Make Homemade Hawaiian Sweet Rolls in just 5 steps! This recipe is tried and true and makes fluffy, round, sweet rolls that are better than King’s! Beginner-friendly.
Use these to make loaded Breakfast Sliders or any sliders recipe of your choice!
5-Step Homemade Hawaiian Rolls
I always end up living where they don’t sell Hawaiian Rolls and they just happen to be my favorite rolls ever.
So if you can just hit Target and grab a pack, you’re lucky *BUT* it doesn’t mean you should do it when you can make them at home in just 5 steps.
Making soft King’s Hawaiian Sweet Rolls at home is that easy. I promise.
Why this recipe works:
- Soft and fluffy. These rolls come out pillowy-soft and perfectly round, you won’t want to put them down!
- Flavor. While the original rolls don’t contain actual pineapple juice, they taste just like that which is why it’s a really good trick to get the same flavor at home!
- Tried and true. I’ve been using this recipe for years now, and so have many of you guys. It never fails and is 100% beginner-friendly.
- Make-Ahead. Skip raising time by letting them raise overnight and bake the next day!
- Use for all sliders recipes! I make my loaded Breakfast Sliders with these all the time!
Hawaiian Sweet Rolls Ingredients
Canned pineapple juice. You want the canned type because regular or even fresh pineapple juice contains natural enzymes that may affect the raising process, as a result your rolls can turn out under-proofed and tough. Check below for pineapple-free rolls.
Brown sugar for that hint of sweetness typical of King’s Hawaiian rolls.
Instant yeast. This is just another ingredient to add to the bowl so if you’re not familiar with yeast: yes, it’s that easy! No need to activate it, it will automatically do that once you mix all the ingredients together. Here’s my Beginner’s Guide to Baking with Yeast if you have more questions!
All-purpose flour for structure.
Salt for flavor.
Butter for softness and extra flavor. You’ll add it to the dough and then melt it and brush it over the tops of your freshly-baked rolls as soon as they come out of the oven!
Milk for brushing the tops to get that perfectly golden-brown look.
Can I make Hawaiian Sweet Rolls without pineapple juice?
Yes, you can but the flavor will be different (still good though). What makes King’s Hawaiian Sweet Rolls special is that sweet pineapple-like flavor that you can replicate using canned pineapple juice at home.
If you don’t want to use it, simply substitute it with 1 cup of water.
While King’s doesn’t actually use pineapple juice in their rolls, making a batch of these without pineapple juice will give you a batch of regular dinner rolls, a bit on the sweeter side but without the signature King’s flavor.
How to make Hawaiian Sweet Rolls at home
STEP ONE: Make the dough. In a large bowl or the bowl of a stand-mixer fitted with a dough hook, add the juice, sugar, yeast, all-purpose flour, and salt. Mix until a dough starts forming and pulling away from the sides. Add in the butter and keep mixing or kneading until smooth and elastic.
STEP TWO: Let raise. Place the dough into a greased bowl and cover with plastic wrap. Let raise until double in size (60-90 minutes).
STEP THREE: Shape into rolls. Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter and set aside. Divide the dough into 15 parts (you can use a kitchen scale if you want to be precise but it’s not necessary). Roll each piece of dough into a ball, then shape by tucking under to create a smooth top and place the prepared roll into the greased baking dish. Cover the remaining pieces of dough with a clean kitchen towel to keep them from drying out as you work.
STEP FOUR: Let raise again. Cover the baking dish with a kitchen towel or plastic wrap and let raise until puffy (30-40 minutes). Meanwhile, preheat the oven to 350F (180C).
STEP FIVE: Bake for 18-20 minutes or until golden on top and a toothpick inserted in the center of one of the rolls comes out clean. Meanwhile, add the butter to a small saucepan over low heat and heat until melted. As soon as the rolls come out of the oven, brush them with the melted butter. Serve immediately!
Can I make these ahead of time?
Yes! Follow the recipe through step 2, then place the covered bowl in the refrigerator to raise overnight. The next morning, take it out and let it sit on the counter for 40 minutes before following step 3.
How do I store sweet rolls?
Baked goods such as rolls are best eaten fresh as they tend to dry up overtime. They keep for 1 day stored in an air-tight container at room temperature but your best option is freezing the ones you won’t be eating.
How do I freeze sweet rolls?
Place your baked and cooled rolls in a ziplock bag and freeze for up to 3 months.
To thaw, remove the rolls from the freezer and place them onto a layer of paper towels that will absorb the moisture as they come down to room temperature.
When they’re half-way thawed, flip them over so the moisture doesn’t pool at the bottom creating a soggy base.
How do I reheat sweet rolls?
If you want to reheat or toast your rolls, you can skip thawing.
To reheat, cut the rolls in half and toast them on a hot skillet, you can pop them in the oven (350F – 180C) for a few minutes, cut them in half and wrap each half in a paper towel and microwave for 10-15 seconds, or steam whole rolls for 10-20 seconds.
HAPPY BAKING LOVES!! I hope you’ll love my Copycat Hawaiian Rolls as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💖
More delicious bread recipes you’ll enjoy:
Easy Homemade Hawaiian Sweet Rolls
Ingredients
- 1 cup (250 ml) canned pineapple juice
- 1/3 cup (65 g) brown sugar
- 2 and 1/4 tsp (7 g) instant yeast
- 3 and 1/2 cups (430 g) all-purpose flour (or up to 4 cups or 500 g)
- 3/4 tsp salt
- 2 tbsp (30 g) unsalted butter
- 1 tbsp milk (for brushing)
- 2 tbsp (30 g) unsalted butter (melted, for brushing)
Instructions
- Make the dough. In a large bowl or the bowl of a stand-mixer fitted with a dough hook, add the juice, sugar, yeast, all-purpose flour, and salt. Mix until a dough starts forming and pulling away from the sides. Add in the butter and keep mixing or kneading until smooth and elastic.
- Let raise. Place the dough into a greased bowl and cover with plastic wrap. Let raise until double in size (60-90 minutes).
- Shape into rolls. Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter and set aside. Divide the dough into 15 parts (you can use a kitchen scale if you want to be precise but it’s not necessary). Roll each piece of dough into a ball, then shape by tucking under to create a smooth top and place the prepared roll into the greased baking dish. Cover the remaining pieces of dough with a clean kitchen towel to keep them from drying out as you work.
- Let raise again. Cover the baking dish with a kitchen towel or plastic wrap and let raise until puffy (30-40 minutes). Meanwhile, preheat the oven to 350F (180C).
- Bake for 18-20 minutes or until golden on top and a toothpick inserted in the center of one of the rolls comes out clean. Meanwhile, add the butter to a small saucepan over low heat and heat until melted. As soon as the rolls come out of the oven, brush them with the melted butter. Serve immediately!
Notes
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