Hawaiian Sweet Rolls

A stack of fluffy Hawaiian rolls on a red plate.

Hawaiian Sweet Rolls

Hawaiian Sweet Rolls are an authentic copycat to the store bought rolls, even better. Sweet, fluffy and always a favorite.

CourseBaking, Breads, Side Dish

CuisineAmerican

KeywordHawaiian Sweet Rolls

Prep Time10 minutes

Cook Time22 minutes

rest time2 hours

Total Time2 hours 32 minutes

Servings rolls

Calories150kcal

Equipment

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9x13 inch casserole dish
8" x 8" square baking pan
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
Pastry Brush

Ingredients

3 - 4 cups all-purpose flour Note 1
½ cup dark brown sugar
1 teaspoon salt Note 2
2 teaspoons instant yeast
¾ cup pineapple juice
¼ cup buttermilk Note 2
1 teaspoon pure vanilla extract
3 eggs 2 eggs, 1 egg yolk get added with liquids, Note 4
½ cup unsalted butter, softened Note 2
cooking spray or extra butter to grease the pans

Instructions

In a medium mixing bowl using a whisk or in the bowl of a stand mixer with the whisk attachment, combine 3 cups of all-purpose flour (note 1), dark brown sugar, salt, and instant yeast. Whisk well to combine the dry ingredients.
Make a well in the center of the dry ingredients.
Pour the pineapple juice, buttermilk, and vanilla extract into the center of the dry ingredients. Add 2 eggs, plus 1 egg yolk, and the softened butter. (note 4). Save the egg white, use in step 11 to brush on the tops of the bread.
Use a large wooden spoon to mix ingredients to form a soft dough.
Then attach the dough hook on the stand mixer and knead the dough until the mixture appears elastic and forms a soft, smooth ball that pulls away from the sides of the bowl. Adding up to one cup more flour as needed. It usually takes about 4 minutes.
Or use your clean hands to knead the dough for about 7-8 minutes until the dough is smooth.
(This is a stickier dough - it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.)
Cover the dough with plastic wrap and a clean kitchen towel and place in a warm area of your kitchen to rise for 2 hours.
Once risen, punch down the dough and divide into 20 equal balls of dough.
Grease a 9” x 13” casserole dish AND a 8” x 8” casserole dish and place the balls of dough equal distance apart in each.
Place the plastic wrap and kitchen towel back over the casserole dish and allow to rise again for 1 ½ hours
Preheat oven to 350°F
Brush the risen rolls with the egg white set aside in step 3.
Bake for 20-24 minutes, until rolls are golden brown on top and cooked through.Allow to cool for 2 minutes in the casserole dish before attempting to remove from the pans.
Serve as rolls or makes the best slider rolls.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: The recipe begins with using 3 cups of flour, add more as needed. This is a stickier dough - it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.

Note 2: If using salted butter, reduce salt to ½ teaspoon. For best results, bring your dairy ingredients to room temperature for best.

Note 3: We use instant yeast as its tiny and they absorb instantly into the liquid. If using active dry yeast, in Step 2, let the yeast sit in the liquid to expand

Note 4: The recipe will use all 3 eggs. The third egg gets separated. The yolk is mixed into the dough. The egg whites are used in Step 3 to brush the tops of the rolls before baking.

Gluten-Free option: I have had friends who use Bob's Red Mill 1 for 1 Gluten-Free All- Purpose flour with excellent results.

Nutrition

The Garlic Loving Norwegian

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