Hawaiian Sweet Rolls

A dear member of our family is on her death bed and I will be so sad when she finally quits her noble fight for life.  My poor KitchenAid Professional 600 Stand Mixer has been my best friend for many, many years but for the past 13 months, she has been showing signs that her long, hard life is coming to a close.
A moment of silence please……
For months, my hubby has been begging me to replace her with one of these beauties, but how will she feel when the UPS man brings such a flashy, gorgeous beast like that to my door?  I might break her heart and she will give up her fight once and for all!
I made these rolls for our church Christmas party last night and my poor mixer struggled like never before mixing in those last two cups of flour.  The poor girl.  She struggled through though and these deliciously sweet rolls fit perfectly with the ham that was served!

There are a lot of Hawaiian roll recipes kicking around out there, but I really love these ones a lot.  A lot.  The sweetness of the banana and pineapple is just perfect without being overwhelming.  Plus, the potato flakes give them a great texture which dominates those flimsy, mushy Hawaiian rolls you buy at the store!

If you don’t need 30 rolls, just cut this recipe in half!  But don’t complain to me later when you wish you had made 30 instead of 15 :)

Hawaiian Sweet Rolls
makes 30 rolls
(adapted from Allrecipes.com)
1 C mashed banana
1 C crushed pineapple, with juice
2 eggs
1/2 C hot milk
1/2 C butter, softened
2 tsp coconut extract
2 tsp salt
2/3 C white sugar
2 packages yeast
1 C instant potato flakes
5 1/4 C bread flour
1.  Using your electric mixer with the dough hook, mix together the banana, pineapple, eggs, hot milk, butter, coconut extract, salt and sugar.  Once combined, sprinkle on the yeast and then mix it in.  Add the potato flakes and combine once again.  Add the flour, one cup at a time until all the flour mixes in, then add the next cup.  Knead for 3-5 minutes until smooth and elastic.
2.  Cover and allow the dough to rise until double, about 1 to 1 1/2 hours.  Once risen, dump the dough onto a floured surface and divide into 30 even pieces.  Roll the dough into balls and place on a lightly greased cookie sheet.  Cover and allow them to rise for another 30-45 minutes.  While they are rising, preheat oven to 350 degrees.  Bake for 18-20 minutes until golden brown.


  1. Anonymous says

    Hi Carole –

    I’ve been enjoying myself while perusing your blog this morning. It’s fun and unpretentious with no daunting themes of perfection. I too, am a stay at home mom and a very avid cook. I bake a lot of bread and will give your Hawaiian rolls a whirl.

    I wanted to comment on your Kitchen Aid mixer. I am fortunate in that mine is still humming after 23 years (when my husband gave it to me for Christmas and said, “More mashed potatoes, please…” My sister has the same model, but hers is currently in the shop. The Hobart repair store told her that the $140 cost to fix it was well worth it because the older models like hers (maybe 10 yrs old) were made much better than the new ones, which have many plastic parts instead of metal.

    Just thought I’d throw that out there. Happy cooking have a great day!

    Donna in PA

  2. Susan says

    The butter is not mentioned in the instructions! When do you add? Mine was so dried, it broke my mixer. I’m mad! Check and double check your recipes.

  3. says

    Susan: I updated the instructions to include the butter. My apologies for that, however, I do not believe leaving out the butter would not have resulted in a dough that was so dry it would break a mixer. I think you might have mis-measured another ingredient. I hope you give it another try because these really are amazing!

  4. Laura says

    Hi! I was a bit confused about the butter as we. I ended up NOT adding it, They turned out just fine. FYI, thanks for the recipe. Everyone loves them!!

  5. Anonymous says

    Made these last week and they are to die for! Making another batch tonight to take to Easter lunch! Thank you!

  6. says

    Also, this is the second time I have made these and they are DELICIOUS and so addicting, but both times the dough has been rather sticky. Is that normal or should it be more smooth and soft like pizza dough?

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