Do you enjoy soft, fluffy homemade bread? These easy Hawaiian sweet rolls are just the perfect bread to use for sliders, sandwiches, appetizers, or just eating by themselves.
Try out Hawaiian sweet rolls with our Sloppy Joe Sliders and Garbage Bread for your next gameday event or gathering!
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Ingredients
You don't need any weird ingredients for these Hawaiian sweet rolls! Let's explore the key ingredients you'll need.
- Bread Flour: This type of flour contains more protein, which creates more gluten, giving the sweet rolls a higher rise and fluffier texture.
- Pineapple Juice: A touch of pineapple juice makes these sweet rolls authentic and gives them a subtle sweetness.
- Brown Sugar: This ingredient makes the rolls a little sweeter and adds more nuance to the flavors.
- Lard and Butter: Using a mixture of these two fats gives the bread a good texture and flavor.
See recipe card for full information on ingredients and quantities.
How to Make
Dump the milk, butter, and lard into a small saucepan and set over medium heat. Stir frequently until the fats have melted and the mixture is smooth, then let it cool to 115°F.
- Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl. Mix in each one with your finger.
- Blend in the sugar, eggs, and pineapple juice. The mixture will be quite dry at this point. Pour in the cooled milk mixture and blend until a sticky dough forms. Turn off the mixer and let the Hawaiian sweet roll dough rest for 10 minutes.
3. Switch attachments to the hook and knead for 3-5 minutes on medium-low speed. The dough should clean the sides of the bowl, but still stick to it. Be sure that it passes the windowpane test as well. (Check the recipe card to learn how to do this.)
4. Shape the dough into a ball, place back in the mixing bowl, and cover tightly with plastic wrap. Set in a warm place and let it rise until doubled in size, about 1 ½ to 2 hours. You can even let it rise overnight in the fridge if you want to make them ahead of time.
5. Punch down the dough to knock out the air pockets, then divide into 12 pieces and roll into tight balls. Place the Hawaiian sweet rolls in a buttered 9x13-inch cake pan.
6. Cover with a clean garbage bag or buttered plastic wrap and let the rolls rise in a warm place until doubled in size and springy to the touch, roughly 45 minutes to an hour. If the dough is cold from the fridge, it will take longer to rise, but have a better flavor.
7. Bake at 375°F for 20 minutes, until well browned. Make sure the Hawaiian sweet rolls have an internal temperature of 190°F on a meat thermometer to ensure they're cooked. Let them cool completely on a wire rack.
8. Break the rolls apart and serve these Hawaiian sweet rolls. They are sure to be a big hit with your family and friends!
Recipe FAQs
Store-bought Hawaiian rolls aren't healthy. They contain preservatives and conditioners, which doesn't make it a healthy choice. Homemade ones, however, are much better for your health. No preservatives, chemicals, or fancy names in this bread! Check out the nutrition facts at the end of the recipe card for detailed nutritional information.
They are sweetened with light brown sugar and pineapple juice.
Yes, these light, soft, and fluffy white buns are originally from Hilo, Hawaii. Pineapple juice is added to give it a subtle tropical flavor.
They are very popular in the United States for making sliders or serving on their own along with dinner.
Serve
Looking for other sweet breads to make? You'll definitely want to try our recipes for cinnamon breads, like pecan sticky rolls and Swedish tea ring. Our Japanese milk bread rolls can be enjoyed with sweet or savory toppings. For something savory, try our pigs in a blanket rolls.
Store
- Leftovers: Keep Hawaiian sweet rolls sealed tightly in a zip-top plastic bag at room temperature for up to 24 hours. Don't refrigerate them, as it will make them go stale more quickly.
- Reheat: Warm them at 350°F for 3-5 minutes, until desired warmth. If they're frozen, they will take longer to warm.
- Freeze: Bake and let the Hawaiian sweet rolls cool completely, then wrap them tightly with aluminum foil and seal them in a zip-top freezer bag. Freeze for up to 1 month.
Expert Tips
- Don't substitute the bread flour when making Hawaiian sweet rolls. Bread flour contains more protein than all-purpose. Protein turns into gluten when mixed with liquid, giving the bread strength and structure. This results in a higher rise and apleasantly chewy texture.
- Don't leave out the pineapple juice. Although its flavor is subtle, it is the main distinctive sweet element in this recipe. If you absolutely must substitute, replace the juice with milk and add an extra tablespoon (12g) of light brown sugar for a similar sweet flavor.
- Want to make Hawaiian sweet rolls ahead of time? Let the dough complete its first rise in the fridge overnight (at least 8 hours). Finish them the next day, although take note that the rising times will take longer because the dough will be cold from the fridge.
- Are they rising too slowly? You can speed up the process by placing the bowl or pan in a cold oven. Place a large casserole dish filled with boiling water on a shelf underneath and shut the door to trap the steam inside. The gentle heat will encourage the yeast to work more quickly.
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Recipe
Hawaiian Sweet Rolls
Ingredients
- 4 ⅛ cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons fine salt
- ¼ cup light brown sugar, packed
- 2 large eggs
- ½ cup unsweetened pineapple juice
- ½ cup whole milk, 11
- ¼ cup unsalted butter
- ¼ cup lard
Instructions
- Pour the milk, butter, and lard into a small saucepan and set over medium heat until the fats have melted, stirring occasionally. Remove from heat and let cool to 115 F.
- Dump the flour into the bowl of a stand mixer and add the yeast and salt on opposite sides of the bowl, stirring each one in with your finger. Add the sugar, eggs, and pineapple juice and mix on low speed with the paddle attachment until blended. The dough will be very dry.
- Trickle in all of the milk and fat mixture while the mixer is running on low speed. Turn up the speed to medium and mix until a sticky dough forms. Turn off the mixer and let the dough rest for 10 minutes.
- Switch attachments to the hook and knead on medium-low speed. The dough should clean the bowl, but it will still stick to the sides. If it refuses to clean the bowl after a few minutes of kneading, add more flour (just a spoonful at a time) until it cooperates.
- Make sure the dough passes the windowpane test. Check this by breaking off a lump and stretching it between the thumb and forefinger of each hand. It should be translucent without tearing; if not, knead a minute longer and check again.
- Shape into a ball, place in a buttered bowl, and cover tightly with plastic wrap. Let it rise in a warm place until doubled in size, about 1 ½ to 2 hours.
- Turn out the dough onto a lightly floured surface and punch it down all over to knock out the extra air. Divide it into 12 equal pieces, using a kitchen scale for accuracy, then roll each piece into a tight ball.
- Place the balls equally apart in a buttered 9x13-inch pan, then cover them with a clean garbage bag or buttered plastic wrap. Let the rolls rise in a warm place until they have doubled in size and are springy to the touch, about 45 minutes to 1 hour.
- Preheat the oven to 375 F about 10 minutes before they are done rising.
- Bake F for 20 minutes, until they have an internal temperature of 190 F on a meat thermometer. Let the rolls cool in the pan for 5 minutes, then remove them from the pan and let them cool completely on a wire rack.
Notes
- Want to make the rolls ahead of time? Let the dough complete its first rise in the fridge overnight (at least 8 hours). Finish them the next day, although take note that the rising times will take longer, because the dough will be cold from the fridge.
- Are they rising too slowly? You can speed up the process by placing the bowl or pan in a cold oven. Place a large casserole dish filled with boiling water on a shelf underneath and shut the door to trap the steam inside. The gentle heat will encourage the yeast to work more quickly.
- Don't leave out the pineapple juice. Although its flavor is subtle, it is the main distinctive element in this recipe. If you absolutely must substitute, replace the juice with milk and add an extra tablespoon (12g) of light brown sugar.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
I love how fluffy and sweet these tropical rolls are. They are great for making delicious sliders!
Emma
Homemade sliders always taste great on homemade bread!