Hawaiian Sweet Rolls
Hawaiian Sweet Bread Rolls Recipe. Soft, fluffy Hawaiian rolls enjoy a kick of sweetness from the pineapple juice, brushed with butter and baked to perfection. You’ll never want to buy the store-bought version again.
These melt-in-your-mouth rolls are fruity, fluffy, and a hundred times tastier than the store-bought version. Besides, you just can’t beat the mouthwatering aroma of homemade bread fresh from the oven.
I must admit that bread rolls are 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?
Content…What Is It? |
What Are Hawaiian Sweet Rolls?
Hawaiian sweet rolls are light, buttery, and slightly sweet dinner rolls with pineapple for an amazing tropical twist. Most recipes call for pineapple juice and milk, but quite a few have crushed pineapple.
I prefer the latter; trust me, you’ll barely taste the pineapple, and it adds a mouthwatering touch you won’t want to miss. To create this Hawaiian sweet rolls recipe, I added pineapple and brown sugar to my already trusted milk bread.
Ingredient List
- Yeast gives the rolls a good rise for soul-satisfying fluffiness. Active dry, instant, and rapid-rise yeasts all work fine. Activate it with warm (not hot) water.
- Milk provides the liquid to make the dough while contributing to a gorgeous golden brown while baking.
- Flavors – Brown sugar, butter, pineapple, and vanilla extract enhance flavor for a Hawaiian comfort food flair.
- Eggs do so much. They provide fat and structure, and the yolks give the bread an appetizing yellow hue.
- Flour – All-purpose and bread flour both work fine for this recipe. Whatever you have on hand.
- Egg Wash – A little milk and an egg yolk give the rolls a finishing touch with a shiny, golden exterior.
How to Make Hawaiian Sweet Rolls
Make the Dough
- Activate Yeast – Combine 2 tablespoons of lukewarm water and the yeast in a stand mixer. Stir and let dissolve for about 5 minutes. (Yes, you can also mix by hand.) (Photo 1)
- 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. (Photos 2-3)
- Eggs – Lightly whisk the eggs and vanilla extract, then add them to the butter mixture. Dump everything into the yeast mixture. (Photo 4)
- Pineapple – Add the pineapple and mix on medium-high using a dough hook until thoroughly combined. (Photo 4)
- Flour – Add 3¾ cups of bread flour while mixing. Continue mixing for about 8 minutes. Stop kneading when the dough pulls away from the sides of the bowl. Add as little flour as little as possible to make a soft dough. (Photos 6-7)
- Knead by Hand – Alternatively, turn your dough onto a lightly floured surface and knead it for 8-10 minutes. (Photo 7)
- Rise – Place bread 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. (Photos 8-9)
Make the Sweet Rolls
- Make Rolls – 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)
- Egg Wash – Whisk the milk and egg yolk, then brush the rolls or bread with the egg wash. Cover the bread rolls with a clean towel and let them rise for 2 hours. You can refrigerate for up to 24 hours; they will rise slower and taste amazing.
- Bake – Preheat the oven to 350℉ (175℃). Bake until the crust is deep golden brown, and they sound hollow when tapped (about 20 minutes). Remove from the pan and let cool. They’re absolutely delicious served warm.
Recipe Variations
- Tropical Add-Ins – Add shredded coconut to the dough for an extra tropical burst. You can also add a small cube of pineapple to the middle of each roll while shaping them.
- Dessert Rolls – Instead of egg wash, brush melted butter on the rolls and sprinkle with brown sugar and ground cinnamon before baking.
- Hawaiian Pizza Rolls – Add chopped ham and grated mozzarella to the dough for more yum.
Tips and Tricks
- If your yeast becomes foamy when activating, it should be good. If it doesn’t, toss it and get fresh.
- 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. Anywhere between 95℉ (35℃) and 115℉ (45℃) will be fine.
- For 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.
- 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.
Make-Ahead and Storage Instructions
I love making a double or triple batch of these sweet Hawaiian 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 the dough, and when ready for fresh-baked bread, thaw the dough, knead, 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 enjoy Hawaiian sweet rolls for lunch. Pile on the pulled pork for a quick and tasty midday treat.
More Divine Bread Recipes to Try
- Perfect Brioche Bread
- Pull-Apart Garlic Bread Rolls
- Potato Bread Rolls
- Irish Soda Bread
- Focaccia Bread
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
- 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 (7-8ml) vanilla extract
- ¾ cup (170g) crushed pineapple, drained
- 3¾-4 cups (450-480g) flour (bread or all-purpose flour)
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. (You can also mix and knead by hand.)
- 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.
- Then add 3¾ cups of flour and mix the dough for about 8 minutes or until it pulls away from the sides of the bowl. Add as little flour as little as possible to make a soft dough.
- Or turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes.
- Place bread 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 settling 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 slower and taste amazing.
- Preheat the oven to 350℉ (175℃). Bake until the crust is deep golden brown and they sound hollow when tapped (about 20 minutes).
- Remove from the pan and let cool. They're absolutely delicious served warm.
Tips & Notes:
- If your yeast becomes foamy when activating, it should be good. If it doesn’t, toss it and get fresh.
- 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. Anywhere between 95℉ (35℃) and 115℉ (45℃) will be fine.
- For 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.
- 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.
- 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!!