These Homemade Hawaiian Sweet Rolls are so easy to make and taste exactly like the ones you buy from the store. They’re sweet and fluffy and perfect for pairing with your favorite meal or used to make an ice cream sandwich.
What Are Hawaiian Sweet Rolls?
Hawaiian Sweet Rolls, also known as Portuguese Sweet Bread, are dinner rolls made with an enriched dough with ingredients like eggs, milk, and honey to produce a soft fluffy bread roll. They also usually have a secret ingredient of pineapple juice, which leads to their color and sweetness. You can eat them as is or use them to make sandwiches or Hawaiian sweet roll sliders.
How to Make Hawaiian Sweet Rolls From Scratch:
- Activate the yeast. Sprinkle the yeast over warm milk and honey and wait for it to wake up and get foamy.
- Add the rest of the liquid Ingredients. Stir in the eggs, pineapple juice, butter, salt and remaining honey to combine.
- Add the flour. 1/2 cup at a time, just until it all comes together.
- Knead the dough. Knead for 6-8 minutes by hand until it’s smooth and elastic. Alternatively you could use a stand mixer fitted with a dough hook for 3 minutes.
- Let the dough rise. Cover the dough and place it in a warm place until doubled in size.
- Punch down the dough. This is my favorite part! Just punch into the risen dough then turn it out onto a floured surface.
- Divide the dough out evenly. We’re aiming for 24 equal sized balls of dough. Place in a prepared pan and cover to rise for a final time.
- Egg wash and Bake! Brush each roll with egg was and bake until golden brown.
How Long do Hawaiian Sweet Rolls Last?
Covered at room temperature for 3-5 days or you can freeze them in a zip top bag for up to 1 month!
Tips and Tricks:
- You can use these rolls for savory applications like sandwiches or sliders however my favorite way to eat them is making ice cream sandwiches. The lightly sweetened bread compliments the ice cream so well, especially when you choose a tropical flavor like coconut.
- 1/2 cup whole milk, heated to lukewarm (110 degrees F)
- 1/2 cup honey, warmed
- 4 teaspoons active dry yeast
- 3 large eggs, lightly beaten
- 1 cup pineapple juice
- 1/2 cup unsalted butter, melted and cooled
- 1/2 teaspoon salt
- 7 1/2 cups all-purpose flour
- 1 large egg, lightly beaten with 1 1/2 tablespoons water, for egg wash
- *Stir together the milk and 1/4 cup of the honey in a large bowl. Sprinkle the yeast evenly over the top and let stand for about 5 minutes, until foamy.
- Stir the eggs, pineapple juice, butter, salt and the remaining 1/4 cup of honey into the proofed yeast.
- Stir in the flour, 1/2 cup at a time, until the dough comes together in a rough mass.
- Lightly flour a work surface and turn the dough out onto it. Knead the dough (adding more flour as needed to prevent the dough from sticking to the surface) for 6 to 8 minutes, until the dough is smooth, soft, and elastic. Shape the dough into a smooth ball. Lightly oil a large bowl, transfer the dough to it, and turn the ball to coat the surface with oil. Cover the bowl with a damp kitchen towel and let the dough rise at warm room temperature for about 1 1/2 hours, until doubled in size.
- Oil a 9 x 13-inch pan and an 8-inch square pan. Punch down the dough, turn it out onto a lightly floured surface, and gently reshape it into a ball. Cut the dough into 24 equal pieces, and shape each piece into a ball. Arrange 15 of the balls in the larger pan and the remaining 9 balls in the smaller pan, spacing them about 1 1/2 inches apart. Cover the pans loosely with plastic wrap and let the dough rise at room temperature for about 1 hour, until almost doubled in size.
- Preheat the oven to 350 degrees F.
- Brush the top of each roll with the egg wash. Bake for 25 to 30 minutes, until golden brown. Transfer the rolls to a wire rack and let cool at least 30 minutes before serving.
- The rolls will keep in an airtight container at room temperature for 3 to 5 days.
If you make these let me know on Instagram!
Looking for more cozy bread recipes? Here are some of my favorites: