Homemade Hawaiian Sweet Rolls
These Homemade Hawaiian Sweet Rolls are super easy to make and absolutely delicious! After making these rolls, you'll never want to buy Hawaiian Sweet Rolls again. Whether you are making sliders for a party or just serving them with dinner, these rolls will not disappoint.
One of the simplest methods to reduce expenses at the grocery store is by baking your own bread. Whether it's homemade yeast rolls or sourdough, it's surprisingly straightforward to supply your home with all the bread you need without buying from the store. Moreover, homemade bread has a superior taste compared to store-bought varieties.
While bread-making may seem daunting, this Hawaiian Sweet Roll recipe is quite simple and ideal for those just starting out.
This recipe is not only delicious and simple to prepare, but it also freezes exceptionally well. I enjoy preparing a batch in my spare time and storing it in the freezer. This ensures that I always have some on hand for quick lunchbox sandwiches or as an accompaniment to dinner. It's one of my strategies for ensuring a constant supply of homemade bread without the need to buy any from the grocery store.
This enriched dough comes out light, fluffy and beautifully flavored every time. The milk, pineapple juice and butter not only give these rolls delicious flavor, but help to make the soft, fluffy texture we all love about Hawaiian Rolls.
Milk- Use full fat milk, not 2% or skim. This recipe needs the full fat from whole milk.
Pineapple Juice- Canned pineapple juice lends so much flavor to these Hawaiin Rolls.
Butter- Real, unsalted butter for the better flavor.
Flour- Simple all-purpose flour is all you need for this recipe.
Sweetener- Honey is my sweetener of choice, but light brown sugar can be substituted.
Yeast- Active dry works best for this recipe.
Eggs- Help add to the texture of the dough. Eggs are also used as an eggwash in this recipe.
Salt- For flavor!
The full recipe is in the recipe card below.
While heating the milk, pineapple juice, and butter, keep the heat low and ensure the temperature does not exceed 110°F. Overheating the mixture can kill the yeast. If there's any doubt about the temperature, allow the mixture to cool for a few minutes before incorporating it with the yeast.
The finished dough will be slightly tacky, not sticky.
Using a cupped hand, roll the dough balls into round rolls. Refrain from using flour during this shaping process, as it can inhibit the dough from developing the necessary tension while being rolled into shape.
These rolls may be kept in an airtight container at room temperature for three to four days. When stored in the refrigerator, they can last for up to seven days.
To freeze rolls, place in a freezer bag or container, in a single layer, and freeze for up to 6 months.
Everyone's favorite sweet roll made with just a few simple ingredients right in your own kitchen. Homemade Hawaiian Sweet Rolls are perfect for sliders, simple sandwiches and are great served with dinner.
- 1/2 cup milk
- 1 cup pineapple juice (canned)
- 3 ounces butter (unsalted)
- 5 1/2 - 6 cups all-purpose flour
- 1/3 cup honey
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 teaspoon milk
In a saucepan over medium low heat combine the 1/2 cup of milk, pineapple juice and butter. Heat until the butter melts. Remove from the heat and let cool. Do not heat above 110° F.
In the bowl of an electric mixer fitted with a dough hook add the yeast and honey. Pour over the butter mixture. Stir to combine.
Begin adding in the flour, starting with 5 1/2 cups. Turn the mixer to low and start kneading the dough. Add 2 of the eggs, one at a time, until fully incorporated.
Turn the mixture to the next speed and knead the dough for 8-10 minutes. Halfway through check the dough to see if it needs more flour. At this point it should no longer be sticky but feel tacky. Add more flour if needed and continue kneading the for the remaining time.
The dough is fully kneaded when it becomes smooth, elastic and shiny. Lightly coat in oil, cover and let proof until doubled in size. While the dough is proofing, line a 9x13 pan with parchment paper.
Now portion the dough into 15 equal portions. Using a cupped hand shape the dough into rolls. Place into prepared pan, cover and proof until doubled in size. This usually takes 45-60 minutes.
While the dough is proofing preheat an oven to 375° F. To make the eggwash combine the remaining egg and 1 teaspoon of milk in a small bowl.
When the rolls have doubled in size, gently brush them with the eggwash and bake for 20 minutes. Enjoy!
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