Best 14 Hawaiian Sweet Bread Recipes

HAWAIIAN SWEET BREAD

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

SWEET HAWAIIAN YEAST BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer.
• Cycle: white, sweet, no timer.
• Setting: light.

HAWAIIAN SWEET BREAD

Steps:

• Measure ingredients into the bread machine in the order suggested by the manufacturer.
• Set machine for dough.
• Place dough in a 9x5 inch loaf pan. Allow to rise until doubled. Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for about 30 minutes. Crust should be golden and bread should sound hollow when thumped.

BREAD MACHINE HAWAIIAN SWEET ROLLS

Steps:

• Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
• Form dough into rolls, place on a baking sheet, and let rise for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 20 minutes.

SWEET HAWAIIAN MANGO YEAST BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer.
• Cycle: white, sweet.
• Add mango at the beep(20 min after start).
• Setting: Medium.
• For those of you who like a softer crust, as soon as it comes out of the bread machine, place in a plastic grocery bag and tie it closed till it cools.

HAWAIIAN SWEET BREAD - BREAD MACHINE RECIPE - (4.5/5)

Steps:

• Measure ingredients into the bread machine in the order suggested by the manufacturer. Set machine for dough. Place dough in a 9x5 inch loaf pan. Allow to rise until doubled. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven for about 30 minutes. Crust should be golden and bread should sound hollow when thumped.

BREAD MACHINE SWEET HAWAIIAN YEAST BREAD RECIPE - (4.4/5)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer. Cycle: white, sweet, no timer. Setting: light.

HAWAIIAN SWEET ROLLS (BREAD MACHINE)

Steps:

• Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
• Add the pineapple juice to your bread machine.
• Beat the egg and add to your bread machine.
• Add the milk to your bread machine.
• Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
• Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
• Make a small well in the flour, and pour the yeast in the well.
• Run your bread machine on the dough cycle to knead the dough.
• After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
• Grease a 13"x9" pan.
• Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
• IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
• Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
• Bake rolls in preheated oven for 25 minutes or until golden on top.
• Immediately upon removing the rolls from the oven, brush the tops with butter.
• Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
• TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.

HAWAIIAN SWEET ROLLS (BREAD MACHINE)

Steps:

• Prepare the bread machine: Combine ingredients as recommended my your machine's manufacturer.Use the dough setting.
• After the cycle, turn out onto a floured surface and preheat the oven to 350.
• Stretch dough into a log and with a sharp knife cut into 12 pieces.
• Use a 9x13x2 greased baking pan. Let it rise for an hour to 90 minutes.
• Brush with milk and bake at 350 degrees x20 minutes.
• Cover with aluminum foil after 10 minutes to prevent burning**.
• Note on directions:
• **One baker used a glass Pyrex dish, like you would use for lasagna,lined it, ungreased, with waxed paper. Raised and baked it as directed, and it did not require the aluminum to prevent burning. I make these in a lower oven shelf and also haven't needed to cover them up.

SWEET HAWAIIAN BREAD

Steps:

• Mix 1 1/2 cups flour, sugar, salt and yeast in a large bowl.
• Add water, milk, butter, honey and 2 eggs. Mix very well, adding more flour if necessary, until a soft dough forms.
• Knead dough on a lightly floured surface until it's smooth and stretchy, about 10 minutes.
• Place dough in a greased bowl (I use the one I mixed everything in). Cover and let it rise in a warm place until it's doubled in size, about 1 hour.
• Grease baking sheet. Punch down dough. Shape dough int oa ball. Place on baking sheet. Cover; let rise until doubled in size, 30-40 minutes.
• Preheat oven to 350 degrees. Beat remaining egg in a small bowl until smooth.
• Uncover the loaf and brush it with the egg. Bake the bread until golden, about 30 minutes.
• Place on a wire reack to cool.

1 LB ABM HAWAIIAN SWEET BREAD

Steps:

• Add ingredients to your bread machine pan in the order listed above.
• Use light setting and REGULAR bread (not "quick" even though you used rapid-rise yeast).
• This can be a high-rising bread.
• Also notable is that I always look at my bread once the machine has warmed up and it begins its first blending -- if it's too dry, I add a little milk or juice, if it's a little "wet" I add flour in teaspoons at a time -- just "eyeballing" the consistency.
• Your entire house will fill with the aroma of this lovely sweet bread while it bakes!

KING'S HAWAIIAN SWEET BREAD - REVISED

Steps:

• To make the sugar water, in a small bowl use 1 cup of boiling water and dissolve 3/4 cup of sugar. You can add more if you like as long as it fully dissolves.
• Once the sugar water temperature drops into the 100-115 degree range, add the yeast and ginger.
• In another small bowl, add the eggs, sugar, salt and vanilla and mix until all well incorporated.
• Allow the melted butter to cool down (but not go solid). Take a spoonful of the egg/sugar mixture and mix with the melted butter to 'temper' it, then pour the melted butter into the egg/sugar mixture and mix well. You do not want to just pour hot butter into the egg mixture as it could 'cook' the egg and form curds.
• In the mixer, put in the bread flour, potato flour, dough conditioner and powdered milk and briefly mix.
• Once the yeast mixture has foamed, start the mixer on low and pour in the yeast mixture and then the egg mixture.
• Once the ingredients are mixed thoroughly, stop mixing and let it rest about 10 minutes.
• Start the kneading process. The dough should feel a little 'tacky' to the touch but should not stick to your hand and fingers when you pull it away. Knead for at least 10 minutes and then test it using the 'window pane' test.
• Once the dough is well kneaded, form a ball by pulling the sides of the dough under itself to form a tight skin on top.
• Lightly coat a bowl with oil (I use a cooking spray) and place your dough ball in it, rolling the ball in the bowl to coat it. Cover with plastic wrap and place in a warm place to rise for about 2 hours or until it has doubled in size.
• When dough has doubled, place on a floured surface and hand knead for about 30 seconds, then form it into a ball again by tucking the sides under.
• Lightly spray a pie tin with oil and place the dough ball in it. Cover with a large bowl or plastic wrap and let it rise again for 1 hour in a warm place, or until it has risen to cover the bottom of the tin with a nice dome.
• 30 minutes before baking, preheat the oven to 350 deg. and set an oven rack for baking in the middle/center.
• Bake in the pie tin on the middle rack for about 40 minutes. You should see a nice golden brown crust and the interior temperature should be about 200 deg. using a fast acting digital thermometer. If the color is achieved but more time is needed, cover the top with aluminum foil to prevent further browning and to allow the inside to continue baking.
• When done, remove to a cooling rack. You can leave it in the pie tin or remove it and place bread directly on rack. Cool for 30 minutes before tearing and serving.
• Enjoy!

HAWAIIAN SWEET BREAD IN MACHINE (SALLYE)

Steps:

• 1. IMPORTANT: PLACE INGREDIENTS IN BREAD PAN IN THE EXACT ORDER LISTED
• 2. Measure flour and salt and set aside. For a lighter textured bread, sift flour mixture
• 3. Pineapple juice and milk should be lukewarm. you can warm in microwave for 20 to 30 seconds. Slightly beat egg and mix with pineapple juice and milk. Add honey and stir to blend Pour mixture gently into bread pan, do not splash.
• 4. Add flour mixture carefully over top of liquid, making certain to cover all the liquid with flour
• 5. Cut butter into 4 equal pieces and place one piece in each corner of pan on top of flour
• 6. Make a well in the middle of the flour mixture and pour the yeast into it.
• 7. Set cooking cycle for basic or rapid with light or medium crust (depending on your preference). Press start and smell the wonderful odors permeating your house.
• 8. Allow to completely cool after removing from pan before you wrap or bread will get soggy and/or rubbery.

HAWAIIAN SWEET BREAD

Steps:

• 1. Grease bottom and sides of 3 round (8- or 9-inch) cake pans.
• 2. In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, salt, ginger (or mace), vanilla and yeast; set aside.
• 3. In a medium saucepan, heat the milk, water and butter until very warm, 120-130°F.
• 4. Add the warm milk mixture, pineapple juice and eggs to the flour mixture. Beat at low speed of electric mixer just until moistened. Increase speed to medium, and beat at medium speed for 4 minutes. By hand, stir in the flour mixture to form a stiff dough.
• 5. Transfer dough to lightly floured flat surface, and knead in 1/2 to 1 cup more flour until dough is smooth and elastic, about 5 to 7 minutes. Place dough in lightly greased bowl, turning to grease top of dough. Cover loosely with plastic wrap and cover with a clean cloth. Set aside in warm (about 80-85°) place until doubled in size, about 1 to 1 1/2 hours.
• 6. After doubled in size, punch down dough. Divide dough into 3 parts. Form each dough portion into a round ball. Place dough balls in cake pans, cover and set aside for about 1 hour or until doubled in size.
• 7. Preheat oven to 375℉ (190℃).
• 8. For the optional glaze, whisk the eggs and water together, and brush tops of loaves with the egg wash, then sprinkle sugar on top (if desired).
• 9. Bake loaves for 25 to 35 minutes, or until the loaves sound hollow when lightly tapped with a knuckle. Remove cake pans from oven, and remove loaves from pans immediately. When cool enough to handle, cut one loaf into 12 wedges and serve immediately.
• 10. Remaining two loaves can be cooled completely, wrapped in foil, then double-wrapped in plastic wrap, and placed in freezer to be thawed and served later.