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Hawaiian Buns

  • Author: Meagan


Super amazing, pretty and perfect looking, you can taste the pineapple! and you can have them all ready in your fridge the day before to cook for breakfast or for any meal you wish.  I did mine up the day before to have with a simple weeknight soup dinner and we wiped them out – (butter + honey = dessert).  Borrowed from Volume One of the ‘Bake from Scratch’ book series, these buns are a brilliant reason for anyone try their hand at bread making, or to just bake for the heck of it – enjoy!



2 T. warm water AND 1/4 c. (31 g) flour AND 1 T. (9 g) active dry yeast

3/4 c. canned pineapple juice (if you’re using fresh, you need to heat it to 200 degrees and then allow it to cool to lukewarm)

1/3 c. (73 g) brown sugar AND 1/4 c. (57 g) softened butter

2 eggs AND 1 egg yolk AND 1 t. vanilla

2 t. (6 g) kosher salt AND 4 c. (500 g) flour


Measure and weigh out all of your ingredients, making sure that each is at the proper temperature.  In the bowl of your electric mixer, use a fork to whisk together the warm water, 1/4 cup of flour and the yeast and then leave this mix to sit for about 15 minutes until it’s foamy.

Add in the pineapple juice, brown sugar, softened butter, eggs, yolk and vanilla and use the paddle attachment to beat until well combined.  Whisk together the salt and 4 cups of flour in a separate bowl.

Gradually add the flour mix to the mixer and continue to combine until the dough begins to smooth out but is still quite sticky.  Switch the paddle to the dough hook, add the remaining flour mix and then beat and knead at low speed for a good five minutes.

Lightly spray a large bowl, turn the dough into the bowl, cover it and leave it in a warm spot for about 2 hours until it’s doubled in size.

A 9 x 13 pan is recommended, but I used my 11 x 17 casserole – butter or spray your pan of choice, line it with parchment, and grease the parchment.  Gently punch down the dough, weigh it, and then divide it into 15 equal portions, rolling each into a ball.  Place in your prepared pan and if you plan on eating these buns the same day, leave them covered in a warm place for another hour to rise.  This is where I wrapped mine well, placed them in the fridge overnight, then left them in a warm spot the following day for a couple of hours to come to temperature and then still have a chance to rise and puff up.  It worked out beautifully.

When you’re ready to bake, preheat the oven to 350 and bake for 20 to 25 minutes until golden brown, then immediately brush the buns with melted butter once they’ve finished baking.  Super tasty!



From Meagan's Kitchen

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