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
This recipe was first published in March 2014 It’s been updated with fresh new pictures and content.
Hawaiian Sweet Rolls
- 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
- 3 3/4 - 4 cups (480 - 512 grams) bread or all-purpose flour
Egg Wash (for brushing top)
- 1 large egg yolk
- 2 tablespoon (30 grams) milk
- In a standing mixer combine 2 tablespoons of 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 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.
- Add additional flour (if needed) to make soft dough.
- Turn dough on 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 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 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