Hawaiian Bread

Made this about a dozen times. Now my family’s favorite bread recipe. I bake it as rolls, buns and loaves

This hawaiian bread recipe was pretty awesome. It’s easy to put together with fairly common ingredients. The dough was easy to work with. Smooth and firm it came together without any fuss or issues.it rose beautifully. And the cook time was spot on. I cooked 2 in the oven at the same time and tucked the third in the fridge until they were done then popped that pan in the oven, if you do this regrease the bottom of the pan where the dough ball sits. it soaked up the butter and stuck unlike the first 2 but still came out beautifully. The crumb of this bread is tight but not dense so it holds up to being sliced thin for sandwiches. There is a nice crust that softened beautifully when cooled. The bread is soft and flavorful and not too sweet. The ginger isn’t pronounced but It melds with the pineapple so well I wouldn’t omit it. It’s a valuable ingredient. Use a high quality pineapple juice. My bread is good and I used what came packed with a can of pineapple, this will be amazing when I get some good quality very sweet juice and make this again. This recipe is a keeper. Excited to use it for French toast too!

First time making this recipe, second attempt at Hawaiian bread. I only made half the recipe. My daughter for medical reasons is on an LID diet and cannot eat anything dairy or eggs yolks. I substituted the eggs for egg whites only, the butter for oil. I made rolls in a 13×13” cake pan. They turned out delicious! I will definitely make it again but I will add a little more sugar and will substitute the 1/2 cup of water for coconut milk to see how it turns out.

In the picture this recipe shows rolls, but in the instructions it says to use cake pans to make loaves. So on that note, I found it to be a sticky mess when I tried to make dinner rolls to put into an 9×11 inch baking pan. I have some dough left over in the refrigerator that I hope to find another use for at a latter time.

The look and taste are great. I added a bit more flour- 1/3 cup. Even after baking 40 minutes the loaves don’t sound hollow though. Internal temperature is 180°.

I made this bread is absolutely delicious. It definitely needs some salt added, which I did. The little dash of salt makes it more tasty and just brings out the flavor even more!

had to adjust this recipe: 1) add yeast to the JUICE AND WATER combined, at room temp – this gives the yeast a chance to adjust to the acidity of the juice, from the start – instead of the juice possibly killing the yeast when added later. make sure your juice does not contain any microbe killers, like nitrates and sulfates. 2) added 1tsp salt to dough 3) increased flour to account for humidity by @1c pic is of aloha rolls with a second round of a bread load, plus several loaves of a potato sourdough i’m also making today. just started second rise, and looking good. yeast is also smelling right. cheat: oven off, just light on, is typically perfect temp for bread rising. confirmed with instant read thermometer shows as 80F. add a bowl of warm water if it’s a “dry” day (below 30% humidity).

The guys at the firehouse loved it! I cut the recipe in half and made it into rolls. They paired nice with grilled teryaki chicken. I’ll be making it again next week into buns for pulled pork sandwiches! The “batter” was a bit too sticky for me so I added a bit more flour as needed. Super fun to make!

I followed the recipe exactly except for using bread pans rather than cake pans. The loaves were beautiful and tasted wonderful. I would and will make this recipe again!

nice and easy! Great taste!

I cut the recipe in half (mind the written directions don’t change, watch the amounts carefully). My family loved them!

Five star deliciousness!! I made this recipe with a few changes as suggested by other reviewers. I substituted the second amount of water with pineapple juice for added flavor and added 3/4 tsp of salt. Tastes just like the Hawaiian Sweet Rolls you buy at the store. I proved my dough for about 2 1/2 hours the first time then knocked it down and shaped it into balls for rolls. YES, THE DOUGH IS STICKY! Resist the urge to dump a ton of extra flour in by simply putting 1/4cup of flour on a plate and lightly coating your hands before handling each roll. I measured my rolls to be about 2.5 – 2.75 ounces each but I think I would change this and measure them out to be about 2 ounces each. This way, the recipe would generate about two dozen rolls. I placed the balls in a greased disposable lasagna pan–resist the urge to cram them in! Yes, the dough does spread but it also puffs up nicely. I proved them a second time for about 1.5 hours, until they were nicely puffed. I did a quick egg wash and then baked them for about 25 minutes–watching them closely after 20 minutes. Quick, easy and everyone loved these.

I eliminated the ginger. I brushed the loaves with butter and cooked all three in a large oven-safe skillet for 30 min. I would like a little stronger taste of pineapple. Next time I’ll substitute the second 1/2 water for pineapple juice.

Accidentally used 1 1/2 cups of water had to add a little extra flour turned out okay will not do next time it took longer to rise ????

First, instead of the eggs i substituted ground beef. Then, rather bread ingredients, i used some taco seasoning that I had laying around and served it in some taco shells leftover from last time i made tacos…It was amazing

I made it vegan by using flax eggs instead of eggs and coconut oil instead of butter.

The better was wet as everyone said but it baked well and tastes great. Nice and sweet. My son loves hawaiin bread but said this taste “sour” to him. I don’t know what that means. Next time I’ll try it with water instead of the pineapple juice add honey to the yeast to get it to fluff better. Nice recipe.

I know this recipe said a stiff batter, but even after letting it rise it was still very sticky and not firm at all. My measurements were correct; I used well over 6 cups of flour yet it’s still sticky and unmanageable. The batter resembles quick biscuits made out of pancake batter. All I have to do is bake them now.

Never do reviews but this bread is awesome. Made two loaves and added more flour so I could knead it like regular yeast bread and added 1 teaspoon of salt to the ingredients. I will definitely be making this again maybe making rolls next time!

Made the recipe as shown except when it comes to baking. Gave it an egg white wash with a spinkle of sea salt on top. Very nice. Next time I make. Will cut the ginger to less then half. Like the taste but a bit too pronounced. Made roles and bread. Both turn out excellent.

I made this recipe for a Hawaiian Luau party. The bread came out of the oven just as the first guest arrived. Not only did the house smell great, but the first loaf was gone in no time flat. Very delicious. The dough was still sticky after 6 cups of flour, so I added a 7th and it came out great. The loaves took 25 minutes to bake and were a golden brown. Yum.