Hawiian Sweet Rolls


Hawiian Sweet Bread! These mouthwatering and heavenly sweet buns are my family’s favorite. Every time we do groceries I don’t know how they jump into the cart. So I have been looking for a good copycat recipe for a while and not one has convince me until King Arthur Flour Blog posted this one. And let me tell you, these buns are really good!!

I have to thank Robert R. Taira for creating this amazing buns. A Hawaiian-born son of Japanese immigrants, he opened his first bakeshop, Robert’s Bakery, after graduating top of his baking class on 1950. I think that Robert never though that his sweet bread will be in almost every American table. His business grew exponentially since 1950. This is what I call a real American dream come true, and a great recipe! So be my guest and lets try this sweet pinch of sugar!


For the Sponge

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon instant yeast; King Arthur recommend SAF Gold instant yeast because it react better with sweet breads, but you can use regular, it’ll only will take more time to rise.
  • 2 tablespoons water

For the Dough

  • 1/2 cup pineapple juice
  • 1/4 cup (4 tablespoons) softened, unsalted butter
  • 1/3 cup brown sugar
  • 2 large eggs plus 1 egg yolk, white reserved
  • 1 teaspoon vanilla extract
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons potato flour (this is a key ingredient, it serves as a sort of preservative, it will retain moisture and buns will last more)
  • 1 1/4 teaspoons salt


Let’s Bake!

  1. In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.12983401_10154801857270752_5117373100567307173_o
  2. Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.
  3. Whisk together the flour, potato flour, and salt before adding it to the liquid ingredients.
  4. Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed.

*Note: If you find the dough isn’t coming together, add a tablespoon or two of flour.

  1. Lightly grease the mixing bowl or a large measuring cup (8-cup); round the dough into a ball, and place it in the bowl or measuring cup. (I use coconut oil)
  2. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you’re using a bread machine and the dough hasn’t doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.


  1. Lightly grease a 9″ x 13″ pan. Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.


  1. Let the dough rise in the pan for 1 hour, until it’s nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.
  2. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.


  1. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
  2. Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack. Serve warm with cup of coffee! Enjoy!




Original recipe,  http://www.kingarthurflour.com/blog/2015/04/24/hawaiian-buns/

Hawiian Bread official site,  http://www.kingshawaiian.com/about-us/





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