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A round, golden-brown loaf of bread—reminiscent of a classic Hawaiian roll bread recipe—sits in a wicker basket lined with a colorful cloth, resting on a wooden surface.
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4.43 from 21 votes

Hawaiian Roll Bread Recipe (Hawaiian Sweet Bread)

An irresistible homemade Hawaiian Roll Bread Recipe with pineapple juice and honey for that perfect sweet, fluffy texture. This will become your new favorite loaf of yeast bread with a Hawaiian twist!
Prep Time20 minutes
Cook Time40 minutes
Rise Time30 minutes
Total Time1 hour 30 minutes
Servings: 1 loaf
Calories: 3249kcal
Author: Melissa Griffiths

Ingredients 

Dough

  • 4 ¼ cups bread flour
  • 4 ½ teaspoons 2 packages Red Star Platinum Yeast or another dry instant yeast
  • ⅓ cup nonfat dry milk
  • 1 teaspoon salt
  • ½ cup pineapple juice
  • ½ cup water
  • 5 tablespoons butter
  • ¼ cup honey
  • 2 eggs

Egg Wash

  • 1 egg slightly beaten
  • 1 tablespoon water

Instructions

  • In the bowl of your stand mixer, using the paddle attachment, combine 2 ¼ cups flour, yeast, dry milk and salt; mix well.
  • In saucepan or microwave safe dish, heat pineapple juice, ½ cup water, butter, and honey until warm (120° - 130°F; butter does not have to melt).
  • Add liquids to flour mixture. Add 2 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes.
  • Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes.
  • Punch down dough. On lightly floured surface, shape into a round loaf. Place in greased 9 or 10-inch round pie pan. Cover; let rise in warm place about 15 minutes.
  • Combine egg and 1 tablespoon water; brush loaf. Bake at 375º for 35 to 40 minutes until golden brown.
  • Remove from oven and brush with butter, if desired. Remove from pan; cool.
    A collage showing steps of bread making: dough rising in bowls, covered with plastic wrap, then shaped and baked, featuring a golden brown loaf inspired by a Hawaiian roll bread recipe in a basket lined with a cloth.

Notes

Color Enhancer: Commercial Hawaiian rolls often contain more food coloring to achieve their bright yellow coloring. I don't use food coloring because I think the natural golden color from the pineapple juice and honey provides a more subtle, natural appearance.
Make Rolls Instead: While this recipe makes a beautiful round loaf, you can easily adapt it to make individual rolls. After the first rise, divide the dough into 12-15 equal portions, shape into balls, and place in a greased 9×13-inch baking pan. Reduce baking time to 20-25 minutes for perfectly portioned dinner rolls.
Sweet Finish: For that bakery-quality glossy finish, apply the egg wash generously just before baking. For an extra touch of sweetness and shine, brush warm rolls with melted butter mixed with a tablespoon of honey immediately after baking.
Storing & Using Leftovers:
  • These homemade Hawaiian rolls don't contain preservatives, so proper storage is key. Once completely cooled, store in an airtight container or plastic bag at room temperature for up to 3 days.
  • To refresh rolls that are a day old, sprinkle with a few drops of water and warm in a 300°F oven for 5 minutes.
  • This bread makes great French toast. I turned my loaf in to deep fried Hawaiian Sweetbread French Toast Sticks!

Nutrition

Calories: 3249kcal | Carbohydrates: 514g | Protein: 118g | Fat: 83g | Saturated Fat: 42g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 650mg | Sodium: 3228mg | Potassium: 2160mg | Fiber: 28g | Sugar: 104g | Vitamin A: 3350IU | Vitamin C: 15mg | Calcium: 716mg | Iron: 9mg