Bread/ Kid Friendly/ One Hour {or Less} Bread Project/ Yeast Breads

60 Minute Hawaiian Sweet Rolls

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.

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60 Minute Hawaiian Sweet Rolls

60 Minute Hawaiian Sweet Rolls

Servings 12


  • 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


  1. 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.
  2. Pour the milk mixture into the bowl of a stand mixer.
  3. Add the yeast, and let stand for 5-10 minutes, or until yeast is foamy.
  4. Mix in egg and vanilla until combined.
  5. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  6. 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.
  7. 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.
  8. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  9. Let it rise in a warm place, free from draft, for about 15 minutes.
  10. Turn the dough onto a lightly floured surface, and divide into 12 pieces for rolls or 7 pieces for buns.
  11. Form each piece into a ball and place on greased pan. I use this quarter sheet pan.
  12. Cover the pan with the dish towel, and let the dough rise for about 20 minutes.
  13. Melt remaining 2 tablespoons butter. Set aside
  14. Bake at 400ºF for about 8-12 minutes, or until the rolls are golden brown.
  15. Brush rolls with remaining melted butter.


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  • Reply
    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
    November 21, 2017 at 5:33 am

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

    • Reply
      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
    April 10, 2017 at 9:15 pm

    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
      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
    November 22, 2016 at 11:09 am

    Can you use all purpose flour instead

    • Reply
      November 22, 2016 at 11:55 am

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

  • Reply
    July 16, 2016 at 7:49 pm

    Can you use a bread machine for this recipe?

    • Reply
      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
    Dorita Darlene Rogers
    June 13, 2016 at 3:10 pm

    Can this be mixed by hand?

    • Reply
      June 13, 2016 at 5:47 pm

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

  • Reply
    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
      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
    September 8, 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.


    • Reply
      September 8, 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
    April 1, 2015 at 8:41 am

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

    • Reply
      April 1, 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
    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
      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
    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
      March 28, 2015 at 9:28 am

      Thanks for catching that! It’s updated now.

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