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! 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!
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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.
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.
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!
Watch this handy video if you want to make this bread by hand. It's short and has great advice!
Recipe Card
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!
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
- 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.
- 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.
- Cover with a clean cloth and place somewhere warm to let rise for 1 hour.
- Punch the air out of the dough and turn it onto a well floured surface.
- 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.
- 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.
- Preheat oven to 350F / 180 C / Gas 4
- 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: 1Amount Per Serving: Calories: 200Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 66mgCarbohydrates: 36gFiber: 1gSugar: 6gProtein: 5g
Delicious Sweet Bread Recipes
Here's a selection of our favorite sweet bread recipes for you to enjoy
Pecan Caramel Monkey Bread, Easy recipe for how to make it. Sticky caramel coated pieces of bread with a sprinkling of chocolate chips & pecan nuts baked in a bundt pan. A great pull apart bread recipe using store bought biscuits.
Orange and Cinnamon Swirly Bread
.... oh my! Seriously soft, sticky, yummy! Happy baking!
Orange Brioche bread, luxuriously soft and buttery, with a hint of orange throughout.Great for snacks, sandwiches, French Toast or to simply eat warm from the oven as they are.
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!
Blueberry Cream Cheese Swirly Bread, made from scratch, easy sweet bread recipe. Soft, sticky, creamy rolls, bursting with juicy blueberries. Perfect for the holiday season
Light, fluffy, soft, vanilla custard filled buns. Eat these sweet bread buns warm or cold, I like them just from the oven! Freezer friendly too
Hot Cross Buns are a lovely soft, spiced sweet roll, and traditionally made at Easter time, simply spilt apart and spread with butter and jam. They're lovely eaten warm from the oven or split and toasted. Nowadays, these are enjoyed all year round! Very easy to make and freezer friendly.
Almond, Raisin Cream Cheese Sticky Buns. These delicious rolls are so yummy, with ground almonds, raisins and cream cheese keeping them soft, sticky and sweet!
Montreal Style Bagels. A wonderful soft, sweeter bagel. Easy to follow instructions and freezer friendly too!
Easy Cinnamon Rolls. A deliciously sweet, soft sticky bun with a great vanilla glaze. These are so delicious warm from the oven with some maple syrup poured over too!
Pecan Maple Syrup Cinnamon Rolls. These are so yummy! Soft, sticky bread buns loaded with pecans and delicious Maple Syrup. Great served warm from the oven!
Jessica Fasano Formicola
says:I’m thinking of all of the wonderful sandwiches you could make with this bread- like pulled pork!
lovefoodies
says:Oh yes! I often make sandwiches using ham cold cuts, very yummy!
Emily @ LovePastaBlog
says:I love all things bread and this looks delicious!
lovefoodies
says:Thank you very much Emily!
Britney
says:Looks and sounds yummy!
lovefoodies
says:Thanks very much Britney!
Melanie
says:Thank you for the video! Very helpful!
lovefoodies
says:You’re very welcome Melanie, I am glad you found it helpful!
Cathy Henry Jill McEldowney
says:I bet the house will smell so good while these are baking! Can’t wait to try them.
lovefoodies
says:oh yes, Cathy, the smells were wonderful! Please enjoy!
Aimee @ LikeMotherLikeDaughter
says:ooh this looks so good! Love the idea of pineapple juice in it!
lovefoodies
says:G;ad you like it Aimee! Please enjoy!
Evelyn @ My Turn for us
says:This is one of my favorite breads!! I have never tried to make it! YUM!!!
Hugs
lovefoodies
says:So glad you like it Evelyn, hopefully you will give it a go yourself! Happy baking!
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)
lovefoodies
says:Thanks Emily, oh gosh, you must try it home made. I am sure you will enjoy it!
Rebecca Hubbell
says:This sounds great, bread is my downfall, especially when it looks this fluffy!
lovefoodies
says:Hi Rebecca, I’m glad you like it, the rolls really are very soft and fluffy, so I hope you get to try them soon!
Thanks for your comments
SpaceshipsLaserBeams
says:This sounds SO good!
lovefoodies
says:Thank you! I hope you will get to try it soon :)
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. :)
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/
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.
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 :)
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!
lovefoodies
says:They’re certainly soft enough like the Chinese rolls!
Jen Evans
says:I’m allergic to pineapple, can I use a different type of juice, maybe orange juice, as a substitute?
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 :)
Eileen Fetzko Hoffman
says:can the dough be made and frozen or refrigerated before use say a day or two/three in advance?
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!
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!!!!
lovefoodies
says:That’s very helpful Juenessa. I was hoping someone had tried it! Thank you for letting us know. Always handy when you can part prepare bread recipes!
Thanks once again :) and Happy Thanksgiving to you and your family!
Juenessa Williams
says:Happy Thanksgiving to you as well!
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!
lovefoodies
says:Hi Juenessa! Thanks so much for your feedback. I’m very happy you enjoyed them. They are one of my favourites for sure. Happy Baking!