Hawaiian Sweet Rolls – Fresh and warm Hawaiian rolls; buns that have a kick of sweetness from the pineapple juice, brushed with butter and baked to perfection. You are never going to want to buy the store-bought version again.
These rolls are sweet, fluffy and might I say a million times tastier than the store-bought version. Homemade bread – fresh from the oven – you can’t beat the taste or the smell.
I have to admit bread rolls are my favorite part of any meal when dining out. Most of the time, I frequent restaurants based on their bread selection. Then I will totally skip the main course, eat the basket full of bread until I’m stuffed. I know it may not be such a good thing for my waistline, but I can’t help it! I have to indulge once in while. You understand, right?
Hawaiian Rolls are made using pineapple to sweeten them up – making it a really sweet and an indulgent bread.
Most recipes call for pineapple juice and there are quite a few with crushed pineapple. I prefer the latter, trust me you will barely taste the pineapple.
In this recipe, I added pineapple, and brown sugar to my already trusted milk bread to make these Hawaiian sweet rolls.
Here are some tips that I have picked up when working with yeast:
- Make sure the water is not too hot. You don’t want it warmer than body temperature.
- In order for your bread to be fluffy, it has to double in size. Be patient with it (in might take longer some days depending on the weather).
- If your bread does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
- If all fails, mix rapid rise yeast into the dough and knead.
Watch How to Make It
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This recipe was first published in March 2014 It’s been updated with fresh new pictures and content.
Hawaiian Sweet Rolls
Ingredients
- 1 tablespoon (8.50 grams) active dry yeast
- 2 tablespoons warm water 105F- 115 F
- ¼ cup (60 grams) milk 105F -115F
- ¾ cup (150 grams) brown sugar
- 6 ounce (170 grams) unsalted butter
- 1 teaspoon (6 .5 grams) salt
- 2 large eggs
- 1 1/2 teaspoon (6.3 grams) vanilla extract.
- ¾ cup (170 grams) crushed pineapple, drain well the liquid
- 3 3/4 - 4 cups (480 - 512 grams) bread or all-purpose flour
Egg Wash (for brushing top)
- 1 large egg yolk
- 2 tablespoons (30 grams) milk
Instructions
- In a standing mixer combine 2 tablespoons of lukewarm water and yeast. Let it sit until dissolved for about 5 minutes. Mix for about a minute.
- Meanwhile in a microwave-safe medium bowl, combine 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 curdling.)
- Dump everything into the yeast mixture, add pineapple, and stir.
- Mix on medium-high speed using a dough hook until all the ingredients are combined.
- Then add 3 ¾ 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.
- Add additional flour (if needed) to make a soft dough.
- Turn dough on a lightly floured surface and knead for 8 to 10 minutes or more if you want airy bread. Or you may continue kneading with a dough hook for about 8 minutes.
- Place bread dough in a greased large bowl. Covers loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
- At this point, the dough may be shaped into a grease loaf pan, and place seam side down in the pan or divide the dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pans.
- Brush with egg wash and bake. You may refrigerate before baking for up to 24 hours.
- Pre-heat the oven to 350 F. Brush the top of the loaf with melted egg wash. Bake 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.
Tips & Notes:
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Sarah B says
I love these rolls. I’ve been looking for a good sweet roll recipe & I think this is my favorite. Thank you so much!
Imma says
Thank you so much, I am sure you would love all recipes once you try them. Keep loving:)
Josh L says
I don’t know what is going on but I followed the measurements to a T but I have added at least 3 more cups of flour and it is still not becoming a dough I can handle. It is so sticky and gooeeeyy.
Arlandria says
I’ve made these twice, used brand new yeast and for some reason they turn out dense! Help!
ImmaculateBites says
Hi Arlandria! It may not have enough liquid, or too much, or not enough rising time. If the weather is cool it will needs more time to rise.
Jenna says
This sounds like a great recipe! Would you recommend bread or AP flour? I have both on hand and want to make it perfect. Thanks!
ImmaculateBites says
I would go with all purpose flour. It makes for softer rolls.
Enjoy!
Kit Lirio says
Cant wait to try this out! Could i make it half bread flour and half apf?
Immaculate Bites says
Hello Kit! Yes, you can do it that way, but just make sure to knead and proof the bread until the dough has doubled in size. This will help give you a soft and light bread. Enjoy 🙂
Mickey says
Making these delish looking rolls now. I was wondering should these not raise again once shaped and put in the pans?
Thanks for your time.
ImmaculateBites says
Great! You can let it rise for 15-20 minutes before baking . Enjoy!
Michele says
Is it 3/4 crushed pineapple drained well and then added or is it 3/4 crushed pineapple after being drained adding up to 3/4 cups and add? It said nothing in the recipe about draining the pineapple saw in the comments to drain but still confused on amount.
Thank You
ImmaculateBites says
It is 3/4 cup crushed pineapple. Then drain all the liquid. I use the 8 ounce canned pineapple – drain and use up. Hope this helps.
Michele says
I haven’t made this yet but plan to Can I make this dough in my bread machine?
ImmaculateBites says
Hi Michele! I haven’t tried it in a dough machine . Maybe another reader can answer this question for you.
Adrianna Moreno says
These were so good!! My dough was really more of a batter and way too wet, so I scooped them into muffin tins. I think this was because I used fresh pineapple. I will try again with canned but the taste was perfect.
ImmaculateBites says
Hi Adrianna! The pineapple needs to be properly drained before you use it. I am glad you were able to figure out how to make the dough/batter work :). Thanks for stopping by!
Jaz Ntale says
My dough too was so wet. I kept adding some flour. It was hard to get it to stop sticking. Didn’t drain the pineapple
ImmaculateBites says
Hi Jaz! So sorry you had trouble with your dough. I hope you get the chance to make these again. Just drain the pineapple and you will be good to go :).
Angelica Ortiz says
Looks yummy. Question…Will there be chunks of pineapple in the bread when done?
Thanks for sharing.
ImmaculateBites says
Hi Angelica! The pineapple is crushed and drained so I doubt you will find chunks of pineapple in it 🙂
Dorothy Lake says
Hi Ms. Immaculate,
As one of your biggest senior fans I have a quick question.
Can I put my rolls in any baking pan instead of a round pan. I have an oblong glass baking dish.
Thanks love your recipes haven’t tried a lot of your recipes but have them put aside to try. Keep up the good work.
ImmaculateBites says
Hi Dorothy. A baking pan would work just fine. Let me know how it turns for you. Thanks for stopping by!