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
One package .25 oz or 7 g active dry yeast
¼ cup or 60 ml warm water
2 eggs
½ cup or 120 ml pineapple juice
¼ cup or 60 ml water
⅓ cup or 75 g white sugar
½ tsp vanilla extract
¼ cup or 55 g butter, melted
4 Cups or 500 g all-purpose flour
¼ Teaspoon Salt (add it to the flour)
Instructions
1. In small bowl dissolve yeast in ¼ 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, ¼ 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
- ¼ cup or 60 ml warm water
- 2 eggs
- ½ cup or 120 ml pineapple juice
- ¼ cup or 60 ml water
- ⅓ cup or 75 g white sugar
- ½ tsp vanilla extract
- ¼ cup or 55 g butter, melted
- 4 Cups or 500 g all-purpose flour
- ¼ Teaspoon Salt, add it to the flour
Instructions
- In small bowl dissolve yeast in ¼ 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, ¼ 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.
Pani Popo (Samoan Coconut Bread Rolls). Pani Popo are deliciously soft, fluffy Samoan coconut bread buns, baked in a sweet and thick coconut sauce. Sticky soft bread rolls, ideal for breakfast, dessert or as a snack
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!
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.
ctreya
says:Awesome recipe. Made with Kahlua Pork and mac salad. So good that I had to make them again for Easter!
Lovefoodies
says:Fabulous! I can imagine that combo with the Kahlua is out of this world! Happy Easter :)
sally
says:Would like instructions to make in a bread machine!
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….
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!
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
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!
Mackenzie Dougherty
says:This recipe looks amazing! I do have a question. Can you use margarine instead of butter?
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!
Dawn Marsh
says:I made it with margarine and it was delicious!
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!
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!
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.
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!
shellie
says:Do you know how many days they will last after you make them?
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!
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.)
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. :)
Nikki
says:I don’t have a stand mixer… is there another way around that?
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!
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?
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.
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.
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Kelly
says:Is there any possible substitutes for pineapple juice?
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!
Kayla
says:Can you freeze these rolls? Would it be best to freeze them before they are baked or after?
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!
Kayla
says:Thank you!! How long do they last in the freezer?
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?
Pjones
says:Question: could I just put this in my bread machine!
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!