• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking

Published: Sep 15, 2016 · Modified: Jan 25, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Hawaiian Buns | King Hawaiian Sweet Buns | Hawaiian Sweet Rolls

Jump to Recipe

These Hawaiian Sweet Buns are something that I have bought many several times and I just love the mild fruity sweetness and the wonderful feathery texture of the Hawaiian Sweet Rolls.

I have many times avoided walking through the aisle where these King Hawaiian Sweet buns are fearing that I might end up buying these. I was thinking of making these buns eggless, but then dropped the idea as I realized that if I had to get the feathery texture of the King’s Hawaiian sweet buns, I have to make it with enriched dough.

Hawaiian Buns on a wire rack.

When I bake sweet buns, many thought run in my mind. I have a very close relationship with buns as it is one of my favorite ways to eat bread. I have made several trips to Adyar bakery to buy the sweet buns for me and my mother.

It is one of her ever favorite thing to eat and would not miss a chance to eat them. I have made the tutti frutti bakery style buns few months back and it was quite close to the buns we get in the Adyar bakery.

Sign up to my newsletter

I just wish, I was able to bake these Hawaiian Sweet Buns for my mother. The other favorite recipe of my mother is the Classic Butter Croissant.

Fluffy King Hawaiian Sweet Buns.

The mild fruity flavor of the Hawaiian sweet buns is from the pineapple juice that we add to the dough. I have made the buns very small, so my boys can eat them as snack, but if preferred, you could make them slightly bigger. The smaller size is also so that I can control the number buns I am eating.

One thing I have to mention about the dough is that it is extremely sticky. Do not be tempted to add more flour than needed as it could make the buns tough. Add flour just enough to bring it together as a dough.

I kneaded the dough in my stand mixer and I added a couple of tablespoons of extra flour than mentioned to bring it all together. My dough was still sticking to the bottom of the mixer bowl and I just scraped them off and formed a ball.

Soft baked Hawaiian Sweet Rolls.

Preparation time – 25 minutes plus about 2 ½ to 3 hours of rising time
Baking time – 22 to 25 minutes
Difficulty level – medium
Recipe adapted from – KAF

Ingredients to make Hawaiian Sweet Buns – makes 24 small buns

For the sponge

  • All purpose flour – ¼ cup
  • Instant yeast – 1 tbsp
  • Water – 3 tablespoon (slightly warm)

For the dough

  • All of the sponge
  • All purpose flour – 2 ¾ cup
  • Salt – 1 ¼ tsp
  • Brown sugar – ⅓ cup
  • Butter – 4 tablespoon (softened)
  • Pineapple juice – ½ cup
  • Eggs – 2
  • Vanilla – 1 tsp

For the glaze

  • Milk – 2 tbsp
  • Butter – 2 teaspoon (melted)
Hawaiian Fluffy Buns are ready.

Step by step Process

Making the Dough

  • In the bowl of the mixer or in a large bowl, add all of the sponge ingredients and mix. Keep it aside for 15 minutes to rest.
  • Once the sponge has rested, add the pineapple juice, butter, brown sugar, eggs and vanilla to it. Mix well with a whisk or with the flat beater attachment in the mixer.
  • Run the mixer in medium speed for about 2 to 3 minutes to incorporate everything.
  • In the meantime, sift together the flour and the salt. Add the flour gradually to the wet ingredients and mix well. The mixture would be very sticky and might not even form dough. Keep mixing it with the flat beater for 2 more minutes and then switch to the dough hook.
  • Start kneading the dough and continue for 7 to 8 minutes. If the dough does not form and appears very wet, add couple of more tablespoons of flour. Keep in mind that this will be sticky dough, but it should at least form smooth dough. I needed the extra flour to bring it to the right consistency.
Kneading the dough by adding all the ingredients.
  • Once the dough has been kneaded enough and it appears smooth and soft, stop kneading and transfer it to a well greased large bowl. Cover the dough and let it rise for 1 ½ to 2 hours. The dough has to rise well over double its volume so let it proof for about 2 hours.
Dough rising in a bowl.

Shaping the buns

  • Lightly grease a rectangle 9 x 13 baking pan.
  • Gently punch down the risen dough and divide it into 24 small pieces. I cut the dough in half and then once again into half. Then I cut each quarter into 6 pieces to yield 24 pieces.
  • Roll the dough to form a smooth ball and line them up in the tray with some space in between.
Making small balls and placing in to the pan.
  • Loosely cover the baking pan and then let it rise again for 45 minutes to an hour.
Dough keep to rise more.

Baking the buns

  • Preheat the oven to 350 F just before the dough has finished rising.
  • Combine the milk and the butter for the glaze.
  • Brush the risen buns liberally with the milk-butter mixture. This gives the buns a very nice color.
Brushing the buns.
  • Bake the buns for about 22 minutes or until it is golden brown evenly and sounds hollow when tapped.
Hawaiian Buns is baked and cooling down.
  • Let it cool for about 10 minutes in the pan and then cool it down on a cooling rack.
  • Serve the Hawaiian sweet Buns warm.
Hawaiian Buns is ready to eat with curry.

Expert tips

  • Make sure to start with active yeast. If the yeast is old and does not rise, the buns won't turn out as soft.
  • The Hawaiian buns need to be made with an enriched dough for the feathery texture.
  • Adding the pineapple juice gives the Hawaiian rolls the fruity tropical flavor.
  • The dough is extremely sticky. do not be tempted to add more flour or else the Hawaiian sweet rolls won't have the soft texture.

Frequently asked questions

Can I freeze the Hawaiian sweet rolls?

Absolutely yes. We can freeze the Hawaiian buns just like any other dinner rolls. Thaw it before serving. I also like to slightly warm the rolls in the microwave just before serving.

Can I freeze the dough for the Hawaiian buns?

Make the dough and let it rise the first time in the refrigerator. At this stage you can freeze the dough as well. Make sure to remove it and let it come to room temperature entirely before shaping.

Can I make Hawaiian buns without eggs?

The texture of the Hawaiian rolls comes from the enriched dough. I will suggest not to skip the eggs to get the same soft texture.

More buns and rolls

  • Lolo Buns | Fijian Coconut Buns
  • Hot Cross Buns | Eggless Recipe
  • Gai Mei Bao – Chinese Cocktail Buns – Chinese Coconut Buns
  • Pav Buns - Dinner Rolls Made Using Tangzhong Method

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Hawaiian Buns pulling apart

Hawaiian Buns | King Hawaiian Sweet Buns | Hawaiian Sweet Rolls

These Hawaiian Sweet Buns are something that I have bought many several times and I just love the mild fruity sweetness and the wonderful feathery texture of the Hawaiian Sweet Rolls.
5 from 2 votes
Print Pin Rate
Course: Baking recipes, Bread Buns, Sweet Dish
Cuisine: Indian
Diet: Low Lactose
Prep Time: 25 minutes
Cook Time: 25 minutes
Rising Time -: 3 hours
Total Time: 3 hours 50 minutes
Servings: 24 Buns
Calories: 98kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Mixer 
  • Baking Pan
  • Oven
  • Brush
  • Wire rack

Ingredients

For the sponge

  • ¼ cup All purpose flour
  • 1 tablespoon Instant yeast
  • 2 tablespoon Water slightly warm

For the dough

  • All of the sponge
  • 2¾ cup All purpose flour
  • 1¼ teaspoon Salt
  • ⅓ cup Brown sugar
  • 4 tablespoon Butter softened
  • ½ cup Pineapple juice
  • 2 Eggs
  • 1 teaspoon Vanilla

For the glaze

  • 2 tablespoon Milk
  • 2 teaspoon Butter melted

Instructions

Making the Dough -

  • In the bowl of the mixer or in a large bowl, add all of the sponge ingredients and mix. Keep it aside for 15 minutes to rest.
  • Once the sponge has rested, add the pineapple juice, butter, brown sugar, eggs and vanilla to it. Mix well with a whisk or with the flat beater attachment in the mixer.
  • Run the mixer in medium speed for about 2 to 3 minutes to incorporate everything.
  • In the meantime, sift together the flour and the salt. Add the flour gradually to the wet ingredients and mix well. The mixture would be very sticky and might not even form dough. Keep mixing it with the flat beater for 2 more minutes and then switch to the dough hook.
  • Start kneading the dough and continue for 7 to 8 minutes. If the dough does not form and appears very wet, add couple of more tablespoons of flour. Keep in mind that this will be sticky dough, but it should at least form smooth dough. I needed the extra flour to bring it to the right consistency.
  • Once the dough has been kneaded enough and it appears smooth and soft, stop kneading and transfer it to a well greased large bowl. Cover the dough and let it rise for 1 ½ to 2 hours. The dough has to rise well over double its volume so let it proof for about 2 hours.

Shaping the buns –

  • Lightly grease a rectangle 9 x 13 baking pan.
  • Gently punch down the risen dough and divide it into 24 small pieces. I cut the dough in half and then once again into half. Then I cut each quarter into 6 pieces to yield 24 pieces.
  • Roll the dough to form a smooth ball and line them up in the tray with some space in between.
  • Loosely cover the baking pan and then let it rise again for 45 minutes to an hour.

Baking the buns –

  • Preheat the oven to 350 F just before the dough has finished rising.
  • Combine the milk and the butter for the glaze.
  • Brush the risen buns liberally with the milk-butter mixture. This gives the buns a very nice color.
  • Bake the buns for about 22 minutes or until it is golden brown evenly and sounds hollow when tapped.
  • Let it cool for about 10 minutes in the pan and then cool it down on a cooling rack.
  • Serve the Hawaiian sweet Buns warm.

Notes

Expert tips
  • Make sure to start with active yeast. If the yeast is old and does not rise, the buns won't turn out as soft.
  • The Hawaiian buns need to be made with an enriched dough for the feathery texture.
  • Adding the pineapple juice gives the Hawaiian rolls the fruity tropical flavor.
  • The dough is extremely sticky. do not be tempted to add more flour or else the Hawaiian sweet rolls won't have the soft texture.

Nutrition

Calories: 98kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 148mg | Potassium: 36mg | Fiber: 1g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Pizza Swirl Bread Recipe
Focaccia with Herbed Oil and Caramelized Onions »

Reader Interactions

Comments

  1. Natalie says

    January 27, 2022 at 3:53 am

    5 stars
    Oh wow, these buns look fantastic! I can't wait to bake them now! Saved the recipe.. thanks!

    Reply
    • Sandhya Ramakrishnan says

      January 27, 2022 at 4:30 pm

      Thank you Natalie!

      Reply
  2. Beeb says

    January 26, 2022 at 2:23 pm

    These rolls looks so delicious and fluffy! I can't wait to try them out for myself

    Reply
    • Sandhya Ramakrishnan says

      January 27, 2022 at 4:30 pm

      Thank you Beeb!

      Reply
  3. Priya Srinivasan says

    January 26, 2022 at 12:45 pm

    5 stars
    Wow sandhya! look at those soft and fluffy Hawaiian buns, i m definitely baking these for the weekend, i bet both my boys would go gaga!!!

    Reply
  4. Srivalli Jetti says

    December 05, 2016 at 3:58 am

    OMG Those buns are looking so sinful Sandhya, I am bookmarking this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!