We’ve had quite a lot of time together as a family as of late, and this time together inspired us to cook and bake all kinds of meals and treats, from pretzels and cupcakes to casseroles and bread. One recipe that quickly became a family favorite was baking bread, and this recipe has been a huge hit. We might not be able to hop on a plane and head to Maui quite yet, but we can bring some of that Hawaiian flavor into our home with a fresh batch of homemade Hawaiian sweet rolls.
These rolls don’t last very long in my house and there’s a very simple reason why. They’re delicious! And remarkably easy to make, so you can enjoy this delightful sweet bread whenever the craving washes over you. I feel like these are almost too pretty to eat, but then I realize that’s not even possible! I also think this is a great introductory bread for any budding bread makers.
There are two key ingredients to making a fresh batch of Hawaiian sweet rolls, pineapple juice, and buttermilk. Both of these liquids work together to transform the bread into its full glory, and the egg wash on the tops gives the rolls a sun-kissed golden brown color. If you’ve made bread before, you’re familiar with the routine: flour, sugar, yeast and a little bit of patience as the dough rises as it readies itself for the oven. Once in the oven, all of the essential ingredients work together to create a golden batch of sweet rolls.
My family enjoys these rolls on their own – especially warm from the oven! I also like to use these rolls as the ideal platform for my kalua pulled pork sandwiches. However you decide to serve them, a fresh batch of Hawaiian sweet rolls is absolutely amazing. I think these are not only delicious, but this is a great recipe to do with the kiddos, too. There’s nothing better than warm bread fresh from the oven and this recipe is no exception!
Hawaiian Sweet Rolls
Makes about 14-16 rolls
15m prep time
20m cook time
1h 30m inactive
- 1 (6 oz) can pineapple juice
- ½ cup warm buttermilk
- ¼ cup unsalted butter, melted
- 3 large eggs
- ⅓ cup sugar
- 1 teaspoon kosher salt
- 1 packet (¼ oz) instant yeast
- 4 ½ cups flour
- 2 tablespoons water
- In the bowl of a stand mixer, beat, on low speed, the pineapple juice, buttermilk, melted butter, 2 eggs, sugar, salt, and the yeast.
- Add 2 cups flour and stir until the dough begins to form. Attach the dough hook and, again at low to medium speed, beat the dough, slowly adding the flour until the dough begins to come together. Beat for 3-5 minutes until the dough is smooth and soft.
- Place the dough in a bowl coated with cooking spray. Cover with plastic wrap and set to the side, 1 hour.
- Coat a 9x13-inch baking dish with cooking spray. On a lightly floured board, deflate the dough. Cut the dough until it’s divided into equal-sized pieces, 14-15 pieces. Roll into a ball and place the rolls in the prepared baking dish.
- Beat 1 egg with 2 tablespoons of water. Brush the top of each roll with the egg wash. Cover the dish with plastic wrap and set aside, 30 minutes.
- Preheat oven to 375°F. Bake the rolls for 18-22 minutes or until the tops of the rolls are golden in color. Cool the rolls slightly before serving.
Recipe adapted from Handle the Heat.