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Hawaiian Coconut Bread Roll

Hawaiian Coconut Bread Roll - the only bread roll you need! Make now and eat on Christmas Day!
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 7 -9
Calories 315kcal
Author Imma


  • 1- tablespoon active dry yeast
  • 1 tablespoons) Warm water 105F- 115 F
  • 1 can coconut milk 14-15oz divided in half
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 5 ounce unsalted butter
  • 1- teaspoon salt
  • 1 large egg
  • 1- teaspoon vanilla extract.
  • ¾ cup crushed pineapple
  • ¼ cup milk powder I used full fat milk
  • 3 3/4 - 4 cups bread or all-purpose flour

Egg wash (for brushing top)

  • 1 large egg yolk
  • 2- tablespoon milk


  • In a standing mixer combine 1-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Mix for about a minute.
  • Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted.
  • Lightly whisk in the egg, and vanilla extract to the butter mixture (if the mixture is too hot let it cool to a warm to prevent eggs from curding.)
  • Dump everything into the yeast mixture, add pineapple and
  • Mix on medium high speed using a dough hook until all the ingredients are combined.
  • Then add 3 3/4 flour cups of bread flour and continue mixing dough and stop when the dough doesn’t stick to the sides or bottom of the bowl when kneading. Continue kneading for about 8 minutes
  • Add additional flour (if needed) to make soft dough.
  • Or turn dough on lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread.
  • Place bread dough in a greased large bowl. Covers loosely with a clean clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
  • At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12-14 equal pieces. Shape into balls. Place in greased 12 -inch round pans
  • Brush with egg wash, pour coconut milk and bake. You may refrigerate before baking for up to 24 hours or store in the freezer for up to 2 months .
  • Bake at 350 degrees until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
  • Remove from the baking pan and let it cool. Delicious when served warm


Calories: 315kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 368mg | Potassium: 176mg | Sugar: 33g | Vitamin A: 650IU | Vitamin C: 6.1mg | Calcium: 81mg | Iron: 0.5mg