Hawaiian Sweet Rolls are addictive and this homemade recipe turns out sweet, fluffy and so tender you can’t help but slather them in butter when they are hot out of the oven. Infused with pineapple juice and honey to make them perfectly tropical!
For me, there is nothing more indulgent and satisfying than a pan of hot rolls and some butter. Forget ice cream, cookies or candy….hot rolls are my culinary drug of choice. In the 9 years of blogging here at MKE, there has never been a shortage of roll recipes. They all hold a special place in my heart and I love them each for different reasons.
If you are a fan of the Kings Hawaiian rolls from the store then this recipe is definitely just for you. You won’t ever be tempted again to buy them. Yes, they are that convincingly yummy.
These rolls are super fluffy and that comes from a sticky dough. I know it will be tempting to skip the longer knead time in the recipe, but don’t rush it. Because they dough has a lower amount of flour, it is important to let the dough knead and absorb the flour. Because I have my favorite commercial workhorse KitchenAid mixer, I have plenty of room and power to double this recipe and bake them in a half sheet pan. Yes, that means 36 rolls…..all for me 🙂Print
Fluffy Hawaiian Sweet Rolls
- Yield: 18 rolls
- 1 cup pineapple juice, room temperature
- 1/2 cup whole milk
- 6 tablespoons unsalted butter, melted
- 1/3 cup honey
- 5 cups all-purpose flour
- 1 tablespoon yeast
- 2 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon white vinegar
- 2 teaspoons vanilla
- 3 Tb melted butter for the top
- Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave for 1 minute (Mixture may appear curdled which is okay).
- Use your mixer with a dough hook and generously spray hook with nonstick cooking spray. Mix 5 cups flour, yeast, and salt on low speed until combined, Slowly add pineapple juice mixture, followed by brown sugar, egg, vinegar, and vanilla and knead until dough starts to pull away from the bowl. Continue to knead for another 8 minutes or until dough is smooth and elastic.
- Remove dough and spray mixing bowl with nonstick spray. Knead dough into a ball and place back into your greased mixing bowl. Cover tightly and let rise at room temperature until doubled in size, about 1 1/2 -2 hours.
- Work with dough on a floured surface and cut into 18 roughly even pieces then shape into balls. Place them in a greased 9×13 cake pan and cover with plastic wrap. Let rise at room temperature until doubled in size, 1 to 1 1/2 hours.
- Adjust oven rack to middle position and heat oven to 375 degrees. Remove plastic and brush rolls with approximately 1 1/2 tablespoons butter. Bake until golden brown, about 20 – 23 minutes. Let rolls cool in dish on wire rack for 10 minutes then brush with remaining butter and serving immediately.
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole