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Aloha Bread

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ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!
Aloha! Why have I called this recipe Aloha Bread? Can you guess what is in the ingredients?

This is a delicious bundle of soft, light, sweet rolls with a pineapple flavour and oh boy! It is delicious!

This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!

Prep time : 2 hrs (includes rise etc)

Cook Time : 15 – 20 minutes

Yield : 16 rolls

You need : 2 x 9 inch cake pans and parchment paper.

Ingredients

THE DOUGH
One package .25 oz or 7 g active dry yeast
1/4 cup or 60 ml warm water
2 eggs
1/2 cup or 120 ml pineapple juice
1/4 cup or 60 ml water
1/3 cup or 75 g white sugar
1/2 tsp vanilla extract
1/4 cup or 55 g butter, melted
4 Cups or 500 g all-purpose flour
1/4 Teaspoon Salt (add it to the flour)

Instructions

1. In small bowl dissolve yeast in 1/4 cup warm water, not so hot you can’t touch it, just tepid warm, cover and leave for about 10 minutes.
2. In a stand mixer, beat the yeast mixture,eggs, pineapple juice, 1/4 cup water, sugar, vanilla, and melted butter. When all combined, gradually stir in salt & flour until a stiff batter like dough is formed. *** If your dough is too wet, don’t be afraid to add more flour, a tablespoon at a time until it is dry enough to handle. It should come away from the mixing bowl in a ‘ball’ after kneading. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
3. Cover with a clean cloth and place somewhere warm to let rise for 1 hour.

ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!

After 1 hour

4. Punch the air out of the dough and turn it onto a well floured surface.
5. Divide into 2 equal pieces and then divide each of those two pieces into 8, so in total you get 16 pieces
Use 2 x 9 inch baking pans, and grease and flour the pans.
6. After dividing the dough, form into buns like in the photo below, so the seam side is placed down in the pan.
Arrange the buns like the photo, all around and one in the middle. Cover and let rise again until doubled and they are touching each other, about 40 minutes.

ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!

 

ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!

7. Preheat oven to 350F / 180 C / Gas 4
8. Bake for 15- 20 minutes, then remove from the oven and brush the tops with melted butter. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they’re done. If not, return to the oven for another 5 – 10 minutes. Every oven is different but now you know the trick to see if they’re done!

We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

 

ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!

 

ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!

 

ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!

 

Watch this handy video if you want to make this bread by hand. It’s short and has great advice!

Come and check out our other goodies on Pinterest!

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Print
Aloha Bread

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 16

Aloha Bread

Ingredients

  • One package .25 oz / 7 g active dry yeast
  • 1/4 cup / 60 ml warm water
  • 2 eggs
  • 1/2 cup / 120 ml pineapple juice
  • 1/4 cup / 60 ml water
  • 1/3 cup / 75 g white sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup / 55 g butter, melted
  • 4 Cups / 500 g all-purpose flour
  • 1/4 Teaspoon Salt (add it to the flour)

Instructions

  1. In small bowl dissolve yeast in 1/4 cup warm water, not so hot you can't touch it, just tepid warm, cover and leave for about 10 minutes.
  2. In a stand mixer, beat the yeast mixture,eggs, pineapple juice, 1/4 cup water, sugar, vanilla, and melted butter. When all combined, gradually stir in salt & flour until a stiff batter like dough is formed. *** If your dough is too wet, don't be afraid to add more flour, a tablespoon at a time until it is dry enough to handle. It should come away from the mixing bowl in a 'ball' after kneading. Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
  3. Cover with a clean cloth and place somewhere warm to let rise for 1 hour.
  4. Punch the air out of the dough and turn it onto a well floured surface.
  5. Divide into 2 equal pieces and then divide each of those two pieces into 8, so in total you get 16 pieces. Use 2 x 9 inch baking pans, and grease and flour the pans.
  6. After dividing the dough, form into buns like in the photo below, so the seam side is placed down in the pan.
  7. Arrange the buns like the photo, all around and one in the middle. Cover and let rise again until doubled and they are touching each other, about 40 minutes.
  8. Preheat oven to 350F / 180 C / Gas 4
  9. Bake for 15- 20 minutes, then remove from the oven and brush the tops with melted butter. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they're done. If not, return to the oven for another 5 - 10 minutes. Every oven is different but now you know the trick to see if they're done!
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ALOHA BREAD! I made the recipe super easy for you, the rolls are sweet, soft, and oh yes..... they even say Aloha when you bite into them!
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Comments

    We'd love to hear from you. Tell us in the comments below!

  1. This looks amazing, I can’t wait to try it. How do you think extra virgin coconut oil would go in it in place of melted butter? I use coconut oil in bread often and it gives just a hint of coconut flavor.

    Reply

  3. no se podrá hacer esta receta en la maquina de pan, como un pan dulce ????
    You can not make this recipe in the bread machine, like a sweet bread ????

    Reply

  4. Thank you looking forward to having a lot of posts from you. I love bread. There is another bread recipe I want also. You make the dough leave to raise then butter the pan make balls of dough pot into pan. Potatoes bake payed into milk shake well and pay over when bread comes out of oven. I don’t know if I have the recipe right. Please if you have it. Would be very happy to have the recipe. Thank you

    Reply

  6. I love bread and this recipe is awesome. I only eat bread on special occasions, and limit my intake of sweets and fluids.

    Reply

  9. when you say pineapple juice, do u mean sweetened or unsweetened. your rolls look so delicious and i cant wait to try them….

    Reply

    • Hi Cathy, you can choose which juice you prefer. I use the natural juice from the can of pineapples, so that would be unsweetened. The rolls are very soft and tasty so please do enjoy!

      Reply

  10. Hi I’ve never made this before but I’m going to attempt it.. I just have a question first, I noticed that the ingredients list has water listed twice, one says warm water and the other just says water. Is this correct? Just want to double check before I throw in too much water haha I’m so scared to make this

    Reply

    • Hi Krista, yes, the ingredients are correct. The WARM water is used with the yeast. It must be warm (Not HOT!!) so that it activates the yeast which then cause the foaming action which ultimately gives the rise to the bread. The other water can be just plain tap water, which you add with the pineapple juice.
      If it is your first time making bread, just make sure you take note in Step 2 to knead the dough (use a mixer if you have) for 10 minutes. If, after 10 minutes, the dough is not pulling away from the sides of the bowl, it is a little wet, so don’t be afraid to add a little more flour whilst the mixer is on, add a tablespoon at a time, until you do see the dough pull away from the sides. Then you know it is of the right consistency. The problem with flour is that it varies from batch to batch, as well as brands, and they all absorb liquid in different amounts. That is why I added the note about adding more flour if needed. That’s really the only tricky bit in the recipe, but if you know about it then you should be able to do it just perfect!

      I hope this helps and enjoy the rolls. They really are yummy!

      Reply

    • Hi Mackenzie, I’m only used butter for this recipe so I’m not able to say how using margarine will turn out. If you do use it, please do pop back and let us know how it was so we can help anyone else too!
      Thank you and have a lovely weekend!

      Reply

  12. Wow! These were awesome! I was very pleased with the results & will surely be making them again! Had them as rolls with dinner & made ham & melted swiss sandwiches the next day! Just really very tickled with how they turned out! Thanks for sharing this recipe!

    Reply

    • Hi Amber, so glad you enjoyed the rolls. I absolutely love them with ham… it just seems to be one of those combinations that taste so good!
      Thanks very much for writing in and letting us know and wishing you a wonderful 2016!

      Reply

  13. Have been making these dinner rolls for quite some time and love them. Decided to try the recipe in my bread machine set on 1 1/2 loaf and it turned out great and made a 7″ loaf of bread. Went over really great at our church fellowship Thanksgiving meal.

    Reply

    • Thanks very much June! So happy you were able to let us all know how the bread turned out in your bread machine.
      Have a really lovely Thanksgiving!

      Reply

    • Hi Shellie, I have noticed after 2 days, they are not as fresh and soft. I placed them in ziplock bags, one at room temperature and one in the fridge to do a test, the fridge ones were softer after I warmed them through for a few seconds in the microwave, but to be honest, the best quality is on the day of baking these. If you wanted to make ahead for Thanksgiving, we have had reports of some who kneaded and shaped the rolls and then refrigerated BEFORE baking. They just brought the rolls back to room temperature then baked as per the recipe, and they all said the rolls came out lovely, so that would be an option for you. I believe some had kept the dough in the fridge for 2 days before baking.
      Hope this helps!

      Reply

  15. Tried them this weekend:) They were perfect and got eaten really quickly (my son loved them!) brought back Hawaiian memories…could actually taste the pineapple flavors. Great recipe. (To anyone with the sticky dough issue, add flour as you go, very little at a time and knead well, since flour types varies vastly around the world, liquid-flour balance in doughs is always a challenge for recipe creators.)

    Reply

    • Hi Peri, I am so glad we got the thumbs up from your son! They really are quite addictive. I know for me, once I start eating them I can’t stop!!
      You are right about the flour, it is very hard to be exact, so your advice is absolutely perfect. Thank you!
      Thanks so much for your feedback, and glad you all enjoyed the rolls. 🙂

      Reply

    • Hi Nikki, if you pop down to the end of the recipe, there is a little video which shows you how to knead the dough by hand, so you can still make the bread.
      Hope that helps!

      Reply

  17. I made this recipe but there was a problem after the first rise. The dough rose but when I started on step 4, punch down the dough, it was all sticky and gooey. What did I do wrong?

    Reply

    • Hi Laura, I’m sorry to hear about the dough being too wet. It sounds like you perhaps needed to add some more flour, (when you punch it down on the work surface, don’t be afraid to add lots of flour on the work surface). The only other reason I can think of is if the dough was not kneaded for long enough for it to dry a little, like in the photos, but I am assuming you followed the recipe as shown.
      It’s always a little tricky when working with dough, simply because flour can vary so much , even the same brand but a different batch!. Flour absorbs liquid in different amounts, so you do need to judge a little by ‘touch’, and add a little more flour if needed when you are making in to balls.
      The other thing of course, is to double check you added the correct quantities for the ingredients. I only say this because it is quite common to make a mistake. (I did that yesterday with a recipe!!)

      I hope you will try the recipe again, and please, don’t be afraid to add more flour if needed.

      Reply

    • Hi Kelly,
      I haven’t tried swapping the pineapple juice, but I don’t see any reason why you couldn’t try it using orange juice. Obviously it won’t taste the same but I say give it a go!

      Reply

    • Hi Kayla,
      I haven’t personally frozen then prior to baking, only after baking and they were still very good once defrosted.
      However, I found one of the comments from earlier in the recipe from someone who has made the dough, and then allowed to prove (the first rise) and then did this:
      “Then I put them in the refrigerator, with a lid on, and brought the dough back out 2 days later and let them come to room temperature. Then I formed the dough into 18 rolls and let them rise again and baked them. Perfect!!!!”
      So what I would be inclined to try is if you wanted to put the dough in the freezer after the first rise, then bring to room temperature, shape the rolls and allow to rise for the second time then bake. Or simply do it all in one go and freeze the baked ones.

      Please do let me know what you decide! and please enjoy. They really are delicious rolls!

      Reply

        • Hi Kayla,
          To be honest, I really am not sure. I have made a double batch before and had them about 1 month in the freezer, just taking a couple out when I wanted for sammies etc, and they never last long since they get eaten so quickly!! But I think if you seal them in a ziplock bag, and get the air out, maybe a month or two?

          Reply

    • Hi there!
      I have to say I have never tried this recipe using a bread machine, so I can’t be 100% absolute sure!
      If you do try it, please be aware the quantities n the recipe as it does make quite a lot of rolls and i imagine, will be a little more than what a regular bread machine will hold.
      Please do let us know if you try it so I can pop some information for others who may also wish to try with the machine!

      Thanks!

      Reply

  43. oh that bread is SOOO good! I’ve never had it homemade before though and I bet it’s even better. I could eat the whole pan ;o)

    Reply

  46. Resurrecting this thread or trying… lol Has anyone tried making these with coconut flour? I almost tried it but changed my mind at the last minute. My dough is rising now. 🙂

    Reply

    • Hi Mychelle,
      I haven’t had any feedback as yet re the coconut flour, but I did just do some research and found this informative link, which tends to make me want to steer you away from using that type of flour, simply because I don’t think, based on the information, you will be able to achieve a light fluffy bread from using it, which the Aloha Bread is. I think if you wanted to experiment a little, perhaps halve the recipe and try that way, so make half a batch, then you know.
      At least now you are making the rolls as per the recipe, you will know how they should turn out, should you wish to try another time with the coconut flour. Here’s the information I read if you’d like to take a look, and see what you think?
      http://nourishedkitchen.com/baking-with-coconut-flour/

      Reply

      • Well…they were delicious! They were more dense than I thought they were going to be but this wasn’t a bad thing. Very filling.

        Reply

        • Gosh they look real beauties Mychelle!
          Yes, they are filling, I always find I want to eat more than my tummy can hold, but that’s just me being greedy!! If you want to make them a little less dense, you could add an extra 1/2 tsp of yeast and let prove for a bit longer (2nd prove) and see if that gives you more of a ‘fluff’!!
          So glad you enjoyed them.
          On a side note, I’ve opened up a discussion in our Facebook Group about the coconut flour so I will see if anyone has any tips and let you know if there is any new information for you!
          Glad you enjoyed the rolls 🙂

          Reply

  47. This reminds me of these super soft rolls I often get in Chinatown although those have a coconut filling. I may try to replicate those using this as a guide. Great recipe!

    Reply

    • Hi Jen, I’ve never tried this recipe using orange juice but it was already on my list to try next time using mandarin juice! So I would say give it a go. Obviously he flavour will be different but you will still get all the texture and softness etc. I would also say apple juice might be quite tasty too!
      Do let me know how it tastes if you should try with the orange as I’m very curious!
      Happy Baking 🙂

      Reply

    • Hi Eileen, I haven’t tried that myself so I can’t say if it would work. I guess if you refrigerated then brought it back up to room temp to rise properly it could work? Let us know if you try it and I can add your suggestion to the recipe for others! Happy baking!

      Reply

    • I made this dough on Saturday, November 23rd and let it fully rise. Then I put them in the refrigerator, with a lid on, and brought the dough back out on Monday, November 25th and let them come to room temperature. Then I formed the dough into 18 rolls and let them rise again and baked them. Perfect!!!!

      Reply

  50. I just made these rolls and they are the best rolls ever! They are absolutely beautiful too! Thank you sooooooo much for a perfect recipe!

    Reply
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