Delicious homemade Hawaiian sweet rolls, soft, fluffy and fresh from the oven. These Hawaiian sweet rolls have a tropical flavor perfect for breakfast, lunch or dinner.
My love for baking goes back a long time ago. Since I was a little kid really. Which is interesting because my mom was not a baker nor did she really like to bake, but the times that she did, I was right there in the kitchen with her, excited and eager to learn. It’s a passion I’ve had forever. Although I’m not a fancy baker, or a pastry baker, I do love to bake breads, muffins, scones, cookies and cakes. So needless to say, I would never in a million years turn down a dinner roll recipe.
On my many hours of wasting time on pinterest, I’ve been seeing a lot of Hawaiian sweet rolls recipes, but of course we can’t find them here in Calgary, or I haven’t been able to find them at any grocery store, I decided to make them myself and see what the big deal was.
After all, a dinner roll is a dinner roll. But if you look at the list of ingredients, you’ll notice pineapple juice, coconut extract and ginger which are not too common in bread rolls. At least not in the rolls I’ve made before. So yeah, the recipe intrigued me.
Needless to say, these sweet rolls are delicious and have great Tropical flavors. The rolls are perfect for sandwiches, which is actually how we ate them. Ham and swiss cheese sandwiches, placed them in the oven for a few minutes just until the swiss cheese melted and OMG were these sandwiches delicious. But they’re perfect for breakfast with some jam and butter, or eggs, whatever you want. They are a bit sweeter but they are soft and fluffy, and honestly, there’s nothing better than hot fresh rolls right out of the oven. It’s right up there with bacon, in my book. Not sure which is higher. Maybe hot rolls and bread because I love the smell of hot bread, but then I love the smell of bacon too. OK, we’ll leave this debate for a later time. But I’ll probably be thinking of this all night.
- 8 tbsp. (1 stick) unsalted butter, melted
- ¼ cup buttermilk
- ¾ cup pineapple juice
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3¾ cups - 4 cups all-purpose flour
- 1 packet or 2¼ tsp instant yeast
- 1 tsp salt
- ¼ tsp ground ginger
- 2 eggs + 1 yolk, room temperature
- 1 egg for egg wash
- Heat oven to 200 F degrees.
- In a medium size bowl, combine the melted butter, buttermilk, pineapple juice and brown sugar. Slightly whisk so that it's all combined. Wait a bit until mixture cools a bit (if it's too warm from the melted butter) then add the extracts.
- Meanwhile, in the bowl of your mixer, combine the 3¾ cups of flour, yeast, salt and ground ginger. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the eggs and egg yolk. A sticky dough will begin to form. Switch to the hook attachment and knead the dough for 7-8 minutes, adding ¼ cup more of flour if necessary. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour total!
- Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover with a clean towel or plastic wrap, turn OFF your oven, place inside and allow to rise for about 1 to 1½ hours or until doubled in size. I use this trick all the time to speed up the rising time.
- Once the dough has doubled, remove and gently deflate. Divide into 15 equal pieces. Roll into circles and place in a parchment lined 9x13 pan. Heat oven to 200 degrees. Generously butter the tops and sides of each roll. Place a clean kitchen towel over top. Turn OFF your oven and place the covered rolls inside to rise until doubled in size.
- Remove the rolls from the oven and turn on your oven to 350 degrees.
- Brush the rolls with the egg yolks. Once heated, bake the rolls for 22-25 minutes or until the tops are golden brown in color.
- Remove from the oven. Another option is to skip brushing them with the egg wash and bake them, then brush them with melted butter once out of the oven.
Recipe adapted from Life Made Simple