We’ve all bought Kings Hawaiian Rolls at the local supermarket and I think we can all agree, they are fantastic. If you’re looking for something similar to make at home, this is the recipe for you! Hawaiian Aloha Bread will make you feel like you’re in to Honolulu, Maui or Kahuai with the delicious sweetness that comes from the pineapple juice. The pineapple flavor is subtle, but it’ll have you going back for more. Soft, pillowy, and melt in your mouth delicious! These soft and squishy buns are worth every bite!

You can certainly enjoy this recipe as described below and have the bread as a side to whatever dish you’re making. However, if you’re looking for something different, check out the national chain restaurant called Dawg Haus Biergarten. They use their version of Hawaiian Aloha Bread for hot dogs, hamburgers and chicken sandwiches and it is awesome! A rectangular dish would need to be used if you wish to use the bread for sandwiches or hot dogs. You will need 3 rolls (rectangular) for a hot dog and 4 rolls (square) for a hamburger or chicken sandwich.

You can make these rolls in advance and freeze so you have them easily on hand. Just freeze the dough 10 minutes after you shape the rolls. Defrost overnight in the fridge or let them sit at room temperature for about an hour before baking.

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Hawaiian Aloha Bread

5 from 2 votes

Recipe by Flip Flop Foodies Course: BreadCuisine: HawaiianDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

15

minutes

Ingredients

• 0.25 oz 0.25 active dry yeast

• 1/4 cup 1/4 warm water

• 2 2 eggs

• 1/2 cup 1/2 pineapple juice

• 1/4 cup 1/4 water

• 1/3 cup 1/3 white sugar

• 1/2 tsp 1/2 vanilla extract

• 1/4 cup 1/4 butter, melted

• 4 cups 4 all-purpose flour

• 1/4 tsp 1/4 salt

Directions

• In small bowl dissolve yeast in warm water. Cover and leave for about 10 minutes. 
• In a stand mixer, beat the yeast mixture, eggs, pineapple juice, water, sugar, vanilla, and melted butter. When all combined, gradually stir in salt & flour until a stiff batter like dough is formed.
• Cover with a clean cloth and place somewhere warm to let rise for 1 hour. 
• Punch the air out of the dough and turn it onto a well floured surface. 
• Divide into 2 equal pieces and then divide each of those two pieces into 8, so in total you get 16 pieces. Use 2 x 9 inch baking pans, and grease and flour the pans. 
• After dividing the dough, form into buns so the seam side is placed down in the pan. 
• Arrange the buns like the photo, all around and one in the middle. Or arrange them in a square or rectangle pan. Cover and let rise again until doubled and they are touching each other, about 40 minutes. 
• Preheat oven to 350°F
• Bake for 15- 20 minutes, then remove from the oven and brush the tops with melted butter. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they’re done. If not, return to the oven for another 5 – 10 minutes.

Notes

• If your dough is too wet, don’t be afraid to add more flour, a tablespoon at a time until it is dry enough to handle. It should come away from the mixing bowl in a ‘ball’ after kneading. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer.