Carolyn Kruse

Weekdays 9:00am - 2:00pm

During the earlier days of the pandemic (I still can’t believe I’m saying that), everyone was all about making bread! Sourdough was all the rage, but lately the carb staple has been replaced by something sweeter.

Welcome to the table, Hawaiian sweet rolls!

Here’s a recipe I found on Twitter

But wait there’s more…Alana Kyser, a native of Hawaii, is the author of Aloha Kitchen: Recipes from Hawaii. She says everything is Hawaii is sweeter, because of their history with sugar cane production.

You might want to mix it up for Thanksgiving and put these delightful ditties on you plate, or just make the process part of your weekend plans. I mean, what else have you got going on? Alana graciously shares her recipe.

Recipe for Alana’s Hawaiian Sweet Bread


  • 3 1/4 cups of bread flour
  • 3 tablespoons of potato flour
  • 1 teaspoon of kosher salt
  • Two 0.25-ounce packages of active dry yeast
  • 1/3 cup of water, warmed to between 100 and 110F
  • 1/4 cup of whole milk, warmed to between 100 and 110F
  • 1/2 cup of sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon of vanilla extract
  • 6 tablespoons of unsalted butter, at room temperature

DirectionsDay 1: Make the Dough
1. In a medium bowl, whisk together 2 3/4 cup of the bread flour, 3 tablespoons of potato flour, and 1 teaspoon of kosher salt and set aside.

2. Remove the bowl of your stand mixer and combine the remaining 1/2 cup bread flour with 4 1/2 teaspoons active dry yeast and 1/3 cup warm water, mixing until it comes together and most of the dry bits are incorporated — it’s okay if it looks a little dry. Let the mixture rest for 45 minutes at room temperature, uncovered.3. Return to your stand mixer bowl and fit it to the stand mixer along with the paddle attachment. Turn the speed to low and add 1/4 cup warm milk, 1/2 cup sugar, 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla, and 6 tablespoons butter in that order. Mix until well combined, about 2 minutes.

4. Turn off the mixer and change the attachment to the dough hook, scraping the paddle attachment clean. Turn the speed to low and add the dry ingredients, slowly increasing the speed to medium. Once combined, knead the dough on medium speed until the dough is smooth, about 5 minutes.

5. Turn the dough out onto a clean surface and form into a ball. Clean the bowl and coat it lightly with neutral oil. Place the dough back in the bowl, turning once to coat both sides. Cover the bowl with plastic wrap and refrigerate overnight.

Day 2: Shape and Bake the Bread
1. Lightly grease a 9 by 13-inch baking pan with neutral oil. Punch down the dough and divide it into twelve equal pieces. Roll each piece into a ball, each around 2.60 ounces, and evenly space them in the pan. Cover the pan with lightly greased plastic wrap and let rise until doubled and puffy, about 1 to 1 1/2 hours.

2. Halfway through the rise time, position a rack in the center of the oven and preheat to 350F.

3. In a small bowl, make the egg wash: whisk together 1 large egg white and 1 teaspoon of water. Brush the top of each roll with egg wash and bake for 20 to 25 minutes, until browned. An instant thermometer inserted into the middle of a roll should read 190F.

4. Let cool in the pan on a wire rack for 5 minutes, then turn the rolls out onto the wire rack. Serve warm. Leftover rolls can be stored in an airtight container at room temperature for 3 to 4 days.

Good luck and good eating!

Carolyn Kruse Country 102.5 midday personality 9am-2pm Boston