This recipe yields the perfect texture, the right amount of sweetness, and it comes together easily.

Like all homemade bread, these Hawaiian rolls are best stored covered at room temperature for no more than a couple days. Store-bought bread often includes ingredients that help it stay soft for much longer, but the beauty of homemade bread is that it’s super fresh! So enjoy them within 1-2 days when they’ll be at their best.I tried making this and ended up with what could best described as a batter rather than any kind of dough. I let it go through the first rise, but could not at all divide into rolls. I decided to look at the King Arthur Flour recipe to see if maybe something was significantly different. I found that they have a note at the bottom that if you use fresh pineapple juice you must first heat it to 200 degrees to kill enzymes that kill gluten. I had used fresh juice so that must be the reason for my batter. If using mixer, knead dough on medium speed until smooth and elastic, about 6-8 minutes. If making by hand, turn dough onto a floured surface and gently knead until smooth and elastic, about 6-8 minutes. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise until doubled, about 1-1/2 hours.

Great Recipe! I use to work as a Chef, so I just had to put kind of a twist on it. I followed the recipe and let the dough rise the first time. Then punched it down and flattened them out for just 6 larger rolls. and stuffed the 6 with homemade pulled pork with bbq sauce and formed them into the rolls and rise on a sheet tray covered for 30 minutes. Then brushed the tops with a mix of egg, honey and a little bbq sauce. Then baked them off like you wrote. My wife thought I was crazy, but of course she was wrong. Wow! were they Great! Easy Recipe! With the help of a stand mixer and oven, this recipe is beyond easy. You don’t need any expert knowledge, which makes this perfect for novice bakers. This homemade Hawaiian sweet roll is made with basic bread ingredients but there are a few extras to give the bread that distinct flavor of Hawaiian bread. I use half buttermilk and half pineapple juice for moisture and flavor. The two combined have a lovely sweet and tangy profile. Very gently brush the rolls with a honey egg wash and bake them at 375F until golden brown, about 20-25 minutes.With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla. 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. If you’re making the dough by hand, turn dough onto a floured surface and knead several minutes until dough is smooth and elastic when stretched.

Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast — leaving the yeast thirsty and unable to grow. If you're using regular yeast not formulated for sweet dough, you may find the rising time for these rolls will be longer by 30 minutes or more for each rise. Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F. In the bowl of a large stand mixer attached with a dough hook OR in a large bowl, dissolve yeast in warm milk. Let stand 5 minutes then mix in pineapple juice, sugar, melted butter, egg, and salt until combined. These rolls use very staple ingredients. Either Instant or rapid rise yeast can be used. I don’t recommend using regular active dry yeast, though. I’ve tested it and it just doesn’t work well with this recipe.Or you can freeze the rolls 10 minutes after shaping. When ready to use, thaw overnight in the refrigerator. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions. Brush the tops of the rolls with melted honey butter and bake until golden brown. The honey butter will help give the rolls a rich golden color. Mix the pineapple juice, buttermilk, butter, and honey together in a microwave-safe bowl or large liquid measuring cup. Then microwave the mixture in 30-second intervals until it reaches 110°F. Cover lightly with plastic wrap and let the rolls rise one last time until doubled, about 30 minutes. These rolls are seriously SO incredibly soft, perfectly sweet, and the perfect canvas for any sandwich you dream up.