Homemade Hawaiian Rolls Recipe
This buttery, pillowy soft Homemade Hawaiian Rolls Recipe are absolutely delicious and easy to make at home from scratch!
How to Make Hawaiian Sweet Rolls
Homemade Hawaiian Sweet Rolls are surprisingly easy to make! The pineapple juice and brown sugar used in this recipe provides a lovely touch of sweetness that is commonly associated with classic Hawaiian rolls. To make these rolls, you will need the key ingredients shared below.
Key Ingredients
- All Purpose Flour
- Active Dry Yeast
- Brown Sugar
- Salt
- Egg
- Whole Milk
- Pineapple Juice
- Unsalted Butter
Preparation
- Activate Yeast – mix yeast together with warm milk and some sugar to activate. Yeast mixture is good to use if it takes on a bubbly, foamy appearance after a few minutes.
- Make Dough – using a stand mixer, mix activated yeast with the flour, sugar, salt, eggs, pineapple juice and butter until a soft dough forms.
- Rest – let the dough rest in a warm area until it doubles in size.
- Shape – divide dough into equal portions and shape into an even sized rolls. Transfer to a baking pan, cover and let rise until doubled in size.
- Bake – brush risen buns with egg wash and bake for 25-30 minutes. Rolls are ready when a toothpick inserted into the center of one comes out clean.
- Cool – transfer rolls to a cooling rack and cool to room temperature before serving or using in your favorite recipes!
Storage
Leftover Hawaiian sweet rolls wrapped in plastic wrap or aluminum foil and placed in an airtight container or Ziplock will keep for 3-4 days in the fridge. For longer storage, wrap leftover rolls in plastic wrap or aluminum foil, place in a large Ziplock bag and keep in the freezer for up to 2-3 months. When ready to use, thaw in the fridge overnight or at room temperature for 1 to 1 1/2 hours.
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Hawaiian Sweet Rolls
Ingredients
Hawaiian Sweet Rolls Dough
- 2 1/4 cups (293g) all purpose flour
- 3 tablespoons (36g) dark brown sugar, divided
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup (60ml) canned pineapple juice, warmed to 100-110F
- 1/4 cup (60ml) whole milk, warmed to 100F-110F
- 1/4 cup (57g) unsalted butter, room temperature
Egg Wash
- 1 large egg
- 1 tsp 5ml water
Instructions
- In the bowl of stand mixer, add the milk and 1/2 tsp of brown sugar. Whisk in the yeast. Cover bowl and set aside for 8-10 minutes. Yeast mixture should take on a foamy appearance with a fermented aroma.
- Add the flour, salt, remaining sugar, pineapple juice and egg into bowl with yeast mixture.
- With the dough hook attached, mix the dough ingredients together at low speed until a shaggy dough forms. At this point, mix in the butter a little at a time until all of the butter has been mixed into the dough.
- Increase mixture speed to medium high and knead the dough for 6 minutes. The resulting dough should be soft touch, slightly tacky but not over sticky.
- Transfer dough to a lightly greased bowl, cover with plastic wrap and place in a warm area to rise until doubled in size, about 60-90 minutes.
- Deflate risen dough. Let dough sit for 5 minutes and divide into (9) equal portions. Shape each portion of dough into even sized rolls and transfer to a parchment paper lined 9×9 inch square baking pan.
- Lightly cover baking pan with plastic wrap and let rolls undergo a second rise for 30-35 minutes or until doubled in size.
- Preheat oven to 350F. In a small dish, whisk together the egg and water to make egg wash. Use a pastry brush to apply egg wash over the surface of risen rolls.
- Bake the rolls for 25-30 minutes or until a toothpick inserted into one of the rolls comes out clean and the rolls have taken on a rich golden brown color.
- Rest rolls in baking pan for 5-6 minutes before carefully removing and transferring to a cooling rack to cool to room temperature.
- Eat rolls as is or use cooled rolls in your favorite recipes. Enjoy!
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