Sweet Hawaiian bread – copycat version of King’s Hawaiian rolls! Pineapple juice adds the sweetness to this fluffy yeast bread.
Growing up, I loved when my mom would buy Hawaiian bread from the store.
Not sure if it was because they cost a little more than regular bread, or because I ate them so fast (probably a little of both), but I remember they were a special treat in our household. The rolls were so soft and sweet, the whole bag was gone in no time!
Fast forward to grown-up land, and I don’t even remember the last time I’ve bought Hawaiian bread. Somehow it had slipped off my radar that this even existed, probably to the benefit of my overall carb intake.
I had a moment (likely a pinterest-inspired moment, as is common these days) where I saw them referenced and knew I would have to add it to my baking list.
The “trials” count for this recipe totaled to 3. The first time, this happened – it didn’t look or taste at all like Hawaiian bread (or any type of bread, for that matter), it was flat and hard and pretty bad.
The second time turned out a little better, but as you can see below it still didn’t rise very much and didn’t exactly resemble the fluffy bread I remembered fondly. This time it actually tasted pretty good, though (I added milk and honey).
So I changed a couple more things around and made rolls for my third try. EUREKA I got Hawaiian rolls!
The secret to the sweetness is pineapple juice!
But the secret to yeast bread is warmth, so this time around I made sure to warm the liquids to help the yeast rise.
(Combining the pineapple juice and milk in the recipe sounds weird, I know, but it works.)
There seem to be a lot of copycat recipes out there that use ginger, but I didn’t use any.
Hopefully you can benefit from my trials and enjoy these rolls on the first try.
- 2 1/2 cups all purpose flour, (plus a little extra if needed for kneading)
- 2 1/4 teaspoons yeast, (1 packet)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup pineapple juice
- 1/4 cup milk
- 3 tablespoons honey
- 4 tablespoons unsalted butter, melted
- 2 large eggs, (1 for the glaze)
- In a large mixing bowl or stand mixer, add the flour, yeast and sugar.
- In a microwave safe bowl, add the pineapple juice and milk and warm in the microwave for 20-30 seconds. Add the liquids to the flour mixture.
- Add the honey, melted butter, and 1 egg to the mixing bowl and combine.
- Once ingredients are just combined, lightly flour a surface and knead the dough for 5 minutes. (Or you can use a kneading hook in your stand mixer.) Add a little more flour if needed if the dough is sticky.
- Place back in the bowl, cover and let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 350°F.
- Separate dough into balls (should make about 16) and place in baking dish. Let rise for an additional 30 minutes.
- Use remaining egg to brush tops of rolls so they will brown in the oven.
- Bake at 350°F for 23-27 minutes or until golden brown. Serve warm or store in airtight container in fridge for up to a week.
Amount Per Serving: Calories: 126Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 78mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 3g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.