"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Hawaiian Sweet Rolls

Published by: Sarah

  • Nov
  • 2

⅓ cup milk (warmed to 110° F)
1 tablespoon of active dry yeast (see note*)
½ cup brown sugar, packed
½ cup granulated sugar
¼ cup extra virgin olive oil (or canola oil)
¼ cup (1/2 stick) salted butter, melted and slightly cooled
2 large eggs, room temperature & lightly beaten
One 8 oz. can crushed pineapple, NOT drained (about ⅔ cup)
4 – 5 cups bread flour
1 teaspoon salt

For the tops:
1 egg
¼ cup water

In the bowl of a stand mixer fitted with the dough hook attachment: Mix together the milk and yeast.
Let it sit for about 10 minutes.
Add the oil, butter, sugars, eggs, and pineapple and mix to combine. Add 4 cups of flour, ½ cup at a time.
Add the salt.
Add enough of the last cup of flour slowly until the dough comes together (you may or may not need all of it).
Your dough should be sticky to the touch, and it should hold for a few seconds on the dough hook.
Knead for about 10 minutes, in the machine.
Oil another bowl & place kneaded dough in it.
Turn to coat.
Cover with a damp cloth and let the rise in a warm place for 1 hour or until doubled.
NOTE: If your oven has a warming drawer, set it to #1 and set the dough to rise in there.
Butter a 9x 13 inch baking dish.
Punch the dough down and divide into twelve equal balls for jumbo rolls or 24 balls for dinner sized rolls.
Place in prepared dish, cover and let rise again until doubled, about 45 minutes

Preheat oven to 350º F.
Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash.
Bake for about 25 minutes or until the tops are nicely browned. Serve warm with additional butter.

NOTE: If you purchase your yeast in small envelopes, you’ll need more than 1 packet. Each packet contains 2¼ teaspoons. So you’ll need an additional ¾ teaspoon to make the 1 tablespoon. (1 T = 3 tsp.)


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