I make soft, golden-brown Hawaiian sweet rolls from scratch using pineapple juice for that tropical sweetness.

Why You’ll Love This Recipe

I adore how easy this recipe is—I can make them any night of the week, not just on holidays. The aroma of fresh yeast rolls baking fills the house, and the rolls turn out perfectly sweet, tender, and buttery every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup milk, warmed to about 110°F
½ tsp sugar
2¼ tsp active dry yeast
¼ cup butter, melted and cooled slightly
1 cup canned pineapple juice, room temperature
½ cup brown sugar
1 tsp kosher salt
1½ tsp vanilla
2 eggs, lightly whisked, room temperature
4½–5 cups bread flour (start with 4¼ cups)

Egg wash

1 egg
2 tbsp water

directions

In a bowl, I combine warm milk, yeast, and sugar. I let it sit 5–10 minutes until bubbly to proof the yeast.
I add melted butter, pineapple juice, brown sugar, salt, vanilla, and eggs. I stir until lightly combined.
I mix in 2 cups of flour until lumpy.
Using a dough hook, I add remaining flour until the dough is slightly sticky and cleans the bowl (about 4½ cups total).
I knead it lightly on a floured surface if needed.
I place the dough in a greased bowl, cover it, and let it rise for about 2 hours or until doubled.
I punch it down, divide it into 15 balls, roll them smooth, and place them in a 9×13 pan. I brush the tops with egg wash, cover, and let them rise 1 more hour until doubled.
I bake them at 350°F for 25 minutes until golden brown and hollow-sounding. Then I brush them with melted butter.

Servings and timing

Makes 15 rolls
Prep: ~30 minutes active, plus rise time
Rise: ~3 hours total
Bake: 25 minutes
Total time: ~4 hours

Variations

I sometimes shape 24 smaller dinner rolls or 12 larger buns, depending on the occasion.
I swap brown sugar for honey if I want a different kind of sweetness.
I use instant yeast when I’m short on time—I just skip proofing and mix it in.
All-purpose flour works fine too, though I add extra to get the right dough consistency.

storage/reheating

I let the rolls cool completely, then store them in an airtight container at room temperature for up to 3 days. To freeze, I seal the cooled rolls in freezer bags for up to 3 months. I thaw them on the counter or in the fridge, then reheat briefly in the microwave or a low oven until warm.

FAQs

How do I know the yeast is still active?

I proof it with warm milk and sugar—if it bubbles and foams within 10 minutes, I know it’s active.

Can I use all‑purpose flour instead of bread flour?

Yes, I’ve done it. I just add about ½ to 1 cup more flour to reach the right dough texture.

Can I use instant yeast?

Absolutely. I skip the proofing step and mix it directly with the rest of the ingredients.

Can I freeze the dough before baking?

Yes. After the first rise, I deflate the dough, wrap it well, and freeze it. I thaw, shape, let it rise again, and bake.

Why pineapple juice?

Pineapple juice gives the rolls a signature sweet and slightly tropical flavor that makes them stand out.

Conclusion

I love making these Hawaiian sweet rolls—they’re fluffy, flavorful, and easy enough for a regular weeknight bake. The pineapple juice gives them that special touch, and I always get compliments. Try shaping them however you like—sliders, dinner rolls, or buns—they’re always a hit!