the edges under the bottom and placing them on a parchment-lined baking sheet.
Cover the dough balls with the towel again and let them rise for another 30-45 minutes, or until they are puffy.
Preheat the oven to 350°F (175°C).
Optionally, brush the tops of the buns with a bit of melted unsalted butter for a richer crust.
Bake the buns in the preheated oven for 18-20 minutes until golden brown.
Remove from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 76.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 131 mg | 10% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
