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This recipe for homemade Hawaiian sweet rolls recipe is easy to make, especially for homemade bread. The yeast rolls turn out to be the right amount of sweet, fluffy, soft, and perfectly golden brown.
EASY HOMEMADE HAWAIIAN SWEET ROLLS RECIPE
The aroma of baked sweet rolls is one of the most comforting smells and makes your house smell heavenly. For many of us, we save these types of recipes for bigger family dinners and holidays. This recipe for homemade Hawaiian sweet rolls is so easy to make, your family can enjoy them any night of the week. There’s no need to wait until a special occasion to enjoy their sweet, buttery, tropical flavor.
Ways to Serve Hawaiian Sweet Rolls
- Add a bit of butter: Spread a little butter on these soft yeasty rolls that are easily split open by hand.
- Spread a teaspoon of jelly or jam: The rolls are just right for adding a little jam. You can also add a slice of Canadian bacon and make it a breakfast roll.
The lightly sweet overtones and fluffy goodness of these Hawaiian rolls are perfect for the dinner table. You’re going to enjoy the sweet aroma of fresh yeast rolls baking in the oven too! Here’s what you’ll need to make them:
- Milk, warmed
- Butter (melted and cooled slightly)
- Pineapple juice (room temperature and canned – not fresh)
- Brown sugar
- Kosher salt
- Eggs (room temperature)
- BREAD flour
How to Make this Homemade Hawaiian Sweet Rolls Recipe
- Add the warm milk to a mixing bowl. Sprinkle yeast on top and mix. Allow to sit for five to 10 minutes or until it is bubbly. (This proofs the yeast and lets you know it is good for baking and working.)
- Once the yeast is bubbly, add the butter, pineapple juice, brown sugar, salt, vanilla, and eggs to the bowl. Use a wooden spoon to mix the ingredients until lightly combined.
- Add two cups of the bread flour and mix with a wooden spoon until the flour is mixed in, but the mixture is still lumpy.
- Using your KitchenAid mixer and the dough hook attachment, begin mixing the dough with the remaining flour. Don’t add the flour in all at once, continue adding it until the dough forms. It should be slightly sticky. (I used close to 4 ½ cups.) The dough should be tacky, but it shouldn’t stick to the fingers too much.
- If needed, move the dough to the counter and use floured hands to knead just a little bit more.
- Place the dough in a glass bowl. Cover it with plastic wrap. Let it rise for two hours, or until it has doubled in size.
- Once it has risen, punch the dough down and then form into 15 equal-size dough balls. Roll them between your palms to make them as smooth as possible.
- Place the rounded dough balls in a 9×13 baking dish. Brush with egg wash. Then, cover the bowl with plastic wrap. Let them rise for another hour, or until they have doubled in size.
- Bake at 350 degrees for 25 minutes, or until the tops are golden brown. When they are done, they should sound hollow when tapped.
- Brush tops with melted butter if desired.
Can the rolls be stored in the freezer?
Once the homemade Hawaiian sweet rolls have been fully baked and cooled, they can be stored in an airtight container and frozen. To serve the rolls, let them thaw at room temperature, overnight is best. Preheat the oven to 300 degrees and then place the rolls in the oven for 10 minutes.
Tips for Making Homemade Hawaiian Sweet Rolls
- You can use either instant yeast or active dry yeast for this recipe. You do not have to proof the yeast if you don’t want to. I like to proof it just to make sure the yeast is fresh. For me, it’s easier to take that five minutes before starting the dough than finding out when the dough fails to rise. Also, if you use active dry yeast, it may take longer for them to rise.
- It’s tempting to eat these delicious-smelling sweet yeast rolls right out of the oven. But we found that letting them cool down allows the flavor to develop more.
For more delicious bread recipes try these:
Hawaiian Sweet Rolls
- 1/2 cup milk, warmed to about 110 degrees
- 1/2 tsp sugar
- 2 1/4 tsp active dry yeast
- 1/4 cup butter, melted and cooled slightly
- 1 cup pineapple juice ( canned ) - room temperature
- 1/2 cup brown sugar
- 1 tsp kosher salt
- 1 1/2 tsp vanilla
- 2 eggs, lightly whisked - room temperature
- 4 1/2 - 5 cups bread flour, start with 4 1/4
- 1 egg
- 2 tbsp water
- Add your warm milk to a mixing bowl. Sprinkle yeast and sugar on top. Mix. Allow to sit for about 5-10 minutes or until bubbly.
- To the bowl, add butter, pineapple juice, brown sugar, salt, vanilla, and eggs.
- Using a wooden spoon, mix until lightly combined.
- Add two cups of flour and mix with a wooden spoon until flour is mixed in but still lumpy.
- With your Kitchen Aid mixer with dough hook attached, begin mixing dough with remaining flour until soft but still slightly sticky dough has formed. I used about 4 1/2 cups of flour. Dough will be tacky but shouldn't stick terribly to your fingers. If needed, move to counter and knead a few times with floured hands.
- Place in a bowl and cover with plastic wrap and allow to rise for 2 hours or until doubled in size. Punch dough down and form into 15 equal sized dough balls. Try to make them as smooth as possible.
- Place in a 9x13 inch pan. Brush with egg wash. Cover with plastic wrap and allow to rise for an additional hour or until almost doubled in size.
- Bake at 350 degrees for 25 minutes or until golden brown and hollow sounding when tapped.