Hawaiian Sweet Rolls
Hawaiian sweet rolls have a unique history blending Hawaiian flavors with Portuguese bread-making techniques. Originating in the 1950s, these fluffy, sweet rolls are often attributed to Robert Taira, who founded King’s Hawaiian Bakery. The recipe combines ingredients like pineapple juice, honey, and butter for a distinctive taste. Its popularity spread beyond Hawaii, becoming a staple in American households. Today, they’re enjoyed as a versatile accompaniment to meals or standalone treats. These rolls reflect Hawaii’s cultural fusion and exemplify the delicious result of blending diverse culinary traditions
Ingredients
- 3 1/4 cups all purpose flour
- 2 1/4 tsp active yeast ( or one yeast envelope)
- 1/4 cup unsalted butter (soft or melted )
- 2 whole eggs
- 1/4 cup lukewarm water
- 1/2 cup pineapple juice
- 1/4 cup whole milk
- 1/4 cup honey
- 1/4 tsp salt
- 1 tbsp unsalted butter (melted)
- 1 egg white (from one egg)
- 2 tbsp unsalted butter (melted)
- 1 tbsp honey
Directions:
- In a small bowl mix together the active yeast with some warm water (110F). Let it sit aside until it gets all foamy, which usually takes around 10 minutes or so.
- Next up, get your wet ingredients ready. In the mixing bowl, toss in the bloomed yeast, butter, eggs, milk, pineapple juice, and honey. Give it a quick mix using a paddle attachment on low speed until everything’s nicely combined.
- Now, onto the flour. Switch to a dough hook at the lowest speed and gradually add in the flour and salt. Once it’s all mixed in, crank up the speed to medium and knead it until the dough starts pulling away from the sides of the bowl, about 8 minutes or so. Just remember, this dough’s gonna be sticky because of its wet nature.
- Once that’s done, grease up a bowl, toss the dough in there, cover it up with a tea towel or some plastic wrap, and let it hang out in a warm spot until it doubles in size, which should take about an hour and a half.
- When it’s doubled up, put that dough onto a floured surface, divide it into 15 equal pieces, and shape them into balls. Put parchment paper in the baking pan then arrange those dough balls. Cover ’em up again with a tea towel or plastic wrap and let ’em rise for another 45 minutes in a cozy spot.
- While they’re puffing up, get your oven preheated to 375°F. Give the rolls a nice brush with an egg wash and melted butter combo.
- Pop ’em in the oven and let ’em bake for around 20 minutes or until they’re beautifully golden brown on top. Once they’re out, brush ’em with another mixture of butter and honey, and let ’em cool for about 10 minutes before digging in. Enjoy your Hawaiian sweet rolls!
*Below is my Recipe Card. Right click on the picture and save it to your hard drive. Print as a 4×6 pic*
Hawaiian Sweet Rolls
Hawaiian sweet rolls have a unique history blending Hawaiian flavors with Portuguese bread-making techniques. Originating in the 1950s, these fluffy, sweet rolls are often attributed to Robert Taira, who founded King’s Hawaiian Bakery. The recipe combines ingredients like pineapple juice, honey, and butter for a distinctive taste. Its popularity spread beyond Hawaii, becoming a staple in American households. Today, they’re enjoyed as a versatile accompaniment to meals or standalone treats. These rolls reflect Hawaii’s cultural fusion and exemplify the delicious result of blending diverse culinary traditions
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Ingredients
- 3 1/4 cups all purpose flour
- 2 1/4 tsp active yeast or one yeast envelope
- 1/4 cup unsalted butter soft or melted
- 2 whole eggs
- 1/4 cup lukewarm water
- 1/2 cup pineapple juice
- 1/4 cup whole milk
- 1/4 cup honey
- 1/4 tsp salt
- 1 tbsp unsalted butter melted
- 1 egg white from one egg
- 2 tbsp unsalted butter melted
- 1 tbsp honey
Instructions
- In a small bowl mix together the active yeast with some warm water (110F). Let it sit aside until it gets all foamy, which usually takes around 10 minutes or so. Next up, get your wet ingredients ready. In the mixing bowl, toss in the bloomed yeast, butter, eggs, milk, pineapple juice, and honey. Give it a quick mix using a paddle attachment on low speed until everything’s nicely combined.
- Now, onto the flour. Switch to a dough hook at the lowest speed and gradually add in the flour and salt. Once it’s all mixed in, crank up the speed to medium and knead it until the dough starts pulling away from the sides of the bowl, about 8 minutes or so. Just remember, this dough’s gonna be sticky because of its wet nature.
- Once that’s done, grease up a bowl, toss the dough in there, cover it up with a tea towel or some plastic wrap, and let it hang out in a warm spot until it doubles in size, which should take about an hour and a half.
- When it’s doubled up, put that dough onto a floured surface, divide it into 15 equal pieces, and shape them into balls. Put parchment paper in the baking pan then arrange those dough balls. Cover ’em up again with a tea towel or plastic wrap and let ’em rise for another 45 minutes in a cozy spot.
- While they’re puffing up, get your oven preheated to 375°F. Give the rolls a nice brush with an egg wash and melted butter combo.
- Pop ’em in the oven and let ’em bake for around 20 minutes or until they’re beautifully golden brown on top. Once they’re out, brush ’em with another mixture of butter and honey, and let ’em cool for about 10 minutes before digging in. Enjoy your Hawaiian sweet rolls!
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Great recipe.