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Hawaiian Sweet Rolls

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



  • 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.

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Review & Comments

Cathy | Reply

Could you make this recipe into a loaf of bread

Red Star Yeast | Reply

Hi Cathy,

Yes you can but it is a large amount of dough. You could either cut the recipe it half or expect to use two loaf pans. Keep an eye on your bake time as well.

Happy Baking!

Bonnie Decker | Reply

In your recioe for Hawaiin sweet rolls it asks for coconut milk. Is that the kind in a can or in the dairy section?
Thank you,
Bonnie Decker

Red Star Yeast | Reply

Hi Bonnie,

It is the one in the can. Make sure it says coconut milk and NOT coconut cream as they are different.

Happy Baking!

Shari Z. | Reply

5 stars
Curious about the coconut milk. Can another be substituted? Thanks!

Red Star Yeast | Reply

Hi Shari,
Yes, you can substitute with another milk.

Happy baking!

Athena | Reply

Does it really take 1 Tablespoon of salt?

Red Star Yeast | Reply

Hi Athena,
Yes, this recipe calls for 1 tablespoon of salt. You can reduce the salt to as little as 1/2 teaspoon. Keep in mind that with the reduced salt level, the dough will most likely rise faster.

Happy baking!

Andrea | Reply

5 stars
First batch in oven, second batch in fridge to see what the taste difference will be in 24 hours. I have a recipe I’ve used for many years, very similar in fact, however, this dough has “the” taste tweaked perfectly. I always taste a pinch off dough as it’s working, so other than the hot out of oven taste test…I’d say this is 99.9% sure winner. Soft, lovely dough. BTW, used 2 teaspoons kosher coarse salt rather than tablespoon (that pinch of dough taste). Thanks Bakeaholic Mama, I look forward to seeing more from you in the future!


I’m very excited to try this recipe. I’m usually intimidated by breads, but this sounds easy to make and ohhhh so delicious!.. Thanks for the recipe!!

Jax | Reply

These look great, I can’t wait to try them!

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