I like the texture of Hawaiian rolls but not the sugar. I found this recipe, tried it yesterday, and am happy to report it’s exactly that: Hawaiian roll like texture with a fraction of sweetness.
I did a little bit of research and I’m guessing that what we view as “Hawaiian rolls” was probably a modification of the Japanese milk bread to begin with. This bread, known as Hokkaido milk bread, was created in Japan using tang zhong, a traditional Chinese starter for buns, which utilizes milk or water mixed with a small amount of flour. Surprisingly, this recipe doesn’t add flour to the milk, and now I am wondering if that should’ve been a thing.
A note: they are baking this at 350 for 20 minutes. My baking time had to be adjusted to 30 minutes. I think that the house might have been a bit too cold and my second proofing didn’t go as well, so the bread was slightly denser. Or maybe it’s my oven.
I was going to take pretty pictures for you, but once the bread was sampled, it was immediately declared the best bread I ever made, and I only got this pic before it got eaten.