There’s nothing quite like warm Hawaiian Bread fresh from the oven – those golden, pillowy rolls with a hint of sweetness that melt in your mouth. This Hawaiian Bread recipe delivers bakery-quality results right in your home kitchen, with a tender crumb and slightly sweet flavor that makes every bite feel like a tropical getaway.
SERVES: 4 | PREP: 25 MIN | COOK: 22 MIN | TOTAL: 2 HR 47 MIN
Ingredients
| Dough Base | Amount |
|---|---|
| Warm water (110°F) | ¾ cup |
| Active dry yeast | 2¼ tsp (1 packet) |
| Granulated sugar | ⅓ cup |
| All-purpose flour | 3½ cups |
| Salt | 1 tsp |
| Eggs (room temperature) | 2 large |
| Butter (melted, cooled) | 4 tbsp |
| Vanilla extract | 1 tsp |
| Pineapple juice | ¼ cup |
| Egg Wash | Amount |
|---|---|
| Egg | 1 large |
| Water | 1 tbsp |
Step-by-Step Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour the warm water into a large mixing bowl and sprinkle the yeast on top. The water should feel like a warm bath on your wrist – not hot, or you’ll kill the yeast.
Step 2: Add 1 tablespoon of sugar from your measured amount to the yeast mixture and stir gently. Let this sit for 5-7 minutes until it becomes foamy and smells like bread. If nothing happens, your yeast is dead – start over with fresh yeast.
Phase 2: Building the Dough (15 minutes)
Step 3: Add the remaining sugar, pineapple juice, melted butter, vanilla extract, eggs, and salt to the foamy yeast mixture. Whisk everything together until the eggs are fully blended and the mixture looks uniform and slightly frothy.
Step 4: Add 2 cups of flour to start and stir with a wooden spoon until combined. The mixture will look shaggy and sticky – this is perfect.
Step 5: Add the remaining flour ½ cup at a time, stirring after each addition. Stop adding flour when the dough starts pulling away from the bowl sides but still feels slightly sticky to touch. You might not need all the flour.
Step 6: Turn the dough onto a lightly floured counter and knead for 8-10 minutes. Push the dough away with your palms, fold it back, turn it 90 degrees, and repeat. The dough is ready when it feels smooth, elastic, and springs back when you poke it with your finger.
Phase 3: First Rise (1 hour 30 minutes)
Step 7: Lightly grease a large bowl with butter or oil and place your dough ball inside. Turn the dough once to coat the top with grease – this prevents a dry crust from forming.
Step 8: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot. I like to heat my oven to 200°F for 1 minute, turn it off, then let the dough rise inside.
Step 9: Let the dough rise for 1 hour and 30 minutes or until doubled in size. To test if it’s ready, poke it with your finger – if the indent stays, it’s perfect. If it springs back immediately, give it more time.
Phase 4: Shaping (10 minutes)
Step 10: Punch down the risen dough with your fist to release air bubbles. Turn it onto a lightly floured surface and divide it into 12 equal pieces using a knife or bench scraper. Each piece should weigh about 2.5 ounces.
Step 11: Shape each piece into a smooth ball by tucking the edges underneath and rolling between your cupped palms. The top should be taut and smooth while the bottom gathers all the seams.
Step 12: Grease a 9×13-inch baking pan generously with butter. Arrange the dough balls in the pan with about ½ inch of space between them – they’ll expand and touch during the final rise. For 4 servings, use 3 rolls per person, so arrange them in 3 rows of 4.
Phase 5: Second Rise (40 minutes)
Step 13: Cover the pan loosely with plastic wrap or a kitchen towel. Let the rolls rise in a warm spot for 30-40 minutes until they’re puffy and touching each other. They should look pillowy and nearly doubled in size.
Step 14: During the last 10 minutes of rising, preheat your oven to 350°F. Position the rack in the center of the oven for even baking.
Phase 6: Baking (22 minutes)
Step 15: Make the egg wash by beating together 1 egg and 1 tablespoon of water with a fork until uniform. Brush this gently over the tops of the risen rolls using a pastry brush – this creates that beautiful golden shine.
Step 16: Bake for 20-22 minutes until the tops are deep golden brown. The internal temperature should reach 190°F when you insert an instant-read thermometer into the center of a middle roll.
Step 17: Remove from the oven and immediately brush the hot rolls with 2 tablespoons of melted butter. This adds flavor and keeps the tops soft. Let them cool in the pan for 5 minutes, then serve warm.
Chef’s Notes
Pineapple juice is the secret ingredient that gives authentic Hawaiian Bread its signature tropical sweetness and tender texture. Don’t skip it – the natural enzymes help create that characteristic soft crumb.
Room temperature ingredients are crucial for this recipe. Cold eggs and butter will cool down your dough and slow yeast activity, leading to longer rise times and denser rolls.
The two-rise method creates superior texture by developing gluten structure in the first rise, then creating the soft, pillowy interior during the second rise. Rushing either rise will give you tough, dense bread.
For even more Hawaiian Bread flavor, brush the finished rolls with a mixture of melted butter and honey (2 tablespoons butter to 1 tablespoon honey). This mirrors the sweetness level of commercial varieties.
Nutrition Information (Per 3-Roll Serving)
- Calories: 485
- Protein: 12g
- Carbohydrates: 78g
- Fat: 14g
- Fiber: 2g
- Sugar: 18g
- Sodium: 380mg
Variations to Try
Coconut Hawaiian Rolls: Replace ¼ cup of the all-purpose flour with coconut flour and add ½ cup sweetened shredded coconut to the dough in Step 5. The coconut adds tropical flavor and extra moisture to your rolls.
Honey Butter Hawaiian Bread: Swap the granulated sugar for honey in the dough for a deeper, more complex sweetness. If you love sweet breads, check out this honey bread recipe for another delicious option.
Cinnamon Sugar Hawaiian Rolls: After brushing with egg wash in Step 15, sprinkle the tops with a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. These pair wonderfully with morning coffee or tea.
Stuffed Hawaiian Rolls: Flatten each dough ball in Step 11 and place a small cube of cream cheese or mozzarella in the center before sealing and shaping. Similar to how Gruyere apple pie cinnamon rolls transform a classic recipe, these stuffed versions create a delicious surprise inside.
Storage & Reheating
Room Temperature Storage: Keep Hawaiian Bread in an airtight container or resealable bag for up to 3 days. Don’t refrigerate – the cold temperature makes bread stale faster by crystallizing the starches.
Freezing: Wrap completely cooled rolls tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight on the counter, still wrapped, to prevent moisture loss.
Reheating: Wrap rolls in foil and warm in a 300°F oven for 10 minutes. For a quicker option, microwave individual rolls for 15-20 seconds wrapped in a damp paper towel to restore softness.
Make-Ahead Option: Complete through Step 12, cover the pan tightly with plastic wrap, and refrigerate overnight. The next morning, let the rolls sit at room temperature for 45 minutes before baking as directed.
Troubleshooting Common Issues
Problem: Dense, Heavy Rolls Your yeast was either expired or killed by too-hot water. Always check expiration dates and use a thermometer to confirm water temperature stays between 105-115°F. Also ensure you didn’t add too much flour – the dough should remain slightly sticky.
Problem: Rolls Didn’t Rise The environment was too cold, or your yeast wasn’t activated properly. Create a warm rising spot by placing dough near (not on) a warm stovetop, or use the turned-off oven trick from Step 8. The ideal rise temperature is 75-80°F.
Problem: Dry, Crumbly Texture You added too much flour during kneading, or the rolls overbaked. Measure flour by spooning it into the measuring cup and leveling off, not scooping directly. Start checking for doneness at 20 minutes to prevent overbaking.
Problem: Rolls Are Too Sweet Hawaiian Bread is naturally sweet, but you can reduce the sugar to ¼ cup if you prefer a more subtle sweetness. Don’t eliminate it completely – the yeast needs some sugar to feed on and create those beautiful rises.
Problem: Tops Are Browning Too Fast Your oven temperature is too high, or the rack position is too close to the heating element. Verify oven accuracy with an oven thermometer, and tent the rolls loosely with foil during the last 5 minutes of baking if they’re browning too quickly.
Equipment Essentials
- Large mixing bowl (at least 4-quart capacity for rising dough)
- Wooden spoon or sturdy spatula for mixing
- Measuring cups and spoons
- Kitchen scale (optional but helpful for dividing dough evenly)
- 9×13-inch baking pan
- Pastry brush for egg wash and butter
- Instant-read thermometer for checking water temperature and doneness
- Plastic wrap or clean kitchen towels for covering during rises
- Bench scraper or knife for dividing dough
Shopping List by Store Section
Baking Aisle:
- All-purpose flour (3½ cups)
- Granulated sugar (⅓ cup)
- Active dry yeast (1 packet)
- Vanilla extract (1 tsp)
- Salt
Dairy Section:
- Butter (6 tbsp total)
- Eggs (3 large total)
Juice Aisle:
- Pineapple juice (¼ cup)
Success Secrets
1. Master the float test for yeast activation: Drop a small pinch of the foamy yeast mixture into a cup of water. If it floats, your yeast is alive and ready. If it sinks, start over with fresh yeast.
2. Create a perfectly warm rising environment: Heat your oven to 200°F for exactly 1 minute, turn it off, then place your covered dough inside. This maintains the ideal 75-80°F temperature that yeast loves.
3. Use the windowpane test for proper kneading: Stretch a small piece of dough between your fingers. If it stretches thin enough to see light through without tearing, you’ve kneaded enough. If it tears immediately, keep kneading for 2-3 more minutes.
4. Weigh your dough portions for uniform rolls: After dividing the dough in Step 10, each piece should weigh 2.5 ounces. Consistent sizes mean every roll bakes at the same rate, preventing some from burning while others stay undercooked.
5. Brush with butter twice for maximum softness: Apply melted butter immediately after baking when the rolls are hot – they’ll absorb it and stay soft for days. Then brush again just before serving for extra richness and shine.
