Hawaiian Sweet Buns (Almost Kings)

Ingredients

• 120 ml (½ cup)water
• about 39 g (¼ cup plus 1 tablespoon)plain flour
• 60 ml (¼ cup)water
• 2 teaspoonsyeast
• a pinchsugar
• 400 g (around 2.5–3 cups)plain flour
• 50 g (¼ cup)sugar
• 25 g (¼ cup)milk powder
• 90 ml (6 tablespoons)milk
• 1egg
• 28 g (2 tablespoons)butter
• ½ teaspoonsalt
• 1 teaspoon, optionalvanilla extract
• 1 teaspoon, optionallemon zest
• 1 teaspoon, optionalorange zest
• 1, beaten with a splash of wateregg, for the egg wash

Instructions

1. 1

   Make the tangzhong

   Mix 120 ml water with about 39 g flour in a pan. Heat over medium heat, stirring, until the mixture starts to thicken into a loose custard.

2. 2

   Activate the yeast

   Combine 60 ml warm water with the yeast and a pinch of sugar. Leave it for 5 minutes, until foamy.

3. 3

   Mix dry ingredients

   Whisk together the 400 g flour, 50 g sugar, milk powder, salt, and the optional lemon and orange zest.

4. 4

   Combine wet ingredients

   In another bowl, mix the milk, the first egg, optional vanilla, all the tangzhong, butter and yeast mixture.

5. 5

   Knead and rise

   Add the wet mixture to the dry ingredients and knead for 5 minutes on medium speed in a stand mixer, or for about 10 minutes by hand. Cover and leave in a draught-free place until doubled in size, about 60–90 minutes.

6. 6

   Shape the buns

   Divide the doubled dough into 16 equal pieces. Shape each into a uniform ball and pinch the seam underneath. Arrange seam-side down in a 23 × 33 cm (9 × 13-inch) pan, cover and leave until doubled again.

7. 7

   Preheat the oven

   Heat the oven to 200°C (400°F).

8. 8

   Glaze and bake

   Brush the buns with the egg wash and bake in the preheated oven at 200°C (400°F) for 20 minutes. They are done when they sound hollow when tapped.

What are Hawaiian sweet buns?

Hawaiian sweet buns are soft, enriched rolls with a gentle sweetness, often associated with the sweet bread tradition developed in Hawaii. This version is a homemade take on the familiar pull-apart style.

Tangzhong: cooking a little flour with water makes a thick starter that helps the dough bake up tender. Milk powder, butter and egg add richness, while citrus zest and vanilla are optional fragrant touches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 146 calories, 5g protein, 27g carbs, 3g fat.

Most of the carbohydrates come from the flour and sugar, while butter, egg and milk contribute much of the fat and some protein. Milk powder, flour and egg also add protein. Pair a bun with eggs, yoghurt or another protein-rich food and fruit or vegetables for a more rounded plate.

Why make a tangzhong?

Starter: cook the flour and water over medium heat, stirring as the mixture thickens. Take it off the heat once it resembles a loose, watery custard rather than letting it become stiff.

Cooling: the method adds the tangzhong to the wet ingredients, so let it cool enough not to feel hot before combining it with the yeast mixture.

Building the dough

Yeast: warm water helps the yeast activate, but it should not be hot. After 5 minutes, look for foam as a sign it is ready to mix in.

Kneading: the dough needs 5 minutes in a stand mixer on medium speed or about 10 minutes by hand. Aim for an even, elastic dough rather than adding extra flour automatically.

Shaping even rolls

Portions: divide the risen dough into 16 equal pieces so the buns bake at a similar rate. Shape each piece into a smooth ball and pinch the seam closed underneath.

Spacing: set the balls seam-side down in a 23 × 33 cm pan. Cover them for the second rise and wait until they have visibly doubled.

Rise and bake cues

First rise: the recipe allows about 60–90 minutes, but the dough’s doubled size is the useful cue. A draught-free spot helps it rise steadily.

Finish: brush on the egg wash just before baking for a glossy, coloured top. Bake for 20 minutes at 200°C and tap a bun; a hollow sound indicates it is baked through.

What to serve with the buns

For breakfast, serve the buns warm with butter, jam or a savoury spread. Their mild sweetness also works alongside soups, salads and roast dishes.

The 16 buns are easy to pull apart at the table, or you can serve them individually as small rolls.

Recipe notes & tips

• Measure the flour for the tangzhong separately from the 400 g used in the dough.
• Use warm, not hot, water when activating the yeast.
• Let the dough rise until doubled rather than relying only on the clock.
• Pinch each bun’s seam closed and place it underneath before the second rise.
• Brush the egg wash gently so you do not deflate the risen dough.
• Check the buns at 20 minutes and use the hollow tapping cue before taking them out.

Variations

• Citrus aroma: use the optional lemon and orange zest for a brighter flavour.
• Vanilla note: add the optional vanilla extract for a warm, sweet aroma.
• Plain tops: leave out the optional zest and vanilla for a more neutral bun.
• Breakfast rolls: split the baked buns and serve with butter or jam.
• Savoury pairing: serve the sweet buns beside soup or a main meal.

Common mistakes to avoid

• Hot yeast water: excessive heat can hinder the yeast; use warm water and check for foam after 5 minutes.
• Stiff tangzhong: cooking it too long makes it harder to mix in; stop when it becomes a loose custard.
• Rushing the first rise: dough that has not doubled may produce denser rolls; give it the stated 60–90 minutes as needed.
• Uneven portions: differently sized pieces bake at different rates; divide the dough into 16 equal pieces.
• Open seams: buns can lose their neat shape; pinch the dough closed and place the seam underneath.
• Skipping the doneness check: colour alone can mislead; tap a bun and listen for a hollow sound.

How to store

Keep cooled buns in an airtight container at room temperature for up to 2 days. Warm them briefly in the oven or microwave before serving; freeze for longer storage and thaw before reheating.

Frequently asked questions