Monday, August 6, 2012

King's Hawaiian Bread



I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :)





King's Hawaiian Bread
makes 3 loaves or 24 large rolls
from food.com

6-7 cups all-purpose flour
3 eggs
1 1/2 cups pineapple juice
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter (one stick) melted

Directions:

Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter.
Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).


Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls.


Cover and place in a warm place to rise until doubled in size. The secret to light and airy rolls is making sure they've risen enough....this is an exercise is patience ;)


Bake at 350 degrees for 25-30 minutes or golden brown.


Brush tops with melted butter. Serve warm

35 comments:

  1. Hawaiian bread is our favorite! Thank you for posting the recipe. I will be making this right away. Do I need to use warm pineapple juice? I'm thinking of the yeast when I asked that question because most of the recipes for bread using yeast that I've encountered use warm water.

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    1. Hi Elajr, I just used room temperature juice and it worked out fine. I just wouldn't used chilled juice :)

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  2. Looks amazing - I've been looking for a good hawaiian bread - this might be the one! thanks for the recipe :)

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  3. These buns look perfect! I love the shiny brownish top...Can't wait to try!
    Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

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    Replies
    1. "Perspicaciously Palatable"...The Speech Pathologist in me loves this! I will be visiting frequently :)

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  4. Can I cut the recipe in half?

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    Replies
    1. Yes, just use one egg and 1/2 cup sugar when you half the recipe.

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  5. These look amazing! I have a family of 3 and I know 24 rolls would put us all on a juice fast lol. Should I freeze them after the first rise? Or just half the recipe? This is my first time on your blog I <3!

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    1. Hi Faith, thanks for stopping in! I would half the recipe. Just use 1 whole egg and 1/2 cup of sugar when doing so. Any left over rolls make great ham and cheese sandwiches:)

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  6. OOOh this looks tasty! I suck at baking but this "looks" pretty enough to make for 1st timer! When you said ginger did you mean ground ginger or grated fresh ginger??

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    1. Hi Selle, it should be ground ginger.

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  7. Did u use regular yeast? Or quick rise yeast?

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  8. I use bulk yeast since I do so much baking so I don't have it in the little packets. Do you know how many teaspoons that two of the packets would? The recipe looks amazing. Can't wait to try it.

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    1. I use bulk yeast as well and I used 2 tablespoons for this recipe.

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  9. Thanks Christa, I made these last night and they came out great. Going to make another batch, but this time I'm making loaves instead of buns.

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    1. Wonderful! The loaves will be great for French toast

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  10. Hawaiian Rolls are my FAVORITE and these look amazing! I've always wondered what makes them "Hawaiian" - is it the pineapple juice?

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  11. Thank you for the great recipe! The first time I made these I was in a rush and didn't wait long enough for them to rise the second time. I ended up with dense rolls. This time I waited a good 3 hours for the dough to rise again and they came out fluffy and delicious. Thank you!!

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  12. Wow! Those look just like what you buy in the store! And Pineapple Juice, I never would have thought of it. I just found you while looking for recipes on google, You have a bunch of neat recipes here that I'm going to have to try out!
    ~Sarah

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  13. Looks amzing :) I'd like to ask, if I can substitute pineapple juice and what for?

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  14. Pinned!! I love Hawaiian Bread and I am all about these! Gorgeous!

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  15. In the oven right now... Can't wait to eat one!!! Thanks so much for the great recipe and fabulous photos and tutorial.

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  16. Question: The recipe yields 24 rolls, but 15 are shown pictured in the pan. Were the rolls made larger for this picture or are the others in another pan? I want to get a result like the picture(:

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    1. I placed 15 rolls in a 13x9 inch cake pan and 8 rolls in a bread loaf pan (see 2nd photo from the top). The 24th roll unfortunately fell to the floor :(

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  17. Lovely. Gonna make them soon. Will be a Christmas specual for my family :-)

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  18. Did you use salted or unsalted butter? I notice there is not salt listed in the recipe, so I'm guessing salted?

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    1. Thank you for catching that! I used unsalted butter and added 2 teaspoons of salt. I've edited the recipe to include the salt.

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  19. Made it on Saturday. It is just perfect, thanks for sharing it :)

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  20. Hello, new follower here and I’d like to invite you to join me at my weekly
    Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-13.html
    I hope you can make it!
    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

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  21. My bread is taking forever to rise. Would it be helpful to bloom it first rather than just adding it in as the recipe states. I know the yeast is good I used some yesterday and it was perfect.

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  22. We made this for my wife's family at Thanksgiving this year because buying at the store was too easy; now we are getting requests for the Christmas gathering and beyond. Thanks for making us look good.

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  23. When I put the dough in the pan, the dough seemed to rise (expand) sideways instead of up and down. Is something wrong?

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  24. I tryed this but mine didnt rise at all so i bloomed the yeast first and it worked out beautiful:)

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