Hawaiian Buns

I found this recipe very frustrating and as a culinary professional will not put so much weight into recipes from the Times, which saddens me. The dough would not come together and took additional liquid to form into a kneadable dough. There is no instruction in the recipe to brush rolls before going into the oven and I know there are bakers who wonder why the image with the recipe looks nothing like the finished product. I'll stick to the brioche recipes I know and love going forward.

My husband says these are better than Kings! I made the dough for these in my Zojirushi bread maker. Set rest to 0, knead to 20, shape to on, rise for 2 hours and then turn it off. During knead, let it mix for a minute before adding the eggs and juice with yeast. Let it knead for 8 minutes and add butter. Doubled in size perfectly.

Stand mixer is essential for this recipe!

Used apple cider. The best bread I've made. So fluffy and soft.

Light and fluffy as described, but i can't really find much pineapple flavour. Added some coconut as suggested in comments, and had a hard time finding that too.

This is a good recipe. In the past, I've failed miserably with Hawaiian roll recipes involving pineapple juice, but I have finally succeeded. Reading success stories in the notes boosted my confidence to try again. Kneading for 10 minutes on #4 of my stand mixer contributed to the success. To make the rolls look like the photo, I used an egg wash before baking and made a sugar syrup to brush on the rolls when they came out of the oven. Instead of 16 rolls, I made 12 rolls in a 9" round.

Followed recipe exactly. Yeast bloomed & reduced pineapple juice smelled amazing. Texture of dough after mixing spot on…yet it didn’t rise after over 2 1/2 hours. Formed them into balls let rise for over 1 1/2 hours nothing happened. Had heater & oven on the entire proofing time. Read all notes in advance for tips. Taste is great and they are soft but sadly not pilllowy!

I have just made these Hawaiian Buns for the second time! The first time went well except I tried to fit in the 16 balls inside a 9x9 pan, they fit, but I decided to divide them into 15 balls and use a 9x13 pan, they worked better, with more room to expand. Added some shredded coconut as Larry suggested and voila! That added crunch and texture. Proofing tip: turn on your oven to make your kitchen warmer, both times worked well and the dough doubled. LOVE them to bits!

Please be careful about reducing the pineapple juice too much. I ended up with dough that was too dry and I had to add more pineapple juice. The rolls still turned our wonderfully.

First time, made recipe as written. My dough was very dry. I think I reduced the pineapple juice too much. The rolls turned out good, but not fluffy. Liked them enough to make again. Second time, used 8 oz of pineapple juice and heated in microwave (like another person suggested). Let cool to 110 degrees, added yeast. Then followed the recipe. Used Earth balance buttery sticks. My dough was much stickier and wetter, however the second batch turned out fluffy and beautiful.

Easy, delicious, and super fragrant. Split into 15 (so I could fit them evenly in a 9x5 pan), added an egg wash for shine. Next time I'll reduce 1.5 c pineapple to 3/4 cups for a bit more sweetness in the end product.

The reviews have been so good. I made these this afternoon and it was an epoch fail ! Didn't taste the pineapple at all. They are nice/ fluffy inside and taste o.k. but the dough was more like a biscuit dough and didn't rise well at all. I was careful to cool the juice to 105 degrees before adding my yeast so I know I didn't kill it. . . it bloomed perfectly. My buns were not smooth like the photo. I used quick rise yeast. Was that the problem? Very disappointed !

Loved this dough! I heated 3/4 c. of pineapple juice for 30 seconds in microwave, to about 100 degrees, & used 2 whole eggs instead of 1 egg & 2 yolks. I'm at 5000' elevation, so I used 2 tsp. SAF Gold yeast & the dough rose beautifully--45 min. for the first rise, 25 or so for the second. I rolled the dough into a rectangle & covered it with passion fruit jelly & coconut streusel, then rolled it up and cut it into 20 buns, and baked in muffin tins. So tasty and not too sweet.

I appreciated and followed Larry’s notes about the can of pineapple juice, the 9x9 pan and the egg wash. I was afraid that the dough had not risen adequately on the second rise (and the first, but it was too late to worry about that) so I gave the rolls an extra 15 minutes to rise and they came out great.