Hawaiian Bread Recipe

Warm liquids and bloom yeast

Warm the milk and pineapple juice together to 105–110°F (40–43°C). Place the warm liquid in a large mixing bowl (or the bowl of a stand mixer). Sprinkle the instant yeast and 1 tablespoon of the granulated sugar over the liquid and let sit 5 minutes until foamy. (If using active dry yeast, proof 10 minutes.)

Combine wet ingredients

Add the remaining granulated sugar, melted (but not hot) butter, vegetable oil, and the whole egg to the foamy yeast mixture. Whisk briefly to combine.

Add dry ingredients

Stir in 2 cups of the flour and the salt to the wet mixture until incorporated. Add more flour, 1/2 cup at a time, mixing after each addition until a soft, slightly sticky dough forms. Total flour should be about 4 to 4 1/2 cups - stop when dough pulls away from the sides but remains pliable.

Knead the dough

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 6–8 minutes. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons water or pineapple juice.

First rise

Lightly oil a large bowl and place the kneaded dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape the loaves

Punch down the dough to release air and turn onto a lightly floured surface. Divide dough into two equal portions for two small loaves or six equal portions for rolls. For two loaves: shape each portion into a smooth loaf by flattening into a rectangle, folding the short edges to the center, rolling tightly from one long side, pinching seam closed and tucking ends under. Place each loaf seam-side down in a greased 9x5-inch loaf pan. For rolls: shape each portion into tight balls and place in a greased 9x13 pan or two 8-inch pans, spaced about 1/2 inch apart.

Second rise

Cover the pans loosely with greased plastic wrap or a damp towel and let the shaped dough rise until puffy and nearly doubled, about 45–60 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) during the last 20 minutes of the second rise.

Egg wash and optional toppings

Whisk the reserved egg yolk with 1 teaspoon water and gently brush the tops of the loaves or rolls. If using pineapple jam, brush a thin layer over the tops before baking or after a few minutes in the oven. Sprinkle shredded coconut and a little turbinado sugar on top if desired.

Bake

Bake at 350°F (175°C) for 25–35 minutes for two 9x5 loaves (check at 25 minutes) or 18–22 minutes for rolls, until the tops are deep golden brown and internal temperature reaches 190–200°F (88–93°C). If loaves brown too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove from oven and, if desired, brush again lightly with melted butter for a soft shiny crust. Let loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour).

For extra pineapple flavor, gently warm the pineapple jam (or drained crushed pineapple) and brush a thin layer over the warm loaves right after removing them from the oven. Sprinkle shredded coconut immediately so it adheres. This adds moisture and a Hawaiian flavor note.

Store: keep cooled bread in a sealed container or plastic bag at room temperature for up to 3 days or freeze sliced for up to 3 months. For best texture, reheat slices briefly in a toaster or oven.