Hawaiian Sweet Rolls Recipe

Learn how to make homemade Hawaiian Sweet Rolls with this foolproof recipe featuring pineapple juice for authentic tropical flavor. These best-ever, pillowy-soft rolls have a golden exterior and slightly sweet taste that makes them perfect for sliders, dinner sides, or breakfast treats. #homemade #best #sweetrolls #easybaking

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

25 mins

Serves:

12 rolls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">420g bread flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">180ml pineapple juice, room temperature</li><li class="ingredients-single-item">60ml whole milk, warm (about 43°C)</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">For the egg wash: 1 egg beaten with 1 tbsp water</li><li class="ingredients-single-item">For the glaze: 30g unsalted butter, melted with 1 tbsp honey</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm (9-inch) square baking pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. Warm the milk to about 43°C (110°F) – it should feel warm but not hot to the touch. Add 1 teaspoon of the sugar and the yeast, stir gently, and let it sit for 5-10 minutes until foamy. This step ensures your yeast is alive and will provide the necessary lift for your rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour, remaining sugar, and salt. The higher protein content in bread flour will give your rolls structure while maintaining tenderness. Whisk these dry ingredients together to ensure even distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a well in the center of your dry ingredients and add the activated yeast mixture, room temperature pineapple juice (the secret to that distinctive Hawaiian roll flavor!), melted butter, and eggs. The pineapple juice contains enzymes that help tenderize the gluten, yielding exceptionally soft rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using the dough hook attachment, mix on low speed until the ingredients come together, then increase to medium speed and knead for 7-8 minutes. The dough should pull away from the sides of the bowl but still stick slightly to the bottom. It will be soft and slightly tacky but not overly sticky. If it's too wet, add flour 1 tablespoon at a time; if too dry, add milk 1 teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes until smooth and elastic. Form into a ball and place in a large, lightly oiled bowl. Cover with cling film or a damp cloth and let rise in a warm place until doubled in size, about 1-1.5 hours. The ideal temperature for rising is around 27-29°C (80-85°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a clean surface and divide into 12 equal portions (about 75-80g each for consistency). For perfectly identical rolls, use a kitchen scale to weigh each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To shape each roll, take a portion of dough and pull the edges toward the center, creating tension on the surface. Flip the dough so the smooth side is up, then place your hand over the dough, forming a cage with your fingers. Move your hand in a circular motion, rolling the dough against the surface to create a tight, smooth ball. This technique ensures an even rise and beautiful rounded tops.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the rolls in your greased 23cm square baking pan, placing them with a slight gap between each. Cover loosely with cling film or a damp cloth and let rise again until puffy and nearly doubled, about 45-60 minutes. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the rolls have risen, gently brush the tops with egg wash. This will give them that characteristic golden, glossy finish. Be careful not to press too hard on the delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 22-25 minutes until deeply golden brown. If the tops are browning too quickly, loosely cover with aluminum foil. The internal temperature should register around 90°C (195°F) when fully baked. The slightly higher sugar content in these rolls means they'll brown more quickly than standard dinner rolls, so watch them carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the rolls are still hot from the oven, brush with the honey butter glaze. This not only adds shine and flavor but also keeps the crust softer. Allow to cool in the pan for 10 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm for the best experience. These rolls will keep well in an airtight container for 2-3 days at room temperature, or freeze for up to a month. To refresh, warm them in a 160°C (325°F) oven for 5-7 minutes before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Hawaiian Sweet Rolls?

Hawaiian Sweet Rolls require bread flour, active dry yeast, sugar, salt, pineapple juice, milk, butter, and eggs. The signature tropical flavour comes from pineapple juice, while the golden finish is achieved with an egg wash and honey butter glaze.

How to cook Hawaiian Sweet Rolls at home?

Learn how to cook Hawaiian Sweet Rolls by activating yeast in warm milk, combining with flour, sugar, salt, pineapple juice, butter and eggs, then kneading until elastic. After two rises, form into balls, arrange in a baking pan, brush with egg wash, and bake at 180°C for 22-25 minutes until golden. Finish with a honey butter glaze for that authentic sweet shine.

What makes sweet rolls "Hawaiian" and how authentic is this recipe?

The distinctive "Hawaiian" character comes from pineapple juice, which adds tropical flavour and helps tenderize the dough through enzymatic action. While inspired by King's Hawaiian rolls, this homemade version offers authentic taste with real pineapple juice rather than artificial flavourings.

Why do my sweet rolls sometimes turn out dense instead of fluffy?

Dense sweet rolls typically result from under-proofing, over-kneading, or using cold ingredients. Ensure your yeast is active, ingredients are room temperature, and you allow sufficient rising time. The dough should double in size during both rises for that signature pillowy texture.

Can I make these sweet rolls ahead of time for a dinner party?

Yes! You can prepare the dough through the first rise, then refrigerate overnight. Let the shaped rolls come to room temperature before the second rise. Alternatively, bake them completely, freeze, and reheat at 160°C for 10 minutes when needed.

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