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Hawaiian Sweet Rolls

Author Katie



  • 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

Egg Wash

  • 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.