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:
Betty says
I don’t have a dough hook.. Can they be maded without one?
ImmaculateBites says
Yes, mix and knead the dough using your hands.
Patricia Ransom says
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
imma africanbites says
You’re welcome. Patricia. Glad to know your family love it. Happy weekend!
Aileen says
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
imma africanbites says
Hi. No need to reduce the heat.
Yasmin Govender says
Amazing recipes
ImmaculateBites says
Thank you Yasmin!
Shannon Leigh Jackson says
Can brush butter on Hawaiian rolls after done?
imma africanbites says
Yes, you may.
Freddie Mae Smith says
I haven’t try them yet but i will and let you no how they came out
ImmaculateBites says
Awesome! Can’t wait.
Chinomso Moon says
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.
imma africanbites says
Welcome to the blog! Yes, you may replace the milk with almond or coconut milk. Enjoy! 🙂
Abigail says
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
ImmaculateBites says
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.
Nini says
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
Jfran says
It is the fresh pineapple. Look online to see how to heat the pineapple so the enzymes don’t damage the gluten. 🙂
britt says
Can i make these without a mixer
ImmaculateBites says
Yes, you can. But it’s going to require some kneading(about 10 minutes or more)
Doreen says
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.
Lisa says
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!
ImmaculateBites says
Lisa, glad to hear it was a hit with you and your family. Thanks for the feedback.
Sawyer says
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!!!
Shirley Chambers says
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.
ImmaculateBites says
Glad to know it has become a family favorite. Thanks for the feedback- greatly appreciate!
Lindsey @ American Heritage Cooking says
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!
ImmaculateBites says
Lindsey you would love them.
Jehancancook says
Yum, I love Hawaiian rolls so I can imagine how great these are because homemade is always better!!