Recipes > Hawaiian Sweet Rolls Find A Store Hawaiian Sweet Rolls Light and fluffy sweet rolls with a hint of pineapple and coconut. Perfect paired with BBQ or enjoyed warm with butter. Yield 12 -18 rolls Print Recipe Pin Recipe 2 Reviews Ingredients1/2 cup warm water (110-115°F)2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast1 teaspoon granulated sugar (to activate yeast)2/3 cup pineapple juice1/2 cup coconut milk1/2 cup melted butter, cooled1/4 cup honey3 large eggs1 tablespoon table salt5 to 6 cups bread flour1 large egg (for egg wash)1 tablespoon water (for egg wash)2 tablespoons butter, melted (for serving) InstructionsIn 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. NotesRecipe by Carrie Burrill. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
