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    Home » 60 Minute Hawaiian Sweet Rolls

    60 Minute Hawaiian Sweet Rolls

    Published: Mar 27, 2015 · Modified: Mar 16, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    60 Minute Hawaiian Sweet Rolls
    Hawaiian Sweet Rolls have become a holiday tradition in our house. My kids absolutely love them, and it wouldn't be a holiday dinner without them. I try to make them once in a while for non-holiday dinners, too, but I don't always have several hours to make them.
    60 Minute Hawaiian Sweet Rolls

    I've been working on a faster version for a while now. I finally hit on a version that I was happy with with these 60 Minute Hawaiian Sweet Rolls. They make delicious dinner rolls, but you can also use this recipe to make buns, The buns are fantastic for ham (or any other pork) sandwiches.

    This post may contain affiliate links. 

    60 Minute Hawaiian Sweet Rolls

    60 Minute Hawaiian Sweet Rolls

    Hawiian sweet rolls that can be made in just one hour. 
    5 from 4 votes
    Print Rate
    Course: bread
    Cuisine: American
    Prep Time: 52 minutes
    Cook Time: 8 minutes
    Total Time: 1 hour
    Servings: 12 rolls
    Calories: 163kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • ¾ c . pineapple juice
    • ¼ c . low-fat milk
    • ¼ c . granulated sugar
    • ¼ c . butter divided
    • 3 ½ teaspoon . dry active yeast
    • 1 large egg
    • ½ teaspoon . vanilla extract
    • 2 ½-3 c . bread flour
    • ½ teaspoon . salt

    Instructions

    • In a small saucepan, stir pineapple juice, milk, sugar, and 2 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
    • Pour the milk mixture into the bowl of a stand mixer.
    • Add the yeast, and let stand for 5-10 minutes, or until yeast is foamy.
    • Mix in egg and vanilla until combined.
    • Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
    • With the mixer still going, add remaining flour, ¼ cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
    • Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
    • Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
    • Let it rise in a warm place, free from draft, for about 15 minutes.
    • Turn the dough onto a lightly floured surface, and divide into 12 pieces for rolls or 7 pieces for buns.
    • Form each piece into a ball and place on greased pan. I use a quarter sheet pan.
    • Cover the pan with the dish towel, and let the dough rise for about 20 minutes.
    • Melt remaining 2 tablespoons butter. Set aside
    • Bake at 400ºF for about 8-12 minutes, or until the rolls are golden brown.
    • Brush rolls with remaining melted butter.

    Notes

    Nutrition values are estimates. 

    Nutrition

    Serving: 1roll | Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 139mg | Potassium: 68mg | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 1.5mg | Calcium: 15mg | Iron: 0.4mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Amber

      June 28, 2020 at 8:07 pm

      These turned out so good! I was hoping for a bit more sweet, so I used 1/3 cup of sugar...I totally could have added a bit more. But! These rolls are the perfect texture and they are delicious!! Thank you so much for the recipe!!

      Reply
      • Kate

        March 12, 2021 at 5:27 pm

        Thank you!

        Reply
    2. LuAnn

      May 20, 2020 at 1:17 pm

      5 stars
      I absolutely HAD to write to you regarding these Hawaiian sweet rolls!! My husband & I are both gluten intolerant and I have been trying to make gluten free breads during this quarantine. Flop after flop, brick after brick of bread loaves, I saw this recipe on Pinterest. Funny how it showed up on my gluten free search for Hawaiian sweet rolls, but I looked at the recipe and decided to try it and just substitute a GF bread flour. The dough actually had it's rise when expected and the rolls did too! I baked them for 11 minutes and they came out beautifully, didn't even fall like most of my gluten free baking has! Just thought you might want to know!

      Reply
      • Kate

        March 12, 2021 at 3:09 pm

        Thank you so much for sharing that! That's really helpful to hear! I'm glad that they worked well for you!

        Reply
    3. Atena

      January 30, 2019 at 2:24 pm

      5 stars
      I'm making these for my BBQ sliders, I will let you know how they turn out. :)

      Reply
      • Kate

        January 31, 2019 at 8:56 am

        Thank you! My family loves these rolls, and I hope that you do, too! =)

        Reply
    4. Shar

      December 29, 2018 at 3:37 pm

      5 stars
      Yummy! My new favorite bread receipe.

      Reply
      • Kate

        December 30, 2018 at 8:45 pm

        Thank you! I'm so glad that you liked the rolls! Thank you for commenting!

        Reply
    5. Diane

      November 28, 2018 at 3:33 pm

      These are great !

      Reply
      • Kate

        November 28, 2018 at 9:33 pm

        Thank you so much! I'm glad that you liked the rolls. Thank you for commenting!

        Reply
    6. Toya

      November 21, 2017 at 5:34 am

      After the dough is prepared, can it be refrigerated or frozen to cook later? What is the best way to store the dough?

      Reply
    7. Toya

      November 21, 2017 at 5:33 am

      After the dough is prepared, can it be refrigerated or frozen to cook later?

      Reply
      • Kate

        November 21, 2017 at 4:02 pm

        I haven't tried to freeze this one, but I wouldn't suggest refrigerating it. Since it has a higher level of yeast, I'd be afraid that it would over-proof. If you want to make the rolls ahead, I'd make my regular Hawaiian sweet rolls. There are comments on that recipe from people who have frozen the rolls and chilled the dough. Hope that helps! =)

        Reply
    8. Christina

      April 10, 2017 at 9:15 pm

      5 stars
      I have had these pinned for a long time, and finally got around to making them. They are incredible!!!! I bake A LOT of bread, and this is one of our favorites- I'll be making these again and again! Thanks for the recipe!

      Reply
      • Kate

        April 11, 2017 at 8:38 am

        Thank you!! Hawaiian sweet rolls are one of my family's favorites. I love to hear that other people are enjoying them, too! Thank you for taking the time to come back and leave a comment!

        Reply
    9. Bj

      November 22, 2016 at 11:09 am

      Can you use all purpose flour instead

      Reply
      • Kate

        November 22, 2016 at 11:55 am

        Yes, you can use all-purpose flour if you don't have bread flour.

        Reply
    10. John

      July 16, 2016 at 7:49 pm

      Can you use a bread machine for this recipe?

      Reply
      • Kate

        July 17, 2016 at 2:26 pm

        I don't know that you can. Since it was written to be made within an hour, it may not work as well with the longer cycles on a bread machine. People have said that they've had good luck using my original Hawaiian Sweet Roll recipe in a bread machine, so you may want to try that one instead.

        Reply
    11. Dorita Darlene Rogers

      June 13, 2016 at 3:10 pm

      Can this be mixed by hand?

      Reply
      • Kate

        June 13, 2016 at 5:47 pm

        Sure! It will work just fine if you choose to mix it by hand.

        Reply
    12. KC

      November 23, 2015 at 3:56 pm

      I made it the first time today and it turned out pretty good. I love it but one of my kids wants me to make it sweeter. How do I do that? Thanks.

      Reply
      • Kate

        November 23, 2015 at 4:11 pm

        If you would like it sweeter, I would increase the sugar to 1/3 cup and see how you like it. =)

        Reply
    13. Carmen

      September 08, 2015 at 10:49 am

      1st time I make this recipe and I love it!
      It's fast and easy, and although my rolls aren't as beautiful and shiny as yours, they are very soft and tasty.

      Thanks!

      Reply
      • Kate

        September 08, 2015 at 3:02 pm

        I'm so glad! If you want them shiny like mine, just brush a little melted butter on after baking! ;)

        Reply
    14. Sue

      April 01, 2015 at 8:41 am

      Do you use rapid rise yeast or regular. Rise time is short.

      Reply
      • Kate

        April 01, 2015 at 9:59 am

        It is. I've used rapid rise, and I really like it, but I just use active dry for this recipe.

        Reply
    15. Lily

      March 30, 2015 at 8:56 pm

      In step 1 the pineapple juice is already added to the milk, yet step 3 indicates adding warm pineapple juice w/the yeast. Should the juice be warmed separately & not mixed into the milk?

      Reply
      • Kate

        March 30, 2015 at 9:18 pm

        Sorry! The way that that was written didn't make sense. No, you want to mix it in with the milk and butter. Otherwise, you have to warm it separately, which is a totally unnecessary step. Thank you for catching that!

        Reply
    16. grennell liedtke

      March 28, 2015 at 8:46 am

      where does the vanilla come in at, no where in the instructions does it say?

      Reply
      • Kate

        March 28, 2015 at 9:28 am

        Thanks for catching that! It's updated now.

        Reply

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