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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
2

Reviews

Ingredients

  • 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)

Instructions

  • 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.

Notes

Recipe by Carrie Burrill.

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Review & Comments

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!
Carol

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!
Carol@RSY

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!

ADRIANA POWELL | Reply

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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