Delicious homemade Hawaiian Sweet Rolls, soft, fluffy and fresh from the oven. These Hawaiian sweet rolls have a tropical flavor perfect for breakfast, lunch or dinner.
My love for baking goes back a long time ago. Since I was a little kid really. Which is interesting because my mom was not a baker nor did she really like to bake, but the times that she did, I was right there in the kitchen with her, excited and eager to learn. It’s a passion I’ve had forever. Although I’m not a fancy baker, or a pastry baker, I do love to bake breads, muffins, scones, cookies and cakes. So needless to say, I would never in a million years turn down a dinner roll recipe.
These Hawaiian sweet rolls are one of my favorite rolls. It’s an old recipe I’ve shared with you back in 2014 and wanted to share it with you again with some new pictures, a video and a bit more explanation regarding the dough.
Serves: 15 Rolls
Ingredients
½ cup unsweetened pineapple juice
½ cup warm milk (100-110 degrees F)
4 tablespoons unsalted butter, melted and cooled slightly
2 whole eggs, lightly beaten
6 tablespoons granulated sugar
1½ teaspoons salt
2¼ teaspoons (1 package) active-dry yeast
4½ cups unbleached bread flour
1 egg, for brushing on prior to baking
Instructions
IN the bowl of a stand mixer fitted with the paddle attachment, combine the pineapple juice, warm milk, melted butter, sugar, yeast and salt.
Blend until mixed then add the 2 lightly beaten eggs. Mix until incorporated (may be somewhat curdled).
Remove the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour ½ cup at a time until all flour is incorporated.
Increase the speed to medium and blend for about 5 minutes or until the dough is smooth and holds together in a ball.
Place the dough ball in a lightly greased large clean bowl. Cover with plastic wrap and place in a warm, draft free location for about 2 hours or until dough is double in size.
Spray a 13×9 inch baking pan with cooking spray and set aside.
Remove the dough to a clean surface and cut into 15 equal pieces. Form each piece into a ball pulling the sides down and tucking them under to the bottom of the dough ball.
Place each ball in the prepared pan.
Once all 15 dough balls are formed, brush each roll with 1 egg beaten with 2 tablespoons of water. Cover the pan with plastic wrap and store in a warm, draft-free location until risen and almost doubled in size – about 1 hour.
Bake at 350 degrees for 20 minutes or until golden brown.