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.
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.
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60 Minute Hawaiian Sweet Rolls
Ingredients
- 3/4 c . pineapple juice
- 1/4 c . low-fat milk
- 1/4 c . granulated sugar
- 1/4 c . butter divided
- 3 ½ tsp . dry active yeast
- 1 large egg
- 1/2 tsp . vanilla extract
- 2 ½-3 c . bread flour
- 1/2 tsp . 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, 1/4 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
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Reader Interactions
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Comments & Reviews
Omega says
Is there a recipe-related reason for the use of low-fat milk or is it just a personal preference? I’m asking because I only have shelf-stable low-fat milk and don’t really want to open the container to use just a 1/4 cup. Is it possible to use whole milk without ruining the rolls?
Kate says
It’s just personal preference. You can absolutely use whole milk in the recipe.
Amber says
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!!
Kate says
Thank you!
LuAnn says
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!
Kate says
Thank you so much for sharing that! That’s really helpful to hear! I’m glad that they worked well for you!
Atena says
I’m making these for my BBQ sliders, I will let you know how they turn out. :)
Kate says
Thank you! My family loves these rolls, and I hope that you do, too! =)
Shar says
Yummy! My new favorite bread receipe.
Kate says
Thank you! I’m so glad that you liked the rolls! Thank you for commenting!
Diane says
These are great !
Kate says
Thank you so much! I’m glad that you liked the rolls. Thank you for commenting!
Toya says
After the dough is prepared, can it be refrigerated or frozen to cook later? What is the best way to store the dough?
Toya says
After the dough is prepared, can it be refrigerated or frozen to cook later?
Kate says
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! =)
Christina says
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!
Kate says
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!
Bj says
Can you use all purpose flour instead
Kate says
Yes, you can use all-purpose flour if you don’t have bread flour.
John says
Can you use a bread machine for this recipe?
Kate says
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.
Dorita Darlene Rogers says
Can this be mixed by hand?
Kate says
Sure! It will work just fine if you choose to mix it by hand.
KC says
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.
Kate says
If you would like it sweeter, I would increase the sugar to 1/3 cup and see how you like it. =)
Carmen says
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!
Kate says
I’m so glad! If you want them shiny like mine, just brush a little melted butter on after baking! ;)
Sue says
Do you use rapid rise yeast or regular. Rise time is short.
Kate says
It is. I’ve used rapid rise, and I really like it, but I just use active dry for this recipe.
Lily says
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?
Kate says
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!
grennell liedtke says
where does the vanilla come in at, no where in the instructions does it say?
Kate says
Thanks for catching that! It’s updated now.