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You say “Hello,” I say “Goodbye.”

April 10, 2009
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There is a time in every 4th grader’s life when they come home from school with what they believe to be the ULTIMATE tid-bit of random knowledge.

They do not know that, as they tell their newly-learned-nugget to you, you are already aware of the amazing fact.  And because that young go-getter is so thrilled to let you in on his secret you play along.

Did you know that “Aloha” in Hawaiian means HELLO and GOODBYE!?!?!

It doesn’t exactly mean that (according to this website) but why crush a child’s dreams?


You may know these rolls as Hawaiian Bread but they will be referred to as ALOHA Rolls from now on.  Because the minute you say Hello, you say Goodbye.  Yes.  They are that good.


Aloha Rolls (adapted from Pennies on  A platter)

Generous 1/2 cup pineapple juice
2 1/4 tsp instant dry yeast
1/6 cup sugar
1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into pieces
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground ginger
2.5 + cups flour (I used 1 cup WW, 2.5 cups AP)
1 tsp Vital Wheat Gluten (optional; I add to recipes that include WW flour because it increase the rising of the dough)


1. In a large bowl of  your your stand mixer,  beat together the sugar and butter. Beat in the yeast and the pineapple juice. Beat in 2 eggs in a small ramekin.  Add all but 1 T of the beaten eggs to the mixer.  Add the vanilla, salt and ginger until well combined.  Add 1 cup of the flour and beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.

2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 hours. (Dough is ready if you poke it and the indentation remains.)

3. Punch down the dough.  Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled.  Cover the rolls and let rise until doubled in bulk, about 1 hour.

4. Preheat the oven to 350 degrees.  Brush the reserved beaten egg over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.

imgp2187 And the Omnivore demonstrates the use of the Aloha rolls for pulled pork sandwiches.

7 Comments leave one →
  1. April 10, 2009 1:01 pm

    Ha! I like the change of name to Aloha Rolls! 🙂 They look great!

  2. April 10, 2009 2:21 pm

    I love that they have pineapple juice and ginger in them – yum! I’m always impressed when people make their own bread.

  3. April 10, 2009 11:00 pm

    The flavors in this bread sound heavenly. It looks fantastic. Wish I could try it. Love your blog.. first time here..

  4. April 12, 2009 10:08 am

    You had me at “pineapple,” but when I saw the pulled pork, I knew that my husband would love these! They’re definitely on my “to-do” list!

  5. Melissa permalink
    April 12, 2009 10:31 am

    Oh yum, I love Hawaiian rolls! I love that you subbed in some WW flour, I will have to make these soon.


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