Hi Abel, one recommendation I have is to try using SAF Gold Instant Yeast, which is formulated for recipes that have a sugar percentage of 10% or more (as compared to flour weight). Sweet doughs are challenging environments for yeast because sugar draws moisture away from the yeast. This type of yeast will perform faster and you may not need to use as much. The way I read the label on the Hawaiian Buns you're referring to, the 5g sugar per 28g roll is added sugar, however I'm assuming the 28g roll is baked, so you also have to account for the liquid weight loss that occurs when you bake, which is likely to be at least 15% of the original dough weight. I would also try to reduce the overall percentage of sugar in your formula and see if that works better for you. 

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