Ingredients
Equipment
Method
Build Hawaiian Sweet Rolls Step by Step
- In a large mixing bowl, combine the pineapple juice, whole milk, melted butter, honey, and vanilla extract. Whisk until the mixture is smooth and well combined.
- In another bowl, whisk together 5 cups of all-purpose flour, instant yeast, salt, and brown sugar. Make a well in the center of the dry ingredients and pour in your liquid mixture.
- Using a wooden spoon or a stand mixer fitted with a dough hook, mix until the dough starts to come together. If the dough is too sticky, gradually add more flour, one tablespoon at a time, until you achieve a soft, slightly tacky dough. Knead for about 5-7 minutes until smooth.
- Shape the dough into a ball and place it in a greased bowl, turning it to coat. Cover with a kitchen towel and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in a greased baking dish, ensuring they are close but not touching.
- Cover the shaped rolls with a kitchen towel and let them rise again for about 30-45 minutes until they puff up.
- While the rolls are rising, preheat your oven to 350°F (175°C).
- Once the rolls have risen, brush the tops with 1 tablespoon of softened butter. Bake in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and brush with the remaining softened butter. Allow the rolls to cool slightly before serving. Enjoy them warm or at room temperature!
Notes
- Store rolls in an airtight container at room temperature for up to 3 days.
- Freeze rolls tightly wrapped in plastic wrap for up to 3 months.
- Thaw frozen rolls at room temperature or warm in the oven before serving.
