If you are looking for the softest, most flavorful dinner rolls, these Homemade Hawaiian Sweet Rolls are the answer. With a hint of tropical sweetness and a pillowy texture, they are guaranteed to become a family favorite for any occasion.
Table of Contents
Why You Will Love This Recipe
This recipe works because it balances the perfect texture with just the right amount of sweetness. The secret lies in the combination of pineapple juice and buttermilk, which provides a subtle tanginess that complements the honey. These rolls are far superior to store-bought versions, offering a fragrant, fresh-from-the-oven aroma that fills your kitchen. Plus, the addition of a honey butter glaze takes the richness to a whole new level, making them irresistible as a side dish or the base for a delicious sandwich.
Ingredients
- 1 cup pineapple juice
- ½ cup whole buttermilk
- 6 tablespoons unsalted butter, melted
- 5 ½ cups all-purpose flour
- ⅓ cup honey
- 1 tablespoon instant or rapid-rise yeast
- 2 teaspoons salt
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- 4 tablespoons honey butter (for brushing)
Step-by-Step Instructions
- Prepare the liquid mixture: Combine the pineapple juice, buttermilk, melted butter, and honey in a microwave-safe bowl or large liquid measuring cup. Microwave in 30-second intervals until the mixture reaches 110°F. Do not worry if the mixture appears curdled; this is normal due to the acidity of the juice and buttermilk.
- Mix the dry ingredients: Using a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast, and salt. Mix on low speed for a few seconds until well combined.
- Form the dough: With the mixer still on low, slowly pour in the warm pineapple juice mixture. Add the lightly beaten egg and vanilla extract. Continue mixing for about 2 minutes until a ball of dough begins to form.
- Knead the dough: Increase the mixer speed to medium-low and knead for 7 minutes. The dough should be soft and slightly tacky, pulling away from the sides of the bowl even if it sticks slightly to the bottom. Avoid the temptation to add too much extra flour.
- First rise: Turn the dough out onto a lightly floured surface and shape it into a smooth ball. Place it in a lightly greased bowl and cover it with plastic wrap. Let it rise in a warm, draft-free spot for about 1 and ½ hours, or until doubled in size.
- Shape the rolls: Gently punch down the risen dough to release air. Divide the dough into 15 equal-sized pieces. Shape each piece into a smooth ball by pulling the edges underneath.
- Second rise: Lightly grease a 9×13-inch baking pan and arrange the dough balls in five rows of three. Cover with plastic wrap and let them rise again for another 1 and ½ hours until they are doubled in size and nearly reach the top of the pan.
- Bake: Preheat your oven to 375°F with the rack in the lower-middle position. Brush the tops of the rolls with melted honey butter. Bake for 20 minutes, rotating the pan halfway through, until the tops are a deep golden brown and the internal temperature reaches 190°F.
- Cool and serve: Brush the warm rolls with more honey butter immediately after removing them from the oven. Let them cool in the pan for 10 minutes, then transfer them to a wire rack to cool for another 20 minutes before serving.
Expert Tips / Pro Tips
To ensure success with your Homemade Hawaiian Sweet Rolls, always use a thermometer to check the temperature of your liquid mixture; if it is too hot, it will kill the yeast, and if it is too cold, the dough will not rise properly. Using a stand mixer is highly recommended as this is a tacky dough that requires significant kneading to develop the gluten. For the best rise, find a warm environment like a microwave or an oven that was briefly turned on and then off. Finally, always check the internal temperature of the bread with an instant-read thermometer to ensure the center is fully baked without over-browning the tops.
Variations & Substitutions
While all-purpose flour is recommended for the softest texture, you can use bread flour if you prefer a chewier roll. If you do not have buttermilk on hand, you can make a quick substitute by adding half a tablespoon of lemon juice or vinegar to a half-cup of regular whole milk. For a different flavor profile, try adding a half-teaspoon of coconut extract along with the vanilla to enhance the tropical theme. These rolls also make incredible sliders; try topping them with sesame seeds or poppy seeds before baking if you plan to use them for savory ham and cheese sandwiches.
Serving Suggestions
These rolls are incredibly versatile. They are best served warm on the day they are made, slathered with extra homemade honey butter. They pair perfectly with holiday dinners like roasted turkey or glazed ham. For a casual lunch, use them to make pulled pork sliders or mini chicken salad sandwiches. They are also sweet enough to be enjoyed as a breakfast treat alongside a cup of coffee.
Storage, Freezing & Reheating
Storage: Store baked rolls in an airtight container at room temperature for up to two days.
Freezing: You can freeze fully baked rolls in a freezer-safe bag for up to three months. To freeze unbaked rolls, shape them and place them in the pan, then freeze. Once solid, transfer to a bag. Thaw in the refrigerator overnight and let them rise at room temperature before baking.
Reheating: To regain that fresh-baked texture, wrap the rolls in foil and heat them in a 300°F oven for about 10 minutes.
Nutrition Information
| Nutrient | Amount Per Serving (1 Roll) |
|---|---|
| Calories | 251 kcal |
| Carbohydrates | 44 g |
| Protein | 6 g |
| Fat | 6 g |
| Saturated Fat | 3 g |
| Sodium | 326 mg |
| Sugar | 8 g |
| Fiber | 1 g |
Homemade Hawaiian Sweet Rolls
Ingredients
Equipment
Method
- Prepare the liquid mixture: Combine the pineapple juice, buttermilk, melted butter, and honey in a microwave-safe bowl or large liquid measuring cup. Microwave in 30-second intervals until the mixture reaches 110°F.1 cup pineapple juice, 0.5 cup whole buttermilk, 6 tablespoons unsalted butter, 0.33 cup honey
- Mix the dry ingredients: Using a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast, and salt. Mix on low speed for a few seconds until well combined.5.5 cups all-purpose flour, 1 tablespoon instant or rapid-rise yeast, 2 teaspoons salt
- Form the dough: With the mixer still on low, slowly pour in the warm pineapple juice mixture. Add the lightly beaten egg and vanilla extract. Continue mixing for about 2 minutes until a ball of dough begins to form.1 large egg, 1 tablespoon vanilla extract
- Knead the dough: Increase the mixer speed to medium-low and knead for 7 minutes. The dough should be soft and slightly tacky.
- First rise: Turn the dough out onto a lightly floured surface and shape it into a smooth ball. Place it in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1.5 hours until doubled.
- Shape the rolls: Gently punch down the risen dough. Divide into 15 equal-sized pieces and shape each into a smooth ball.
- Second rise: Lightly grease a 9×13-inch baking pan and arrange the dough balls in five rows of three. Cover and rise for another 1.5 hours until doubled.
- Bake: Preheat oven to 375°F. Brush tops with melted honey butter. Bake for 20 minutes until golden brown and internal temp reaches 190°F.4 tablespoons honey butter
- Cool and serve: Brush warm rolls with more honey butter. Cool in pan for 10 minutes, then transfer to a wire rack for 20 minutes.4 tablespoons honey butter
Notes
FAQ
Can I use active dry yeast instead of instant yeast?
It is not recommended for this specific recipe. Active dry yeast has been tested and does not consistently provide the same rise and texture as instant or rapid-rise yeast in this dough formulation.
Why is there pineapple juice in the recipe?
Pineapple juice is the signature ingredient in Hawaiian bread. It provides a distinct sweetness and a subtle tang that, when combined with buttermilk, creates the iconic flavor profile found in commercial brands like King’s Hawaiian.
Can I make the dough ahead of time?
Yes. You can complete the recipe through the shaping step, cover the pan tightly with plastic wrap, and refrigerate overnight. The next day, let the rolls sit at room temperature for 1 to 1.5 hours to finish rising before baking as directed.
How do I know when the rolls are finished baking?
The best way to tell is by using an instant-read thermometer. The internal temperature of the rolls should reach 190°F. Visually, they should be a rich golden brown on top.