Hawaiian Buns

A few years ago, I veganized this recipe from one I found on King Arthur Flour’s website. I only make them a couple of times a year and they are such a treat. These Hawaiian buns are my dog Juniper’s favorite bread. She totally knows them by smell and definitely expects us to share with her. Needless to say, they don’t last long in my house!

For the pineapple juice, I used R.W. Knudsen’s organic Just Pineapple juice, but you can use juice from a can too. Today I used coconut sugar instead of brown sugar. Also, I know that potato flour isn’t a staple in all kitchens, but it’s great for helping to create a soft, luxurious bread. So, not a bad purchase if you plan to keep baking! I use Bob’s Red Mill and store it in the freezer since it’s not an item I use every day. And a reminder- potato flour and potato starch are not at all the same thing.

The original recipe calls for an egg white to use as an egg wash just before baking. I usually mix up a small amount of Ener-G egg replacer with water for this purpose. The internet also suggests using soy milk mixed with some agave nectar, but I’ve never personally tried that. I have used plain almond milk or oil on other breads with reasonable results. Today I used a a mix of water and unsweetened almond milk to make the “egg” wash which worked nicely. The point of an egg wash is to give the bread a nice shiny, brown, satiny top.

Oh man are these buns delicious! They are soft with just a hint of sweetness and pineapple, like Parker house rolls only better! I am all for some comfort food and these are like a hug in bread form.

Happy baking, friends!

Yield: 16 buns

Hawaiian Buns


  • 1/4 cup unbleached all purpose flour
  • 1 tablespoon active yeast
  • 2 tablespoons water


  • 1/2 cup pineapple juice
  • 1/4 cup coconut oil
  • 1/3 cup brown sugar or coconut sugar
  • Equivelent of 2 eggs- 1 tablespoon Ener-G egg replacer + 1/4 cup water
  • 1 teaspoon vanilla
  • 2 3/4 cups unbleached all purpose flour
  • 2 tablespoons potato flour
  • 1 1/4 teaspoon salt

Gather together all of your ingredients.

In the bowl of your stand mixer or a large mixing bowl, combine the sponge ingredients and allow to rest for 15 minutes.

In another bowl, whisk together the flours and salt. Set aside.

To the sponge add the pineapple juice, coconut oil, brown sugar, egg equivalent, and vanilla. Mix until well combined.

Add the flour mix to the liquid/sponge ingredients. Mix and knead until dough is smooth and cohesive. If using a stand mixer, beat with the flat beater about 3 minutes at medium speed. Scrape dough into the center of the bowl. Switch to the dough hook and knead for 5 minutes on speed 2.

Place the dough ball in a greased bowl, cover, and let rise for 1 1/2 to 2 hours.

Lightly grease a 9 x 13 pan.

Deflate the dough and divide into 16 equal pieces. Round into balls and place on the pan.

Cover and let rise 1 hour, until puffy.

Towards the end of the rising time, preheat oven to 350°F.

While oven is preheating, make up an “egg” wash. I usually mix up 1 teaspoon of Ener-G egg replacer with a tablespoon of water (slightly less egg replacer then you’d use for a whole egg). You are replacing one egg white here.

Brush the buns with the wash. Place in the oven and bake for 20 to 25 minutes.

Allow to cool in the pan for a few minutes, then turn out onto a wire rack.

Serve warm. Store at room temperature.

Sponge mixed up
All liquid ingredients mixed.
Dough before first rise
Dough after rise
All rolled up and ready to rise.
Puffy and ready to bake.
“Egg” wash and you can see I’m making a bit of a mess as well.
Just waiting until they are cool enough to eat!!

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