Hawaiian Buns

Hawaiian Buns

Pineapple juice gives these Hawaiian Buns a light tangy sweetness that will have you saying “aloha” to this recipe time and time again.

Hawaiian Buns
Makes 15
  • 2 tablespoons warm water (105°F to 110°F)
  • 4¼ cups (531 grams) all-purpose flour, divided
  • 1 tablespoon (9 grams) active dry yeast
  • ¾ cup pineapple juice, canned*
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ¼ cup (57 grams) unsalted butter, softened
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 teaspoons (6 grams) kosher salt
  • Melted unsalted butter
  1. In the bowl of a stand mixer fitted with the whisk attachment, combine 2 tablespoons water, ¼ cup (31 grams) flour, and yeast. Let stand until mixture is foamy, about 15 minutes. Add pineapple juice, brown sugar, softened butter, eggs, egg yolk, and vanilla, beating until well combined.
  2. In a large bowl, combine salt and remaining 4 cups (500 grams) flour. Gradually add flour mixture to pineapple mixture until dough is smooth but sticky. Switch to the dough hook attachment, and beat at low speed for 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 2 hours.
  3. Line a 13x9-inch rimmed baking pan with parchment paper, and spray with cooking spray.
  4. Gently punch dough down, and divide into 15 equal portions. Roll into balls. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F) until puffed, about 1 hour.
  5. Preheat oven to 350°F. Bake until golden brown, 20 to 25 minutes. Brush with melted butter. If using fresh pineapple juice, heat the juice to 200°F. Then cool to lukewarm.
If using fresh pineapple juice, heat the juice to 200°F. Then cool to lukewarm.

This dough is spongy, and should not be overworked when rolling into balls. If overworked, the dough won’t rise well.




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  1. If I wanted to freeze some of these, would you suggest doing it before baking or after? If before, then what would I need to do when I wanted to bake them after frozen? Thank you.

  2. I was checking the online recipe to see if there were any comments to help me when making the recipes from the May/June 2019 Bake from Scratch magazine, however, I noticed the recipe is different–is there a reason the online recipe is different than the magazine recipe? Thank you!

    • Hi Jennifer! Thank you for reaching out! This is actually not the recipe from our May/June 2019 issue, but an earlier Hawaiian buns recipe we developed a few years ago. We have not yet uploaded our recipe from May/June, but this one is also delicious!


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