Homemade Hawaiian Sweet Rolls - Bake Today

There’s nothing quite like the warmth and comfort of freshly baked bread, and when it comes to rolls, homemade Hawaiian sweet rolls truly stand out. Imagine sinking your teeth into a roll that’s incredibly soft, wonderfully buttery, and perfectly sweet with a hint of tropical pineapple. These aren't just any dinner rolls; they’re a culinary hug, a delightful side for any meal that effortlessly elevates your dining experience. Whether you’re looking for the perfect accompaniment to your holiday feast or just want to treat your family to something special, these Hawaiian rolls sweet are guaranteed to be a crowd-pleaser. Forget store-bought; once you try making these soft dinner rolls from scratch, you'll never go back!

Ingredients

• 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
• 1/2 cup (120ml) pineapple juice, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (1 standard packet) active dry yeast
• 1/2 cup (113g) unsalted butter, melted and cooled
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon salt
• 4 ½ to 5 cups (540-600g) all-purpose flour, plus more for dusting
• For brushing (after baking): 2 tablespoons unsalted butter, melted

Directions

1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, warm pineapple juice, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foam indicates your yeast is alive and ready to work its magic! If it doesn't foam, your yeast might be old, or your liquid wasn't the right temperature; you'll need to start again.
2. Mix Wet Ingredients: To the foamy yeast mixture, add the cooled melted butter, granulated sugar, and egg. Whisk everything together until well combined. The mixture should look smooth and slightly yellowish.
3. Knead the Dough: Gradually add 4 ½ cups of the all-purpose flour and the salt to the wet ingredients. Mix on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms. Increase the speed to medium-low and knead for 7-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes. The dough should become smooth, elastic, and slightly sticky, but it shouldn't stick excessively to your hands or the sides of the bowl. If it’s too sticky, add the remaining ½ cup of flour, one tablespoon at a time, until it reaches the right consistency. A good test is to gently press a finger into the dough; it should spring back slowly.
4. First Rise: Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. A good warm spot could be a slightly warmed oven (turned off!) or near a sunny window.
5. Shape and Second Rise: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 12-16 equal pieces. Roll each piece into a smooth, round ball. Arrange the shaped rolls in a lightly greased 9x13 inch baking pan, leaving a little space between them. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
6. Bake: Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the cover. Bake for 15-20 minutes, or until the tops are golden brown. Keep an eye on them towards the end of baking to prevent over-browning. The rolls will look beautifully puffed and golden.
7. Brush with Butter: Immediately after removing the pan from the oven, brush the tops of the hot rolls generously with the 2 tablespoons of melted butter. This creates a gorgeous glossy finish and adds an extra layer of buttery flavor. Let the rolls cool in the pan for a few minutes before serving warm.