Hawaiian Sweet Rolls with pieces of sweet pineapple baked right in for the perfect touch of sweetness.
These rolls are so delicious and much to my surprise you really don’t specifically don’t taste the pineapple in them. There is a sweet flavor to them but it is not overwhelming at all. The texture of these rolls remind of the school cafeteria rolls I loved so much growing up.
I used a mixture of half bread flour and half regular flour. If you don’t have bread flour, regular flour will work. One of the things I do when making bread is after I add the flour the recipe calls for and if it seems like it is going to need more flour is I let the dough rest for about 5 minutes to give the flour a time to absorb all of the liquids. This is especially true with whole wheat or grain type flours.
If you have a scale I made the rolls just about 2.2 ounces each and got 18 good size rolls. Shape them into a ball and brush the egg mixture on the rolls just before they go in the oven.
If you are one of those people who are intimidated by the thought of making yeast breads or rolls, don’t be. Baking bread is one of the things I most enjoy making and I bet you will to once you try it. The folks over at King Arthur have written a great article on bread baking tips that is really worth reading even if you are not a novice bread maker.
- 1/3 cup milk
- 1 package instant dry yeast
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 1 - 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
- 4 cups bread flour (I used half bread flour and half regular flour)
- 1 teaspoon salt
- For the tops:
- 1 egg
- 1/4 cup water
- A few tablespoons melted butter
- Mix together the milk and yeast. Let it sit for about 5 minutes. Add the oil, butter, sugar, eggs, and pineapple and mix to combine.
- Add the salt and flour about 1 cup at a time, mixing well after each addition. It should be sticky, but not gooey.
- Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover and let rise until doubled (about 60 minutes). Punch the dough down and divide into 18 equal balls. Place on a well buttered cookie sheet.
- Preheat oven to 350ºF. 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. Brush the top with some melted butter and serve warm.
- www.thatsmyhome.com
Maybe you’d like to try?
Pumpkin Dinner Rolls
Sweet Potato Focaccia
Pretzel Rolls
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These look fantastic! On my must make list! Found you from Daily blog boost! have a lovely day!
I can’t wait to try these!! I have a hard time finding Hawaiian Sweet Rolls here in Canada so being able to make them myself is a bonus!!
These are pretty good, I have never bought the real ones so don’t know how to compare. Everyone that’s tried them says they are. Let me know what you think.
Those look amazing! Pinning!
Charlie @pickledokra.blogspot.com
Thanks!
These look so fabulous! I love rolls!
Thanks Linda, they are very good. Makes a great ham sandwich too!
Those look amazing!! Pinned
thanks
I love Hawaiian Sweet Rolls. I lived in Hawaii as a kid and couldn’t get enough of them. I will have to get my daughter to make them for me. I have no ability with yeast.
I LOVE Hawaiian Rolls! Can’t wait to try and make them! Thanks for sharing at Share Your Stuff Tuesdays!
You’re welcome Emily!
I tried this recipe before and it was a complete fail! I think i need to give it another try! Thanks for sharing at the Create it or Bake it, hope you come back on Tuesday and link up again!
This one works, we loved it!
These looks absolutely wonderful! Shopping by from Tasty Tuesdays!
Awesome recipe. It looks really great. Thanks for sharing with Time For Mom on Tuesday! Hope you join us again tomorrow!
Thanks Krystal, I will be there! Loved your party…
I realize that I’ve already commented on three of your other posts, but I sincerely do appreciate you linking up to our Twirl & Take a Bow Party! Your recipes are fantastic! I’m one of those people that is afraid to work with yeast. I’ve made Irish Soda Bread and that’s about it. But these look so good that I may just have to try!!!! Pinning now!
~ Brooke ~
Thanks for your kind comments. I love making breads, in fact made 2 different recipes today. There’s really no reason to be afraid of it. I don’t even bother to proof it anymore. It all goes in at the same time. I do buy yeast in bulk at Sam’s or King Arthur’s. It just takes a little longer to raise but I actually prefer to slow raise bread as it helps to develop the flavor. So I am sure I just told you more than you might want to know. Thanks for hosting Twirl & Take a Bow, I love that name!
There is no need for a second rising of these rolls? I have only tried a few times making rolls or bread but I am sure that most have had a second rising. Thanks for your input, in advance.
No, no need. I do sometimes raise things a second time. I remember my grandmother saying it improves the texture and she made bread every Saturday of her life. I can still see her kneading the bread and she did 10 lbs. of flour at a time. It will always improve any recipe if you have the time for a second raise, I think.
I made the Haiwaiin rolls.. But for some reason they didn’t rise.. Should the milk be warmed to 110 to activate the yeast…..
No it doesn’t have to be. What was the date on your yeast package?
I was not impressed would not rise with cold milk mixed with yeast it needs to be heated to activate yeast