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–+ servings
sweet, buttery, Hawaiian Sweet Rolls are super soft and fluffy infused with pineapple juice and slathered in butter! My family LOVES these! perfect for sliders, potlucks and special occasions like Thanksgiving!
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Hawaiian Sweet Rolls

Prep Time 3 hours
Cook Time 23 minutes
Total Time 3 hours 23 minutes
Servings 18 rolls
Author [email protected]

Ingredients

  • 1 cup pineapple juice at room temperature
  • 1/2 cup whole milk
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup honey (mild honey like clover)
  • 5-6 cups all-purpose flour, plus more as needed
  • 1 tablespoon instant or rapid-rise yeast
  • 2 1/2 teaspoons salt
  • 2 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons vanilla extract

Topping:

  • 3 tablespoons softened butter, separated

Instructions

  • Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture registers 110 degrees F, about 1 minute (Mixture may appear curdled which is okay).
  • Attach the dough hook to the mixer and generously spray the hook with nonstick cooking spray. Mix 5 cups of flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add the pineapple juice mixture, followed by the brown sugar, egg, vinegar, and vanilla, and knead on LOW until the dough starts to pull away from the bowl, about 2 minutes. Increase the speed to MEDIUM-LOW (dial 4) and knead for approximately 5 to 7 minutes, or until the dough is smooth and elastic. (Dough should clear sides of bowl, but will stick to bottom, but WILL BE STICKY. Add up to 1 cup more flour, if needed, to clear the bowl. If you live in a super humid environment, you may need to add closer to 2 cups of flour.)
  • Remove dough and spray mixing bowl with nonstick cooking spray. Knead the dough into a ball and place it back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 -2 hours.
  • Meanwhile spray a 9x13 pan with nonstick cooking spray. Set aside.
  • After the dough has doubled, remove it to a floured surface (or nonstick mat) and punch it down, then lightly shape it into a rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 18 roughly even pieces, then shape into balls by folding the corners under so that the top is smooth.
  • Arrange the dough balls into 6 rows of 3 in prepared 9x13 dish and cover loosely with greased plastic. Let rise at room temperature until doubled in size, 1 to 1 1/2 hours.
  • Adjust the oven rack to the lower-middle position and heat the oven to 375 degrees F. Remove plastic and brush rolls with approximately 1 1/2 tablespoons of butter. Bake until golden brown, about 20-23 minutes, rotating the dish halfway through. Let rolls cool in the dish on a wire rack for 10 minutes, then brush with the remaining butter. Best served warm.
  • TO REHEAT room-temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350-degree oven for 20 minutes