If you’re looking for the ultimate homemade bread recipe, these Hawaiian sweet rolls are a must-try. Soft, light, and fluffy, they’re packed with a fragrant, sweet, and tangy flavor that comes from a delightful combination of pineapple juice and buttermilk.
The best part? They’re surprisingly easy to make, thanks to the help of a stand mixer that does all the kneading for you. Whether you’re serving them at a holiday dinner or enjoying them as a snack, these rolls are bound to become a favorite in your household.
Prep Time and Servings
These rolls do require a bit of time to prepare, but the results are well worth it. With a total time of 6 hours and 50 minutes (including rising and baking), you’ll end up with 15 perfectly fluffy rolls that are best enjoyed fresh out of the oven.
Ingredients You’ll Need
To make these Hawaiian sweet rolls, gather the following ingredients:
- 1 cup (240 ml) pineapple juice
- ½ cup (120 ml) buttermilk
- 6 tablespoons (89 g) unsalted butter, melted
- 5 ½ cups (715 g) all-purpose flour
- ⅓ cup (113 g) honey
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- 4 tablespoons honey butter
Step-by-Step Instructions
1. Prepare the Liquid Mixture
Start by combining pineapple juice, buttermilk, melted butter, and honey in a large liquid measuring cup. Heat the mixture in the microwave in 30-second intervals until it reaches a temperature of 110°F. Don’t worry if the mixture appears curdled; this is completely normal.
2. Mix Dry Ingredients
Using a stand mixer fitted with a dough hook, mix the flour, instant yeast, and salt on low speed until well combined.
3. Combine Wet and Dry Ingredients
With the mixer still on low speed, gradually pour in the pineapple mixture. Add the lightly beaten egg and vanilla extract as you continue mixing. Let the dough come together for about 2 minutes before increasing the speed to medium-low until the dough no longer sticks to the sides of the bowl. It may still stick slightly to the bottom, which is fine.
4. First Rise
Turn the dough out onto a lightly floured surface and shape it into a ball. Place it in a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place until it doubles in size, which should take about 1½ hours.
5. Shape the Rolls
Punch down the dough to deflate it and transfer it back to a lightly floured work surface. Divide the dough into 15 equal portions and shape each into a smooth ball. Arrange them in a lightly oiled 9×13-inch baking pan.
6. Second Rise
Cover the pan with plastic wrap and let the rolls rise again in a draft-free area until they double in size, approximately another 1½ hours.
7. Bake the Rolls
Preheat your oven to 375°F and adjust the oven rack to the lower-middle position. Brush the tops of the rolls with melted honey butter and bake for about 20 minutes, rotating halfway through for even browning. The tops should turn golden brown, and the internal temperature of the rolls should reach 190°F.
8. Cool and Serve
Once baked, brush the rolls with more melted honey butter and allow them to cool on a wire rack for about 10 minutes before transferring them completely to cool for another 20 minutes. These rolls are best enjoyed fresh on the day they’re made!
Tips for Success
- Yeast Options: Use instant or rapid-rise yeast for this recipe. Active dry yeast won’t work as efficiently here due to its slower activation process.
- Honey Butter: You can easily make your own honey butter by mixing unsalted butter with honey. Start with ¼ to ½ cup of room-temperature butter and add honey in increments of 2 tablespoons until you achieve your desired sweetness level. Leftover honey butter can be stored in the refrigerator and used on toast, muffins, or more rolls!
Make-Ahead Options
If you want to save time or prepare these rolls ahead:
- Overnight Rise: Follow steps up to shaping the rolls (Step 6). Cover them with plastic wrap and refrigerate overnight. Let them come to room temperature for about 1 to 1½ hours before baking as directed.
- Freezing Dough: After shaping, freeze the rolls for up to several weeks. When ready to bake, thaw them overnight in the refrigerator, then let them rise at room temperature for about 1 to 1½ hours before baking as usual.
- Freezing Baked Rolls: Fully baked rolls can be frozen in an airtight container. Thaw them at room temperature overnight and reheat in a 300°F oven for about 10 minutes before serving.
Final Thoughts
These Hawaiian sweet rolls are truly irresistible with their soft texture and unique sweet-tangy flavor profile. They’re perfect for any occasion—whether it’s a holiday gathering or just a cozy dinner at home. The recipe’s flexibility allows you to make them ahead or freeze them for later use, making it convenient for busy schedules. Give these rolls a try; they might just become your new favorite bread recipe!
PrintThe Best Hawaiian Sweet Rolls
These soft, fluffy Hawaiian sweet rolls are sweet and tangy thanks to pineapple juice and buttermilk. They’re easy to make with a stand mixer and taste incredible fresh out of the oven brushed with honey butter.
- Prep Time: 3 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 50 minutes
- Yield: 15 rolls
- Category: Bread
- Method: Baked
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Ingredients
- 1 cup (240 ml) pineapple juice
- 1/2 cup (120 ml) buttermilk
- 6 tablespoons (89 g) unsalted butter, melted
- 5 1/2 cups (715 g) all-purpose flour
- 1/3 cup (113 g) honey
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 1 large egg, lightly beaten
- 1 tablespoon vanilla extract
- 4 tablespoons honey butter
Instructions
1. Combine pineapple juice, buttermilk, butter, and honey. Microwave in 30-second intervals until 110°F (may look curdled).
2. In a stand mixer with a dough hook, mix flour, yeast, and salt on low speed.
3. Gradually add the pineapple mixture, then the egg and vanilla, mixing on low speed.
4. Once dough comes together, increase speed to medium-low until dough no longer sticks to sides.
5. Turn dough onto floured surface, shape into a ball, and place in oiled bowl. Cover and let rise 1.5 hours until doubled.
6. Punch down dough, divide into 15 equal pieces, shape into balls, and arrange in oiled 9×13 pan.
7. Cover and let rise another 1.5 hours until doubled.
8. Preheat oven to 375°F. Brush rolls with honey butter.
9. Bake for 20 minutes, rotating pan halfway. Rolls should be golden and reach 190°F inside.
10. Brush again with honey butter. Cool 10 minutes in pan, then transfer to wire rack to finish cooling.
11. Serve fresh!
Notes
• Use instant or rapid-rise yeast; active dry yeast is not recommended.
• Make honey butter by mixing unsalted butter with honey to taste.
• To make ahead: refrigerate shaped rolls overnight, then let rise 1–1.5 hrs at room temp before baking.
• Fully baked rolls can be frozen and reheated at 300°F for 10 minutes.
• Rolls taste best the day they are made.
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 10g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
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