Print Recipe

Hawaiian Sweet Rolls

Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Servings: 24 rolls

Ingredients

  • 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

Instructions

  • *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.

Notes

*I'm super lazy so I mixed this dough using my stand-up mixer (with the dough hook attachment). Feel free to do this if you have one! When it came to the kneading step, I ran the mixer on medium for about 3 minutes and it turned out great.