Homemade Hawaiian Sweet Rolls

A close up view of hawaiian sweet rolls on a white plate.

4.43 from 7 votes

Our Hawaiian Sweet Rolls are soft and fluffy every time with tried and true approachable instructions that guarantee success whether you are a beginner or a pro.

Prep Time30

Cook Time15

Rising Time2

Total Time2 45

Course: Bread

Cuisine: American

Keyword: Hawaiian Sweet Rolls

Servings: rolls

Author: Rachel Farnsworth

Ingredients

1/3 cup warm milk (100 to 110℉)
2/3 cup crushed pineapple undrained
1 tablespoon instant dry yeast
1/4 cup brown sugar
1 teaspoon salt
4 tablespoons softened salted butter
1 large egg
3 1/2 cups all-purpose flour
1 tablespoon melted butter

US Customary - Metric

Instructions

Pour 1/3 cup warm milk into the bowl of a stand mixer or large mixing bowl. Add in 2/3 cup crushed pineapple, 1 tablespoon instant dry yeast, 1/4 cup brown sugar, 1 teaspoon salt, 4 tablespoons softened salted butter, 1 large egg, and 3 cups all-purpose flour.
Knead on a low speed, or by hand, until ingredients start to combine, then increase speed to medium. Add more flour 1/4 cup at a time to form a dough ball. The dough should be tacky to the touch and soft, but not sticky enough to stick to your hands.
Transfer the dough to a lightly greased mixing bowl and cover with a clean towel or plastic wrap. Let rise until double in size, about 1 hour.
Divide dough into 12 equal size pieces. Place your hand in a cupping shape and roll each piece against a clean countertop to form into a roll.
Place rolls in a lightly greased 9x13 pan in four rows of three. Cover loosely with plastic wrap or a clean tea towel and rise until double in size, about 1 hour.
Preheat oven to 375 degrees Fahrenheit. Bake rolls in the preheated oven for 12-15 minutes until lightly browned. Brush with 1 tablespoon of melted butter.
Remove from the oven and transfer the pan to a wire cooling rack. Brush the tops with 1 tablespoon melted butter. Let cool in the pan.

Video

[yeetvid]

Notes

Want to get perfectly even rolls every time? When ready to shape, use a kitchen scale to measure the combined weight of all of the dough. Divide by 12 since you're making a dozen rolls and that will tell you how much each roll should weigh. Then you can divide your dough by weighing out each individual roll. For rolls, that weight should be somewhere around 2.5 ounces.

Nutrition