Hawaiian Sweet Rolls

These soft buttery golden brown Hawaiian Sweet Rolls are close your eyes, and smile delicious.  They’re light and fluffy, slightly sweet and have the perfect ultra-pillowy texture that I look for in any dinner roll.

What Kind of Flour Should You Use for Hawaiian Sweet Rolls?:

I have made and tested this recipe with all purpose flour, bread flour and a blend of all purpose and bread flour and I can honestly say that they all came out delicious! Use what you have!

Here’s How to Make the SOFTEST Hawaiian Sweet Rolls:

{printable version with measurements below}

Jump to Recipe

• FOR TRADITIONAL HAWAIIAN SWEET ROLLS: Heat milk to 110°-115°F. Add 1 tablespoon of white granulated sugar and add yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).

  FOR SOFT DINNER ROLLS: (If using water instead of pineapple juice) Measure and combine milk and water and heat to 110°-115°F. Add 1 tablespoon of white granulated sugar and add yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).

• FOR TRADITIONAL HAWAIIAN SWEET ROLLS: Meanwhile, add egg, pineapple juice, brown sugar, remaining white granulated sugar, butter, vanilla extract, and sea salt flakes to your stand mixer and combine ingredients.

  FOR SOFT DINNER ROLLS: Meanwhile, add egg, brown sugar, remaining white granulated sugar, butter, vanilla extract, and sea salt flakes to your stand mixer and combine ingredients.

• Once yeast has activated add it to your stand mixer and combine with other ingredients.
• With stand mixer on the lowest speed setting, begin adding flour one spoonful at a time. The dough will start out sticky, but as it continues to mix it won’t be. Knead the dough with your stand mixer for 5 minutes after all flour has been added.
• After it’s kneaded the dough for a few minutes cover your stand mixer’s bowl with plastic wrap and let it rest for 15 minutes.
• While the dough is resting lightly grease a 12×18 or 9×13 nonstick rectangle pan or dish.

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• After you have given the dough time (15 minutes) to rest and rise a bit remove it from mixing bowl, evenly divide it and roll it into a ball or rounded square shape.

• I typically weigh and roll dough into 24 even 38-39 gram portions, but you do not need a scale for this step just try to keep the sizing even! *(if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!)

• Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for 2 hours. This proofing time is essential for rolls to become airy and light, so don’t cut it short!
  • (Set a timer for an hour and a half to preheat your oven. This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 375° F with convection on.

• Rolls should double in size and be touching. Whisk 1 egg and 1 tablespoon of cold water together in a small bowl. Brush egg wash on the rolls lightly coating all the visible areas.

• Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly golden brown across the top.
• Optional* while bread is baking melt and brown a couple tablespoons of butter to brush across rolls when they come out of the oven!

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EAT & ENJOY!

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Looking for MORE recipes? Don’t worry, I gotchu. Try DoubleTree’s signature chocolate chip cookie, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll delight!

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Print Recipe

4.72 from 7 votes

Hawaiian Sweet Rolls

These soft buttery golden brown Hawaiian Sweet Rolls are close your eyes, and smile delicious. Light and fluffy, slightly sweet and an ultra-pillowy texture.

Prep Time15 mins

Cook Time15 mins

Rest/Proof Time:2 hrs 15 mins

Total Time2 hrs 45 mins

Course: Bread

Cuisine: American

Keyword: bread, hawaiian bread, hawaiian rolls, kings hawaiian rolls, soft bread, sweet rolls

Servings: 24 rolls

Author: Callie

Equipment

• Stand Mixer
• Nonstick Rectangular Pan, 9 x 13 inch or 12 x 18 inch https://amzn.to/3cdP2A3

Ingredients

• ½ cup room temperature pineapple juice OR warm water (110°-115°F) *use pineapple juice for traditional hawaiian sweet roll or use water for a soft dinner roll - both taste great!
• ½ cup warm milk (110°-115°F)
• 2¼ tsp Redstar active dry yeast (2¼ tsp = 1 packet)*
• 3 tbsp white granulated sugar
• 1 egg
• ⅓ cup butter, softened (⅓ cup of butter = 5 tablespoons plus 1 teaspoon)*
• 1 tbsp brown sugar
• ½ tsp vanilla extract
• 1 tsp Maldon sea salt flakes
• 3¾ cups all purpose flour (OR bread flour)
• 1 egg, beaten (for egg wash)
• 1 tbsp cold water (for egg wash)

Instructions

• FOR TRADITIONAL HAWAIIAN SWEET ROLLS: Heat milk to 110°-115°F. Add 1 tablespoon of white granulated sugar and add yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).

  FOR SOFT DINNER ROLLS: (If using water instead of pineapple juice) Measure and combine milk and water and heat to 110°-115°F. Add 1 tablespoon of white granulated sugar and add yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).
• FOR TRADITIONAL HAWAIIAN SWEET ROLLS: Meanwhile, add egg, pineapple juice, brown sugar, remaining white granulated sugar, butter, vanilla extract, and sea salt flakes to your stand mixer and combine ingredients.

  FOR SOFT DINNER ROLLS: Meanwhile, add egg, brown sugar, remaining white granulated sugar, butter, vanilla extract, and sea salt flakes to your stand mixer and combine ingredients.
• Once yeast has activated add it to your stand mixer and combine with other ingredients.
  
• With stand mixer on the lowest speed setting, begin adding flour one spoonful at a time. The dough will start out sticky, but as it continues to mix it won't be. Knead the dough with your stand mixer for 5 minutes after all flour has been added.
• After it's kneaded the dough for a few minutes cover your stand mixer's bowl with plastic wrap and let it rest for 15 minutes.
• While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish.
• After you have given the dough time (15 minutes) to rest and rise a bit remove it from mixing bowl, evenly divide it and roll it into a ball or rounded square shape.

  I typically weigh and roll dough into 24 even 38-39 gram portions, but you do not need a scale for this step just try to keep the sizing even!

  *(if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!)
• Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for 2-3 hours. This proofing time is essential for rolls to become airy and light, so don't cut it short!

  (Set a timer for an hour and a half to preheat your oven. This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 375° F with convection on.
• Rolls should double in size and be touching. Whisk 1 egg and 1 tablespoon of cold water together in a small bowl. Brush egg wash on the rolls lightly coating all the visible areas.
• Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly golden brown across the top.
• Optional* while bread is baking melt and brown a couple tablespoons of butter to brush across rolls when they come out of the oven!
• Eat & enjoy!

Notes

To store leftovers make sure rolls wrap rolls well and keep at room temperature for a few days. If you would like to store them longer, wrap and freeze them!

*I have prepared this recipe with all purpose flour, bread flour and a mix of bread flour and all purpose and each recipe comes out equally soft and tasty!

Nutrition

Serving: 1roll