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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 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, deliciously sweet, soft rolls, easy recipe, and perfect for Thanksgiving, Christmas, holidays. Freezer friendly too

ALOHA BREAD, deliciously sweet, soft rolls! These rolls are amazing and the recipe is incredibly easy. just follow the steps and you can’t go wrong!

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 flavor 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 our lovely Aloha Bread recipe, it really is super soft, moist and yes, very very addictive!

 

If you enjoy sweet rolls, why not try our really popular Blueberry Cream Cheese Swirly Bread Rolls. Oh boy! Be sure to make plenty of these too because they never last long!

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!

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!

 

If you’d like to use a fancy-shaped pan for your rolls, we can recommend these ones. There are a variety of sizes, and you can use them for cakes, bread rolls, pies, quiche, the possibilities are endless!

 

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 center. 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 Aloha Bread recipe. 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!

 

 

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

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Cinnamon Raisin Bread

Cinnamon Raisin Bread. A nice easy bread to make, using your bread maker or oven. Delicious toasted and served warm with some butter. This is also great to make French Toast, YUMMY!

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BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!

Soft Vanilla Filled Buns

Light, Fluffy, Soft, VANILLA Filled Buns..oh gosh! Eat these warm or cold, I like them just from the oven! Freezer friendly too

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Almond, Raisin Cream Cheese Sticky Buns

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Aloha Bread

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!

Yield: 16

Aloha Bread

Aloha Bread

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!

Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 0.25oz (One package) 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.
  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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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 200Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 66mgCarbohydrates: 36gFiber: 1gSugar: 6gProtein: 5g
© Lovefoodies
Cuisine: American / Category: Breads
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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  1. Kim says

    Can’t wait to try the aloha rolls however I only have a regular hand mixer so what can I do, use hand kneading only? Thank you in advance for any help or advice.

    Reply

  2. Len says

    I finally tried making this recipe as I am such a failure with dough. I thought this would be an easy one as the instructions were simple and I have all the ingredients. The only I changed is that I used instant yeast instead of active dry yeast. I got the conversion online and followed it to a T. The pan was positioned in the middle of the oven. Color or the top was amazing but the inside did not seem to cook. I added another 5 mins as indicated in the recipe but still it was too doughy. I am not sure what I a doing wrong. I will try using the active dry yeast for a second try and we will see if it comes out nice and fluffy.

    Reply

    • Lovefoodies says

      Hi Len, thanks for writing in and I’m sorry the rolls didn’t turn out well.
      I don’t think it’s the yeast which may have caused the problem but perhaps the time for kneading the dough and also the rising. Often if bread is too “dough” it’s because it hasn’t been kneaded long enough. Try to make sure when you knead, the dough comes away from the sides and if you pull it gently, it should start to spring back showing elasticity.
      On a quick thought, make sure your yeast is still in date. I’ve used out of date yeast before without realising and that was the cause one time when my bread failed to rise properly!!
      I hope that helps!

      Reply

  3. Amelia Campbell says

    I want to know if I can use Almond flour in place of all purpose flour and if so, is it the same amount or not? I am trying to get away from wheat or regular flour.

    Reply

    • Lovefoodies says

      Hi Amelia, I’ve never tried with almond flour so unfortunately I can’t say if it will give you the same results. It’s always tricky with bread so I wouldn’t like to guess and get it wrong!

      Reply

  5. Jeff says

    I just have to try the recipe, I have always wanted to learn to make rolls and it kind of sounds like I have stepped in to a gold mine! If they are half as good as they look, they might be called aloha but with me there going bye bye!!!

    Reply

    • Lovefoodies says

      Hi Clayton, the pineapple juice adds some sweetness to the bread. It doesn’t taste of pineapple once it’s baked. If you don’t want to use pineapple juice, you could add orange or apple juice if that helps!

      Reply

    • Evelyn says

      5 stars
      You must use something for the liquid if you don’t want to use the pineapple juice you must substitute it for another flavored juice. I suppose you could do just water but then they won’t be Aloha, Just a regular roll with no flavor. Hope that helps you out. Evelyn.

      Reply

  8. Crystal says

    Just finished a batch. Had fast rising yeast and used pineapple juice out of a can of pineapple. Results were a light and fluffy roll, but it didn’t taste of pineapple or the store brought Hawaiian roll. They were delicious all the same!

    Reply

  9. Karen says

    Made the Blueberry Swirly Bread to sell at local farmer’s market and they flew off the table. These are sooooooo good!

    Reply

  10. Kathi says

    Hi have a question on step 5 thru seven can I put the two halves in loaf pan and let rise as recipe states how long would I bake the bread?recipe sounds delicious !!!Thank You for your time,

    Reply

  11. CAROLANN RIDDLE says

    Hi I have 2 questions—can instant yeast be used instead of active and the water used with the pineapple juice can it be substituted for milk for richness—any suggestions?

    Reply

  12. Steve says

    Oh, my, goodness! I made these last night and they are exactly like the store-bought brand…exactly.
    These are so good to eat. Congratulations for a copycat recipe this good.

    Reply

  13. Vanessa says

    This bread is a big winner in our house. With friends making orders. I wouldnt change a thing. One time I was taken on a Big learning adventure where I was taught to use the exact yeast dry active. Do not change that step at all. Also do not use a muffin pan. Im baking this one for the 5th time tonight. I always make extra batches. 1 batch is never enough so delicious.

    Reply

  16. Carolynn says

    Hello! Love this bread. I found some pineapple extract on Amazon to sub for the vanilla. I’m going to try adding a little crushed pineapple in the next batch of buns. I will have to adjust the flour of course. Great with teriyaki burgers, and ham sandwiches too!

    Reply

  17. Robbie says

    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

  19. Oskar says

    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

  20. Dolores Jones says

    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

  22. Patricia Wells says

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

    Reply

  25. cathy says

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

    Reply

    • Lovefoodies says

      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

  26. Krista says

    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

    • Lovefoodies says

      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

    • Lovefoodies says

      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

  28. Amber says

    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

    • Lovefoodies says

      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

  29. june says

    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

    • Lovefoodies says

      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

    • Lovefoodies says

      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

  31. Peri Avari says

    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

    • lovefoodies says

      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

    • lovefoodies says

      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

  33. Laura says

    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

    • lovefoodies says

      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

    • Robert says

      I find most breads are done when the internal temperature reaches around 195- 200 degrees F. using an instant read thermometer. That would be around 90 -95 centigrade if I converted properly.

      f

      Reply

    • lovefoodies says

      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

    • lovefoodies says

      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

        • lovefoodies says

          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

    • lovefoodies says

      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

  59. emily says

    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

  62. Mychelle says

    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

    • lovefoodies says

      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

      • Mychelle says

        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

        • lovefoodies says

          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

  63. Chef Mireille says

    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

    • lovefoodies says

      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

    • lovefoodies says

      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

    • Juenessa Williams says

      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

  66. Juenessa Williams says

    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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