Hawaiian Sweet Rolls Recipe
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5 from 1 vote

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. 
Prep Time3 hrs 30 mins
Cook Time20 mins
Total Time3 hrs 50 mins
Course: Side Dish
Cuisine: American
Servings: 16 rolls
Calories: 256kcal
Author: Jen Sobjack

Ingredients

  • 3/4 cup pineapple juice
  • 3/4 cup buttermilk
  • 1/3 cup unsalted butter cold, cut into pieces
  • 5 and 1/2 cups all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1/2 cup 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*

Instructions

  • 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 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. 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.

Notes

*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.

Nutrition

Serving: 1roll | Calories: 256kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3% | Vitamin C: 1.4% | Calcium: 2.7% | Iron: 11.9%