These melt-in-your-mouth rolls are fruity, fluffy, and a hundred times tastier than the store-bought version. Besides, you just can’t beat the mouthwatering aroma of homemade bread fresh from the oven. I must admit that bread rolls are my favorite part of dining out. Sometimes, I skip the main course and just eat the delicious, fresh-baked buns until I’m stuffed. It may not be good for my waistline, but I can’t help it! You understand, right? I prefer the latter; trust me, you’ll barely taste the pineapple, and it adds a mouthwatering touch you won’t want to miss. To create this Hawaiian sweet rolls recipe, I added pineapple and brown sugar to my already trusted milk bread.
Ingredient List
How to Make Hawaiian Sweet Rolls
Make the Dough
Activate Yeast – Combine 2 tablespoons of lukewarm water and the yeast in a stand mixer. Stir and let dissolve for about 5 minutes. (Yes, you can also mix by hand.) (Photo 1) Combine milk, butter pieces, sugar, and salt in a medium microwave-safe bowl. Heat in the microwave for a few seconds, and stir. Repeat until the butter melts. If the mixture is over 115℉ (45℃), let it cool so it doesn’t kill the yeast and curdle the eggs. (Photos 2-3) Eggs – Lightly whisk the eggs and vanilla extract, then add them to the butter mixture. Dump everything into the yeast mixture. (Photo 4) Pineapple – Add the pineapple and mix on medium-high using a dough hook until thoroughly combined. (Photo 4) Flour – Add 3¾ cups of bread flour while mixing. Continue mixing for about 8 minutes. Stop kneading when the dough pulls away from the sides of the bowl. Add as little flour as little as possible to make a soft dough. (Photos 6-7) Knead by Hand – Alternatively, turn your dough onto a lightly floured surface and knead it for 8-10 minutes. (Photo 7) Rise – Place bread dough in a large, greased bowl. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled in size. Punch the dough down. (Photos 8-9)
Make the Sweet Rolls
Make Rolls – Divide the dough into 12 equally-sized pieces and shape them into balls. Place them in a greased 12-inch round pan. Or you can make a loaf of bread by shaping the dough into a log and settling it seam-side down into a greased loaf pan. (Photo 10) Egg Wash – Whisk the milk and egg yolk, then brush the rolls or bread with the egg wash. Cover the bread rolls with a clean towel and let them rise for 2 hours. You can refrigerate for up to 24 hours; they will rise slower and taste amazing. Bake – Preheat the oven to 350℉ (175℃). Bake until the crust is deep golden brown, and they sound hollow when tapped (about 20 minutes). Remove from the pan and let cool. They’re absolutely delicious served warm.
Recipe Variations
Tips and Tricks
Make-Ahead and Storage Instructions
I love making a double or triple batch of these sweet Hawaiian rolls. They freeze great for 2-3 months in an airtight ziplock bag, and heating them back up in the oven for 5-10 minutes brings back all the freshness. They last a week in the fridge (properly stored) and 2-3 days in a bread bin at room temperature. You can also freeze the dough, and when ready for fresh-baked bread, thaw the dough, knead, make the rolls, and bake.
What to Serve With Hawaiian Sweet Rolls
Pair these delicate rolls with sweet potato soup or carrot ginger soup for a cozy, hearty weeknight meal. You can also enjoy Hawaiian sweet rolls for lunch. Pile on the pulled pork for a quick and tasty midday treat.
More Divine Bread Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”iSCHj7m3″ upload-date=”Mon Aug 06 2018 20:36:18 GMT+0000 (Coordinated Universal Time)” name=”Hawaiian Sweet Rolls” description=”Hawaiian Sweet Rolls – Fresh and warm Hawaiian rolls; buns that have a kick of sweetness from the pineapple juice, brushed with butter and baked to perfection. You are never going to buy store bought version again.”]> This blog post was originally published in March 2017 and has been updated with additional tips, new photos, and a video
