Hawaiian Sweet Rolls

(1 vote)
3 minutes
September 24, 2021
Carole Jones
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 will give up her fight once and for all!
Hawaiian Sweet Rolls
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!
Hawaiian Sweet Rolls

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 🙂

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Hawaiian Sweet Rolls

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  • Yield: 30 rolls 1x


  • 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. 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.
  • Author: Carole Jones


  • Serving Size: 1 roll
  • Calories: 148
  • Sugar: 6g
  • Sodium: 162mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 20mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Willa Hagemann
8 years ago

As the primary caregiver for the past 11 months for a loved family member who is struggling mightily to overcome significant medical and age related problems, I find your comparison of an inanimate tool to a living, loving family member to be very offensive.

8 years ago

A comparison yes Willa, but a tongue in cheek comparison. Creative writing can bring a smile and a chuckle in a world that is full of negativity.

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