Side Dish: United States – Hawaiian Cuisine – Hawaiian Sweet Bread

Serving Size: 12

Approximate Time

Prep 30 min

Cook 25 min

Additional 2 hrs 45 min

Total 3 hrs 35 min

Ingredients

- 4 cups (500 g) bread flour
- 1/3 cup (67 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 1/2 tsp (9 g) fine sea salt
- 1 cup (240 ml) full-fat coconut milk, warmed to 105–110°F (40–43°C)
- 1/4 cup (60 ml) whole milk, warmed to 105–110°F (40–43°C)
- 2 large eggs, approx. 100 g total, at room temperature
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (21 g) honey or light corn syrup
- 1 tsp (5 ml) vanilla extract
- 1 large egg for egg wash, approx. 50 g, beaten with 1 tsp (5 ml) water
- 1–2 tbsp (15–30 g) unsalted butter, melted, for brushing after baking

Instructions

Short Description:
A soft, enriched dinner-roll-style sweet bread made with coconut milk for a tender, moist crumb and a gentle tropical sweetness—served warm as a classic Hawaiian side.

Regional Notes:
This Hawaiian version uses full-fat coconut milk as a principal liquid, which gives the dough a distinct coconut sweetness and extra moisture compared with mainland sweet breads. The formula and shaping into pull-apart rolls reflect the island practice of serving soft, slightly sweet rolls alongside savory plates.

1. Combine and proof yeast: In a small bowl, whisk warm coconut milk and warm whole milk with honey until combined. Sprinkle the active dry yeast over the warm liquid and let sit 5–8 minutes until foamy.
2. Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together bread flour, granulated sugar, and salt.
3. Add wet ingredients: Add the proofed yeast mixture, 2 eggs, softened butter (reserve a tablespoon if needed for brushing), vegetable oil, and vanilla extract to the dry mix. Start mixing on low speed until ingredients come together.
4. Knead dough: Increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky; add up to 1–2 tbsp (15–30 ml) additional flour if the dough is excessively sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.
5. First rise: Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.
6. Shape rolls: Gently deflate the dough and turn onto a lightly floured surface. Divide the dough into 12 equal pieces (about 70–80 g each). Shape each piece into a smooth ball and place seam-side down in a greased 9x13-inch (23x33 cm) baking pan, arranging them in three rows of four with a little space between.
7. Second rise: Cover the pan loosely and let the rolls proof until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat oven to 350°F (175°C).
8. Egg wash and bake: Brush the tops gently with the beaten egg wash. Bake in the preheated oven for 20–25 minutes, until the tops are deep golden brown and an instant-read thermometer inserted into a center roll reads about 190–200°F (88–93°C).
9. Finish and serve: Remove from oven and immediately brush tops with the melted butter. Let the rolls cool in the pan 10–15 minutes, then serve warm as a side with savory mains or island-style plates.