Hawaiian sweet rolls are some of my family’s favorite. They are great for sandwiches, as a side with dinner, or alone with honey butter.
This recipe yields the perfect texture, the right amount of sweetness, and it comes together easily. Pineapple juice lends that familiar flavor of Hawaiian bread that we all love and gives the bread a subtle sweetness which is then enhanced with a touch of sugar. These rolls really are the best and you are sure to agree!
Hawaiian Sweet Rolls
Hawaiian sweet rolls are my favorite dinner rolls. If we’re having bread with dinner, it’s going to be these rolls. I got hooked on this sweetly fragrant bread thanks to King’s Hawaiian. That brand is an evil genius.
Why must you make carbs taste so good?
Because I love the bread so much, I just could not resist making some from scratch. And then I couldn’t resist slathering them with honey butter.
INSANE. I know.
Sweet on sweet on sweet. That’s mostly what we are about here at Baked by an Introvert… Cavity inducing goodness.
Making the best Hawaiian sweet rolls
This homemade Hawaiian sweet roll is made with basic bread ingredients but there are a few extras to give the bread that distinct flavor of Hawaiian bread. I use half buttermilk and half pineapple juice for moisture and flavor. The two combined have a lovely sweet and tangy profile.
To enhance the sweetness, I also add both white and brown sugar. For me, brown sugar just isn’t sweet enough but has amazing flavor, so a little white sugar is used to up the sweet factor just a tad. I also opted to use all-purpose flour instead of bread flour. Since bread flour contains more gluten, it yields a denser bread. My goal for these rolls is to have a light, fluffy texture. Nothing too chewy.
The bread needs to rise twice. Each rise is about 1 to 1 and ½ hours. So make sure you plan ahead for this. The first rise happens once the dough is mixed together and kneaded. The second rise is after you’ve portioned and shaped the dough into individual rolls.
Hawaiian sweet rolls with honey butter
Once the rolls are baked to golden deliciousness, I like to brush them with homemade honey butter. It complements the sweet bread perfectly and can easily be whipped up in a matter of minutes.
You don’t even need a recipe for honey butter. Just take some unsalted butter, let it soften to room temperature, beat it with an electric mixer until is smooth and creamy, and slowly beat in some honey. Use as little or as much honey as you prefer.
You can store any leftover honey butter in the refrigerator and use on toast or English muffins for breakfast!
Or if you are like me, your honey butter will taste like plain honey and you’ll casually scrap your finger across the butter each time you visit the refrigerator. There was no hiding the fact that I had been eating honey butter off my fingers, the evidence was visible.
But in all seriousness, I think you should give this Hawaiian sweet rolls recipe a try. The rolls are light, tender, and perfectly sweet.
They make great ham sandwiches also!
The Best Hawaiian Sweet Rolls
- 3/4 cup (187 milliliters) pineapple juice
- 3/4 cup (180 milliliters) buttermilk
- 1/3 cup (75 grams) unsalted butter, cold, cut into pieces
- 5 and 1/2 cups (715 grams) all-purpose flour
- 1/3 cup (73 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 and 1/4 teaspoons instant yeast, (1 packet)
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- 2 tablespoons honey butter*
- Combine the pineapple juice, buttermilk, and butter in a small saucepan. Heat over low heat until the butter is melted and temperature reaches 110°F. Remove from heat.
- Using a stand mixer fitted with a dough hook, mix 1 cup of the flour, sugars, yeast, and salt on low speed until combined. Add the pineapple juice mixture followed by the egg and vanilla.
- Mix on low speed just until blended. Add the remaining flour and mix on low speed until the dough begins to form, about 2 minutes. Increase the speed to medium-low and mix until the dough is no longer sticking to the sides of the bowl. It may still stick to the bottom.
- Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and 1/2 hours.
- Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 16 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9×13-inch baking pan.
- Cover the pan with plastic and set in a draft-free area to rise until doubled in size, about 1 and 1/2 hours.
- Adjust the oven rack to the lower-middle position and heat the oven to 375°F. Bake the rolls for 20 minutes, or until the tops are golden brown, rotating halfway through the baking time.
- Brush the rolls with honey butter and cool on a wire rack for 10 minutes before serving. Rolls are best when eaten the day they are made.