Homemade Hawaiian Sweet Rolls
This Homemade Hawaiian Sweet Rolls recipe is bound to become a family favorite. They’re fluffy, sweet and buttery making them a spectacular choice for serving as the featured house bread for your meal.
Easy Homemade Hawaiian Sweet Rolls Recipe
How do you make copycat Hawaiian Sweet Rolls? They begin with all purpose flour seasoned with salt. The yeast is added to the dry ingredients which is a bit different from most bread recipes. A mixture of pineapple juice, butter and honey are heated on the stovetop then added to the dry ingredients to moisten. After this step, it’s time to knead the dough to bring it all together. After a first rise, they’re formed into individual rolls and then set aside for another rise before baking. The tops are brushed with egg wash for the golden color that we all love. The final brushing is using melted butter mixed with honey for the sweet finish and shine.
How to Make the Best Homemade Hawaiian Sweet Rolls Recipe
- Ingredients you’ll need to make Hawaiian Sweet Rolls: All purpose flour, salt, rapid rise yeast, pineapple juice, melted butter, honey, large eggs, vanilla extract and white distilled vinegar.
- Kitchen gadgets you’ll need: A 13 x 9 inch pan, mixing bowls, a pastry brush, measuring cups and spoons, a stand mix or a hand mixer fitted with a dough hook, a small microwave safe bowl to melt the butter and honey.
- If you don’t have a mixer, you can make this bread dough by hand. When kneading dough by hand, you’ll have to knead it longer than when using a mixer to do the work. For this recipe, count on at least 8-10 minutes.
- Why vinegar in bread dough? Vinegar lends a tender crumb to the texture of the rolls. It’s not recognizable in the flavor, it does its work inside of the bread dough.
- I use rapid rise yeast in this recipe since it’s faster acting than classic active dry yeast. If you choose to use active dry yeast, the rise times will be longer. It’s not wrong to use it but please allow extra time for the dough to rise and proof.
- You can prepare the dough, place it into a greased bowl and cover. Pop it into the refrigerator and chill overnight. The yeast in the dough will continue to develop even when chilled. It will just do so more slowly.
- Store leftover baked Hawaiian Sweet Rolls chilled in the refrigerator in an airtight container or wrapped in heavy duty aluminum foil for up to 3 days.
- Reheat rolls in single servings in the microwave or see the Cook’s note in the recipe card for how to reheat in the oven.
More Southern Style Bread Recipes to Make
Bread making comes in many forms. Classic sandwich bread, artisan bread, cornbread, biscuits and beyond. More bread recipe you may also like to try:
- Cornbread Muffins can be enjoyed with pinto beans, garden vegetables, soup or chili.
- Homemade Crescent Rolls are super fun to make.
- Cheesy Garlic and Herb Bread requires no bread making at all.
- Fresh from the oven Mayonnaise Biscuits are delicious stuffed with ham, turkey or smothered with sausage gravy.
- Easy Cornbread Casserole is sweet and buttery.
- Easy No Knead Southern Yeast Rolls that anyone can make.
- Gluten Free Dinner Rolls from King Arthur Baking.
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Homemade Hawaiian Sweet Rolls
Servings: 15 servings
Calories: 385kcal
Ingredients
- 5 - 5 1/2 cups all purpose flour
- 2 tsp salt
- 2 (.25 ounce each) packets Rapid Rise Yeast
- 1 cup pineapple juice
- 1/2 cup whole milk
- 1/2 cup unsalted butter divided use
- 1/3 cup honey plus additional 2 tablespoons for tops
- 1 large egg lightly beaten
- 1 tsp pure vanilla extract
- 1 tsp white distilled vinegar
- 1 large egg beaten with 1 teaspoon water for egg wash
Instructions
- To make the dough: In the bowl of a stand mixer fitted with a dough hook, combine 5 cups flour, salt and yeast. Mix on low speed until evenly distributed. (If not using a mixer, whisk together)
- In a small saucepan on the stovetop heat pineapple juice, milk, 6 Tbsp butter and honey. Stir until the butter is melted and warm and reaches 120°-130°F. (It needs to be warm since it's added to the dry ingredients and not directly to the yeast)
- Add to the dry mixture, mix using a large spoon or non stick silicone spatula.
- Add egg, vanilla, vinegar and reserved 1/2 cup flour. Mix well until the dough has a "shaggy" appearance.
- Knead for 8-10 minutes (using the mixer or by hand) until the dough is smooth and elastic.
- Divide into 15 even portions, roll and place into a buttered 13 x 9 inch baking pan. Cover and let rise for 1-1 1/2 hours or until doubled.
- To bake: Preheat oven to 375°F. Move oven rack to lower third position. Uncover rolls. Brush tops evenly with beaten egg wash. Bake for 20-25 minutes or until golden.
- Meanwhile, place reserved 2 Tbsp butter with 2 Tbsp honey in a small microwave safe bowl. Heat for 20 seconds or just until melted and brushable.
- Once rolls are baked, brush tops with honey butter and serve warm. (It's fine to let the rolls cool in the pan.)
Notes
- Vinegar added to the dough lends a tender crumb to the rolls.
- To reheat room-temperature rolls, wrap in aluminum foil, place on a baking sheet, and bake in a 350°F oven for 10 minutes.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 76g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 321mg | Potassium: 138mg | Fiber: 2g | Sugar: 8g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 4mg
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