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Hawaiian Sweet Rolls

Light and fluffy sweet rolls with a hint of pineapple and coconut. Perfect paired with BBQ or enjoyed warm with butter.
Hawaiian Sweet Rolls
Yield 12 -18 rolls


  • 1/2 cup warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1 teaspoon granulated sugar (to activate yeast)
  • 2/3 cup pineapple juice
  • 1/2 cup coconut milk
  • 1/2 cup melted butter, cooled
  • 1/4 cup honey
  • 3 large eggs
  • 1 tablespoon table salt
  • 5 to 6 cups bread flour
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 2 tablespoons butter, melted (for serving)


  • In bowl of a stand mixer, add warm water, yeast and sugar; whisk to combine. Allow to rest for 5 minutes.
  • Add pineapple juice, coconut milk, melted butter, honey, eggs and salt. Using a paddle attachment, mix on low until fully combined.
  • Switch to dough hook. Slowly mix in flour, 1/2 cup at a time, until the dough pulls away from the sides and is only slightly sticky. You may not need to use the full 6 cups.
  • Turn mixer to medium/low speed and knead until the dough is smooth and elastic, about 6 minutes.
  • Turn dough out into a greased bowl, cover with plastic wrap and set in a warm spot to rise until double in size.
  • Punch dough down, turn out onto a clean surface. Divide dough evenly into 12-18 pieces. Shape into rolls and place in greased baking pans. (Two 9-inch round pans or one large cookie sheet work well.) Cover; let rise until double in size.
  • Meanwhile preheat oven to 350°F.
  • Once rolls have doubled in size, brush with egg wash (beat 1 egg with 1 tablespoon water). Bake until golden on the tops, approximately 25-30 minutes.
  • Brush rolls with melted butter and serve.


Recipe by Carrie Burrill.