Hawaiian Sweet Rolls
After you make these soft, fluffy Hawaiian sweet rolls, you’ll never go back to the store-bought version. They deliver a kick of tropical sweetness from pineapple, melt-in-your-mouth buttery goodness, and a perfectly baked golden crust.
There’s not much I love more than the aroma of baking bread. Add the tropical twist of pineapple and a little sweetness, and I’m in heaven.
Bread rolls are definitely my favorite part of dining out. Sometimes, I skip the main course and just eat the delicious, fresh-baked buns until I’m stuffed. It may not be good for my waistline, but I can’t help it! You understand, right?
Giving Sweet Rolls a Hawaiian Twist
Hawaiian sweet rolls are light, buttery, and slightly sweet dinner rolls with pineapple for a fantastic tropical twist. Most recipes call for pineapple juice and milk, but quite a few have crushed pineapple.
I prefer the latter; trust me, the hint of pineapple adds a mouthwatering touch you won’t want to miss. To create these Hawaiian sweet rolls, I added pineapple and brown sugar to my already trusted milk bread recipe.
How to Make Hawaiian Sweet Rolls
- Activate the yeast with lukewarm water in a stand mixer (or large mixing bowl). (Photo 1)
- Heat the milk, butter pieces, sugar, and salt in a medium microwave-safe bowl for a few seconds, and stir. Repeat until the butter melts. If the mixture is over 115℉ (45℃), let it cool so it doesn’t kill the yeast and curdle the eggs. (Photos 2-3)
- Whisk the eggs and vanilla extract, then add them to the butter mixture, and dump everything into the yeast mixture. (Photo 4)
- Add the pineapple and mix on medium-high using a dough hook until thoroughly combined. (Photo 5)
- Mix in 3½ cups of bread flour, and continue mixing for about 8 minutes. Stop kneading when the dough pulls away from the sides of the bowl. If the dough is too sticky, add one tablespoon at a time until it reaches the right texture. It should be soft and slightly sticky, but not stiff. Feel free to knead by hand if you don’t have a stand mixer. (Photos 6-7)
- Let the dough rise in a warm, draft-free place for 1½-2 hours or until doubled in size. Then punch it down. (Photos 8-9)
- Divide the dough into 12 equally-sized pieces and shape them into balls. Place them in a greased 12-inch round pan. Or you can make a loaf of bread by shaping the dough into a log and settling it seam-side down into a greased loaf pan. (Photo 10)
- Whisk the milk and egg yolk, then brush the rolls or bread with the egg wash. Cover them with a clean towel and let them rise until doubled in size.
- Bake in a preheated 350℉ (175℃) oven until the crust is deep golden brown, and they sound hollow when tapped (about 20 minutes). Remove from the pan and let cool for about 30 minutes.
Proofing Tips (Very Important)
- Use warm milk at 105–115°F (40-46℃).
- If the kitchen is cold, place the dough in the oven with the light on, or set the bowl over slightly warm water.
- The first rise should take 1½-2 hours, not long like 6 hours. The dough should look puffy and doubled.
- Fast-rise yeast works great for same-day rolls. However, if you have time to refrigerate the dough overnight, it slows the rise and develops more complex flavors.
- For light, fluffy bread, be patient and let it rise until it doubles in size. Taking longer to rise on cool days and less on warm, humid days is perfectly normal.
Recipe Twists and Tips
- Instead of egg wash, brush melted butter on the rolls and sprinkle with brown sugar and ground cinnamon before baking for a fantastic dessert.
- Add chopped ham and grated mozzarella to the dough for Hawaiian pizza vibes.
- Because pineapple, milk, egg size, humidity, and flour brands all affect hydration, the baker needs to feel the dough to get the right consistency. The dough should feel slightly tacky and soft, not stiff.
Make-Ahead and Storage Instructions
I love making a double or triple batch of these rolls. They freeze great for 2-3 months in an airtight ziplock bag, and heating them back up in the oven for 5-10 minutes brings back all the freshness. They last a week in the fridge (properly stored) and 2-3 days in a bread bin at room temperature.
You can also freeze or refrigerate the dough, and when ready for fresh-baked bread, thaw it, knead it, make the rolls, and bake.
What to Serve With Hawaiian Sweet Rolls
Pair these delicate rolls with sweet potato soup or carrot ginger soup for a cozy, hearty weeknight meal. You can also pile on pulled pork for a quick and tasty lunchtime sandwich.
More Divine Yeast Bread Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in March 2017 and has been updated with additional tips, new photos, and a video.
Hawaiian Sweet Rolls
Ingredients
- 1 tablespoon (9g) active dry yeast (see notes about yeast)
- 2 tablespoons (30ml) warm water (105-115℉/40-45℃)
- ¼ cup (60ml) milk (105-115℉/40-45℃)
- ¾ cup (150g) brown sugar
- 6 ounces (170g) unsalted butter
- 1 teaspoon (6g) salt
- 2 large eggs
- 1½ teaspoons (8ml) vanilla extract
- ¾ cup (170g) crushed pineapple, drained
- 3½ cups (420g) flour (bread or all-purpose flour) plus more as needed (see notes)
Egg Wash (for brushing top)
- 1 large egg yolk
- 2 tablespoons (30ml) milk
Instructions
- In a stand mixer, combine 2 tablespoons of lukewarm water and the yeast. Mix well and let sit until dissolved for about 5 minutes.
- Meanwhile, combine milk, butter pieces, sugar, and salt in a medium microwave-safe bowl. Heat in the microwave for a few seconds, and stir. Repeat until the butter melts. If the mixture is over 115℉ (45℃), let it cool so it doesn't kill the yeast and curdle the eggs.
- Lightly whisk the eggs and vanilla extract, then add them to the butter mixture. Dump everything into the yeast mixture.
- Add the pineapple, and mix on medium-high using a dough hook until well combined. You can also mix and knead by hand.
- Then add 3½ cups of flour and mix the dough for about 8 minutes or until it pulls away from the sides of the bowl. Or turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes. Add as little flour (a tablespoon at a time) as possible to make a soft dough.
- Place the dough in a large, greased bowl. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled in size. Punch the dough down.
- Divide the dough into 12 equal pieces and shape them into balls. Place them in a greased 12-inch round pan. Or you can make bread by shaping the dough into a log and setting it seam-side down into a greased loaf pan.
- Whisk the milk and egg yolk, then brush the rolls or bread with the egg wash. Cover them with a clean kitchen towel and let rise for 2 hours. You can refrigerate for up to 24 hours; they will rise more slowly and taste amazing.
- Preheat the oven to 350℉ (180℃). Bake until the crust is deep golden brown and they sound hollow when tapped (about 20 minutes).
- Remove from the pan and let cool for about 30 minutes so the moisture redistributes, the steam escapes slowly, and the starches and gluten fully set.
Tips & Notes:
- Yeast should start foaming within a minute or two of adding the warm water. If it doesn’t, toss it and get fresh yeast.
- Make sure the water isn’t hot enough to kill the yeast. Dipping a clean finger in to check is a good hack if you don’t have a thermometer. If it feels hot, it’s probably too hot for the yeast. Anywhere between 95℉ (35℃) and 115℉ (45℃) will be fine.
- Instant yeast (SAF Gold or regular instant) is still the best yeast option because it balances:
- Good rise
- Complex flavor
- Better control over rising times
- Fast-rise, rapid-rise, and quick-rise yeast also works, but it rises very quickly, which means less flavor development. Dough that rises too fast can sometimes taste flat.
- After the 3½ cups of flour, add additional flour slowly, 1 tablespoon at a time, until the dough feels soft and slightly tacky, but not stiff. If the dough feels hard, dry, or tight, it won’t rise well.
- If your dough gets too stiff, knead in water a teaspoon at a time until it’s hydrated enough to be soft and slightly tacky.
- The slower rise from cold-proofing the dough overnight in the fridge allows it to develop more complex flavor and a better texture.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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
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.
I haven’t made this yet but plan to Can I make this dough in my bread machine?
Hi Michele! I haven’t tried it in a dough machine . Maybe another reader can answer this question for you.
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.
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!
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
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 :).
Looks yummy. Question…Will there be chunks of pineapple in the bread when done?
Thanks for sharing.
Hi Angelica! The pineapple is crushed and drained so I doubt you will find chunks of pineapple in it 🙂
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.
Hi Dorothy. A baking pan would work just fine. Let me know how it turns for you. Thanks for stopping by!
I don’t have a dough hook.. Can they be maded without one?
Yes, mix and knead the dough using your hands.
I loved these and so easy to make just be careful when adding pineapple to drain really well otherwise it’s too wet. Making this recipe again this Saturday for my daughters and grand daughters, dividing them into 12 pieces they were to big for me so doing them a little smaller this time .. but Thanks for this recipe I LUV IT
You’re welcome. Patricia. Glad to know your family love it. Happy weekend!
After Pre heating at 350F after you place in the shaped bowls in the oven do you reduce the heat to how many Degrees F. Thanks
Hi. No need to reduce the heat.
Amazing recipes
Thank you Yasmin!
Can brush butter on Hawaiian rolls after done?
Yes, you may.
I haven’t try them yet but i will and let you no how they came out
Awesome! Can’t wait.
Hello! I just saw this on your Instagram page. Totally LOVING it! My question is can I swap out the milk for almond milk or coconut milk. Kindly advise. Thank you.
Welcome to the blog! Yes, you may replace the milk with almond or coconut milk. Enjoy! 🙂
I just mixed these and my batter was like cake batter. I have added about 3 cups more to make it kneadable. I doubt it will rise. I am very not happy. I reduced butter to 1/4 cups, used homemade crushed pineapple 3/4 cups. Everything was followed to a T. What could have gone wrong
Sorry to hear about this, did you use U.S standard measuring cups? Me thinks that is the culprit. I have made this recipe several times and it does work.
Mine was the same….. Im in England but the measurements are relative.. Surely…I don’t know.. Anyway, I added more flour a s my fingers are crossed
It is the fresh pineapple. Look online to see how to heat the pineapple so the enzymes don’t damage the gluten. 🙂
Can i make these without a mixer
Yes, you can. But it’s going to require some kneading(about 10 minutes or more)
Could you please teach me how to increase(double, triple…etc) a recipe without changing its consistency? I have tried to and horribly failed at it before.
Thank you.
I love these! I also doubled them . They keep well in the ice box, reheat just fine. My family says they have an almost sour dough flavor. Thank-you!
Lisa, glad to hear it was a hit with you and your family. Thanks for the feedback.
THANK YOU!!! I have tried so many recipes trying to get one that actually tastes like hawaiian bread. I just put them in the oven and the dough tastes AWESOME!!!
Have made these rolls several times now and the entire family loves them!! I double the recipe and freeze a couple dozen at a time and use them for pulled pork sandwiches. These freeze perfectly and reheated are just like when they first come out of the oven on baking day.
Glad to know it has become a family favorite. Thanks for the feedback- greatly appreciate!
I am with you on dining out being all about the bread basket! I love Hawaiian rolls! I had no idea that pineapple was used to sweeten them. I can’t wait to try them out at home!
Lindsey you would love them.
Yum, I love Hawaiian rolls so I can imagine how great these are because homemade is always better!!