Hawaiian buns are very popular here in the Northern CA. I see them sold at every supermarket and bakery here. It is basically a sweet soft roll. I Google for the recipe and found there are quite a few of it out there. Some have the additions of potato flakes and coconut in it. In the end I settle for the recipe which I had all the ingredients in my pantry. Below is the recipe I adapted from Yammie’s Noshery however I substitute a cup of whole wheat flour to the dough and with some minor changes.
We love this bread as they were soft and very fragrant. It remains soft the next day but on the 3rd day it did harden up a bit but 20 seconds in the microwave it is as soft as they are out of the oven. It tastes so good with some butter, coconut jam or fruit jam.
Adapted from: Yammie’s Noshery
1/3 cup warm milk
1/4 cup light brown sugar
1 tbsp instant dry yeast
5 tbsp butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
3 cups bread flour
1 cup whole wheat flour
1 tsp salt
For the tops:
3 tbsp water
1. Mix together the warm milk, sugar, and yeast. Let it sit for about 5 minutes or until frothy. Add the melted butter, eggs, and pineapple and mix to combine.
2. Add the flour about 1/2 cup at a time, mixing well after each addition. Add the salt. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Add in a bit more milk if the dough is too dry. (I added 2 more tbsp to it)
3. Cover with the top and let rise until double in size (about an hour depend on your environment) Punch the dough down and divide into twelve equal balls.
4. Roll up the balls and place in a well buttered 9” x x13” pan. Cover and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350ºF. 5
. Beat together the egg and water and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Serve warm.