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.
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.
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.
These rolls really are the best and you are sure to agree!
Why this Hawaiian sweet rolls recipe works
- 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 honey.
- Honey butter offers extra sweetness that really takes the rolls to a new level.
Hawaiian sweet rolls ingredients
These rolls use very staple ingredients. Either Instant or rapid rise yeast can be used. I don’t recommend using regular active dry yeast, though. I’ve tested it and it just doesn’t work well with this recipe.
- Pineapple juice: Pineapple juice is what gives the rolls a sweet and slightly tangy flavor.
- Buttermilk: Also offers a slight tanginess. Be sure to use whole (full fat) buttermilk.
- Butter: Is added to give the dough some richness.
- Honey: Use a mild-honey like clover honey.
- Flour: All-purpose flour is best for Hawaiian rolls.
- Yeast: Use instant or rapid-rise yeast.
- Salt: Added to help balance the sweetness.
- Egg: Is also added for sweetness.
- Vanilla extract: Adds a little extra flavor to the rolls.
How to Make 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.
The Dough – 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.
Step 1: Combine the wet ingredients
Mix the pineapple juice, buttermilk, butter, and honey together in a microwave-safe bowl or large liquid measuring cup. Then microwave the mixture in 30-second intervals until it reaches 110°F.
It may appear curdled at this point. That’s perfectly normal so don’t fret.
Step 2: Make the dough
A stand mixer will be your best friend with this recipe or any yeast bread recipe. It makes the process so much easier!
Fit the stand mixer with the dough hook. Add the flour, yeast, and salt to the bowl. Mix on low speed for a few seconds to get everything combined.
Leave the mixer on low speed and slowly pour in the warm pineapple juice mixture. Then add the egg and vanilla. Let the mixer run on low for about 2 minutes until dough starts to form a ball.
Increase the speed to medium-low and continue to mix for 7 minutes. The dough will stick to the bottom of the bowl but should pull away from the sides.
It’s a soft dough that will be slightly tacky. Avoid adding excess flour.
Step 3: Let the dough rise
Very lightly flour your work surface and turn the dough out. Knead it briefly and shape it into a ball. Place the dough in a bowl that has been lightly greased and cover with plastic wrap.
Set the bowl in a warm place to rise for 1 and 1/2 hours. I like to have my oven preheating and use the microwave right above it as the warm environment.
If you do not have a microwave above the stove, you can heat your oven on the lowest temperature setting then turn the oven off and set the dough inside with the door slightly cracked open.
Step 4: Shape the dough and rise again
Once the dough has doubled in volume, gently punch it down to release some of the gas. Turn the tough out onto your work surface and divide it into 15 equal-sized pieces.
Shape each piece into a ball by pulling the edges under so the top of the dough is smooth.
Lightly grease a 9×13-inch pan and arrange the dough balls in 5 rows of 3. Cover with plastic wrap and let the dough rise again until doubled in size. This can take up to another 1 and 1/2 hours.
The rolls should be almost as tall as the top of the pan.
Step 5: Bake
Brush the tops of the rolls with melted honey butter and bake until golden brown. The honey butter will help give the rolls a rich golden color.
Use an instant-read thermometer to check the internal temperature of the rolls. They are done when they reach 190°F.
Brush the tops with more melted honey butter and let the rolls cool for about 10 minutes. Slide the rolls out of the pan onto a cooling rack and let them cool for another 20 minutes.
The rolls are best served warm on the day they are made.
Homemade honey butter
Homemade honey butter 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 it on toast or English muffins for breakfast!
More delicious yeast bread and rolls to try:
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The Best Hawaiian Sweet Rolls
These soft, light and fluffy Hawaiian sweet rolls are so easy to make. They don’t require much work because a stand mixer does all the kneading for you. The beauty of these rolls is their fragrant, sweet and tangy flavor which comes from a mix of pineapple juice and buttermilk.
Ingredients
- 1 cup (240 ml) pineapple juice
- 1/2 cup (120 ml) buttermilk
- 6 tablespoons (89 g) unsalted butter, melted
- 5 1/2 cups (715 g) all-purpose flour, measured correctly
- 1/3 cup (113 g) honey
- 1 tablespoon instant yeast, (1 packet) SEE NOTE 1
- 2 teaspoons salt
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- 4 tablespoons honey butter, SEE NOTE 2
Instructions
- Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture may become curdled, this is normal.
- Using a stand mixer fitted with a dough hook, mix the flour, yeast, and salt on low speed until combined.
- With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla.
- Mix on low speed dough begins to come together, 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 15 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9x13-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.
- Brush the top of the rolls with melted honey butter. Bake the rolls for 20 minutes, or until the tops are golden brown, rotating halfway through the baking time. The internal temperature of the rolls should be 190°F.
- Brush the rolls with more melted honey butter and cool on a wire rack for 10 minutes. Transfer the rolls to a wire rack and cool for another 20 minutes. Rolls are best when eaten the day they are made.
Notes
- Use either instant or rapid rise yeast. Active dry yeast will not be as efficient with this recipe.
- Honey butter is made by mixing butter and honey. Start with 1/4 to 1/2 cup of room temperature unsalted butter and mix in 2 tablespoons of honey at a time until you achieve the desired taste. Store leftover honey butter in the refrigerator and use it on toast, muffins, or rolls.
Recipe adapted from Cooks Country.
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Nutrition Information:
Yield: 15 Serving Size: 1 rollAmount Per Serving:Calories: 251Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 355mgCarbohydrates: 39gFiber: 1gSugar: 3gProtein: 5g
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Joan Coates says
Oh these look so delicious and I have been baking bread more and more to lighten my stress during these hard times for our country. Took me days to be able to get a day reserved for my online grocery pickup (I am elderly, very health compromised) and my pantry doesn’t have pineapple juice. Oh well, next order will include this and now I will just look over your lovely recipes for a substitute for these rolls!
Olaide says
Thank you for the recipe. Please is the pineapple juice homemade or the store bought pineapple juice. Thank you.
Jen Sobjack says
I used pineapple juice from a can but I imagine fresh would work just as good.
Inacio pereira says
Very nice rolls. I was looking for this recipe for a long time. I tried these rolls when I was in Cayman Island, now I’m going to try this in my home kitchen. Thank you very much.
Carolann says
I love it when I make something and my boyfriend gets that smile on his face. This easy to follow recipe did just that.
Connie says
Hi there,
Any idea what adjustments I can make for adapting this recipe to high altitude? I am in Colorado.
Thank you!
Connie
Jen Sobjack says
Hi Connie! Unfortunately, I have zero experience with high altitude baking so I’m not the best resource for this. I’m sorry I couldn’t be more helpful.
connie says
No problem! I’ll experiment and let you know if I figure it out. Thank you.
Britni says
I want to make several batches of dough to freeze and bake when needed. Do you reccomend doubling or tripling the recipe or make each batch as a single recipe from start to finish and repeat as many times needed? And..
How do I freeze the dough? After it rises twice? Or before the second rise when they are in individual balls? How do I thaw and bake them after they are frozen?
Thanks in advance!
Jen Sobjack says
It can be tricky to double/triple yeast recipes since you can’t just double/triple the amount of yeast. I recommend making the dough in batches. As for freezing, I haven’t experimented with freezing this dough. But here’s a great article to get you started – https://www.kingarthurflour.com/blog/2015/10/05/freeze-bake-rolls.
Jimo says
I literally just made these rolls and they were good, at least the little piece we had. I would say, it was hard for me to work with the dough because it’s very soft, and the recipe/instructions says to lightly flour the workbench, and the dough just sticks to the table, so I decided to use oil instead. It was so much easier using oil, I would suggest to use oil instead of flour when working/shaping your dough.
Eng says
Just baked the bread. Comes out as shown.loves the bread soft n fluffy.
Jenna Morgenthaler says
I tried to make this but my dough stayed runny. I tried adding flour but I could not gut the lour to ball up or even pull from the sides.
Jen Sobjack says
This is a soft dough and isn’t meant to ball up. It will pull away from the sides fo the bowl as the mixer is running. Once the mixer stops, the dough will settle back down into the bottom of the mixing bowl. As long as your measurements are correct and you follow the instructions exactly as they are written, the rolls will turn out perfect.
Jessica says
There was nothing soft light or fluffy about these…very dense. Followed recipe, not sure what happened!
Jen Sobjack says
Make sure you are properly measuring the flour by fluffing it with a fork then lightly spooning it into the measuring cup. Don’t just scoop it out of the bag with the cup. Flour compacts and you’ll end up with too much flour which will cause the rolls to be dense. I recommend using weight measurements for more accurate results. I wrote a detailed article on how to measure flour.
Emily says
Recipe came out great! I didn’t have buttermilk so I subbed milk with lemon juice and I also used active dry yeast. Definitely took a little longer on the second rise. Question – my rolls were a little on the dense, side…is that how they’re supposed to be? Or are the substitutions I made the cause of it.
Jen Sobjack says
The most likely reason for dense rolls is using too much flour. Make sure you are properly measuring the flour by fluffing it with a fork then lightly spooning it into the measuring cup. Don’t just scoop it out of the bag with the cup. Flour compacts and you’ll end up with too much flour. I recommend using weight measurements for more accurate results. I wrote a detailed article on how to measure flour.
Renee says
When baking from scratch if the directions don’t say to sift the flour should you sift anyway? I have noticed that sifting changes the measures. I’ve alway figured sifting would make my pound cake, rolls or cake come out more moist. You have not mentioned sifting in this recipe so i will not be sifting the flour. I’ve read your noted in detail and plan to follow them step by step. I have all the tools including the microwave above the stove. Just want your opinion on sifting. Thanks so much for your time.
Jen Sobjack says
If the recipe doesn’t say to sift the flour, you can still sift the flour but do it after it is measured.