Hawaiian Sweet Rolls

Soft, fluffy rolls enjoying a kick of sweetness from the pineapple juice are brushed with butter and baked to perfection. You'll never want the store-bought version again.

Makes 12 rolls

Course Bread, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Rising and Proofing Times 8

Total Time 8 35

Servings

Calories 445kcal

Author Imma

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.

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.

Nutrition