I love the Hawaiian buns but can't have them because of the eggs, here's a recipe from King Arthur,

[heather_in_sf]

I wonder if I can make them without the eggs and add dried milk powder instead, or yogurt?

I can't afford to waste food by experimenting too much, what do you all think?

Also, I hate that they don't give you a straight recipe on this site, bad blogging, I rewrote it below.

REC: Hawaiian Buns - King Arthur Flour

Sponge:

1/4 cup King Arthur Unbleached All-Purpose Flour

2 tablespoons water

1 tablespoon instant yeast *use more time to rise if using instant dry yeast

Dough:

1/2 cup pineapple juice

1/3 cup brown sugar

1/4 cup softened unsalted butter

2 large eggs plus 1 large egg yolk (reserve the white for later)

1 teaspoon vanilla

2 3/4 cups King Arthur Unbleached All-Purpose Flour

2 tablespoons potato flour

1 1/4 teaspoons salt

In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.

Add the pineapple juice, brown sugar, butter, eggs and vanilla to the rested sponge.

Whisk together the flours and salt well, then add the dry ingredients to the wet ingredients. Mix and knead until the dough is cohesive and smooth. I will be very sticky at first.

Stand Mixer: Beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It will have formed a soft ball, but will probably still be sticking to the bottom of the bowl.

Bread machine: let the machine go through its entire cycle.

Lightly grease the mixing bowl or a large (8-cup) measure, round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.

If you’re using a bread machine and the dough hasn’t doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.

Lightly grease a 9” x 13” pan. Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.

Tent the rolls gently with lightly greased plastic wrap. Let them rise in the pan for 1 hour, until well puffed. Toward the end of the rising time, preheat the oven to 350°F.

Mix the reserved egg white with 1 tablespoon cold water, and brush gently onto the rolls.

Bake the rolls for 20 to 25 minutes at 350 F, or until the internal temperature reads 190°F on a digital thermometer. Remove the rolls from the oven, and let rest 5 minutes then cool on a rack.

http://www.kingarthurflour.com/blog/2015/04/24/hawaiian-buns/

 

[judy-mass]

Heather, ask them in the comments area of the blog.

I have found them to be very good about responding.

 

[heather_in_sf]

I was hoping that one of you fabulous bakers here would know more about the purpose of the egg

in the dough and how to duplicate it?

 

[karennoca]

Take a look at this.

http://chefinyou.com/egg-substitutes-cooking/

 

[charley]

Eggs seem to do a lot for a yeast bread.

Eggs and Structure

Eggs have a more complicated effect on bread, because they're a more complicated ingredient. They consist largely of water, so they add to the bread's liquids and provide some of the moisture that helps gluten develop. The yolks also contain a high percentage of fat, which like oil lubricates the proteins and weakens gluten development. However, eggs also contain large quantities of protein. Those proteins set and become firm when the bread bakes, helping contribute to its crumb structure. Egg proteins are softer and less chewy than gluten proteins, so the end result is a loaf with a tenderer texture.


Further With Eggs

Those attributes alone would make eggs a noteworthy bread ingredient, but they have a handful of other useful effects as well. They add richness and flavor to the bread, so sweet breads and festive breads almost always include eggs. They also contain powerful emulsifiers that help bring fat-based ingredients and water-based ingredients together into a smooth, pliant dough. That's especially important in butter-rich sweet or holiday breads, a second reason those loaves almost invariably include eggs. Eggs also give the loaf a rich golden color inside and out, and many bakers brush beaten egg over the loaves before baking to intensify the effect

 

[heather_in_sf]

Thank you!