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Hawaiian Sweet Rolls

Prep Time 3 hours
Cook Time 23 minutes
Total Time 3 hours 23 minutes
Servings 18 rolls


  • 1 cup pineapple juice at room temperature
  • 1/2 cup whole milk
  • 6 tablespoons unsalted butter, melted
  • 1/3 cup honey (mild honey like clover)
  • 5-6 cups all-purpose flour
  • 1 tablespoon instant or rapid-rise yeast
  • 2 1/2 teaspoons salt
  • 2 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons vanilla extract


  • 3 tablespoons softened butter, separated


  • Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture registers 110 degrees F, about 1 minute (Mixture may appear curdled which is okay).
  • Fix mixer with dough hook and generously spray hook with nonstick cooking spray. Mix 5 cups flour, yeast, and salt on low speed until combined, about 5 seconds. Slowly add pineapple juice mixture, followed by brown sugar, egg, vinegar, and vanilla and knead on LOW until dough starts to pull away from the bowl, about 2 minutes. Increase speed to MEDIUM-LOW (dial 4) and knead until for approximately 5 to 7 minutes or until dough is smooth and elastic. (Dough should clear sides of bowl but will stick to bottom but WILL BE STICKY, add up to 1/2 cup more flour if needed for dough to clear bowl.)
  • Remove dough and spray mixing bowl with nonstick cooking spray. Knead dough into a ball and place back into your greased mixing bowl. Cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 -2 hours.
  • Meanwhile spray a 9x13 pan with nonstick cooking spray. Set aside.
  • After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 18 roughly even pieces then shape into balls by folding the corners under so that the top is smooth.
  • Arrange the dough balls into 6 rows of 3 in prepared 9x13 dish and cover loosely with greased plastic. Let rise at room temperature until doubled in size, 1 to 1 1/2 hours.
  • Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Remove plastic and brush rolls with approximately 1 1/2 tablespoons butter. Bake until golden brown, about 20 - 23 minutes, rotating dish halfway through baking. Let rolls cool in dish on wire rack for 10 minutes then brush with remaining butter. Best served warm.
  • TO REHEAT room-temperature rolls, wrap in aluminum foil, place on baking sheet, and bake in 350-degree oven for 20 minutes.