Hawaiian Sweet Bread

March 1, 2013


It has only been within the last three years or so that I have been acquainted with Hawaiian Sweet Bread. I was never one for store-bought breads that didn’t come fresh the fresh bakery section (aside from the staple loaf of sandwich bread, of course). I ran into it a couple years ago while shopping for bread to use for my Pineapple Casserole one Thanksgiving. I thought, “How fitting? To use a Hawaiian bread to make Pineapple Casserole.” And it couldn’t have been more perfect- sweet and buttery, richer and more substantial than white sandwich bread. Not to mention so much easier to find and run into than brioche or challah. Since than it has been my “go-to” for the dish, not to mention for other things as well.

It occurred to me that if store-bought Hawaiian Sweet Bread is that good, home-made must be even better! As soon as the idea came across my head, I searched the internet for a reliable recipe. I turned to Taste of Home, which I have had pretty good luck with in the past. The recipe is sweetened with sugar and pineapple juice. It also calls for mashed potato flakes to increase the tender texture, not to mention butter and eggs. Oh and there is vanilla extract! Doesn’t it sound so super delicious!?


Hawaiian Sweet Bread
Serves: 2 loaves or 18 rolls
  • 3½ to 3¾ cups all-purpose flour
  • ¼ cup plus 2 Tb mashed potato flakes
  • ⅓ cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ cup milk
  • ¼ cup water
  • ¼ cup butter, softened
  • ½ cup pineapple juice
  • 1 egg plus 1 yolk
  • 1 teaspoon vanilla extract
  1. In a bowl of a stand mixer fitted with dough hook, combine 2 cups flour, potato flakes, sugar, yeast, salt, and ginger.
  2. In a small saucepan, heat the milk, water, butter, and pineapple juice to 110°F-115°F. Add to dry ingredients; stir with spatula just until moistened.
  3. Add egg and yolk; beat until smooth. Beat in vanilla. With the mixer running on low, stir in enough remaining flour to form a soft dough.
  4. Knead on med-low until smooth and elastic, about 8-10 minutes. 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.
  5. Punch dough down. Turn onto a lightly floured surface; divide into 2 for loaves or into 18 for rolls. Shape each into a ball. Place loaves in two greased 8-inch round baking pans. Cover and let rise until doubled, about 45 minutes.
  6. Bake at 375°F for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.



{ 3 comments… read them below or add one }

Stephanie October 26, 2013 at 6:16 pm

These were absolutely delicious! Easy to make and so yummy. We ate our tools with melted butter and honey drizzled over the tops right out of the oven. Will be making these again for sure. They came out looking so impressive, wish I could send in a pic. I’m not usually a successful baker! Thanks for sharing.


lmachell October 29, 2013 at 6:34 am

So happy to hear that!


andrea April 17, 2015 at 5:09 pm

Hello,I want to be secure if you have a bakery shop that calls “Laura´s sweets specially….
and if you are the please i want to have the recipe of the sugar loof because I am peruvian and I want to my family prove it.
kisses and hugs.


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