With a little work you can make your own Hawaiian Bread or Rolls at home. Yes! those light incredibly fluffy slightly sweet little rolls my son adores!
Long story short, the first time I made these I used the wrong kind of yeast, or it was old, and it was an epic failure. The dough never rose. If you use active dry yeast you need to let it sit in the pineapple juice to get frothy before making the bread (called “blooming”). Rapid Rise can go straight in the dough, but I still like to bloom it to make sure the yeast is still good.
One word of warning, this dough is very soft, almost too soft to knead by hand. If you have a bread machine or dough hook I highly recommend using those in lieu of adding too much flour to make it kneadable by hand.
Hawaiian Bread or Rolls
- 1 1/2 cup pineapple juice
- 2 packets Instant or Rapid Rise yeast approximately 2 tablespoons
- 3 large eggs
- 1/2 cup butter melted
- 3/4 cups sugar
- 2 teaspoons salt
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- 1 tablespoon honey
- 6-7 cups all purpose flour
- Heat pineapple juice until very warm (120-130 degrees F), stir in yeast and set aside.
- In a large bowl beat eggs with whisk attachment. Add melted butter, sugar, salt, ginger, vanilla and honey. When juice/yeast is foamy on top, add it to the egg mixture. Mix until blended.
- Add 3 cups of flour and mix until blended. Switch to dough hook and gradually add remaining flour a cup at a time. Dough will be soft and slightly sticky. If it is wet add more flour a little at a time. Knead dough for 5 minutes.
- Place dough into a greased bowl, cover with a towel and put in warm place to doubled in size (1 1/2 to 2 hours).
- Punch down dough. Shape into rolls or loaves and place in greased pan. Let rise until almost doubled in size (about an hour).
- Bake for 25-30 minutes at 350 degrees F.
Until next time, happy eating!