Hawaiian sweet rolls are soft, pillowy, and just slightly sweet — famously tender, golden on top, and perfect for sliders, sandwiches, or simply tearing apart at the table. Inspired by Portuguese sweet bread brought to Hawaii in the late 1800s, these rolls get their signature tropical flavor from pineapple juice and a touch of honey. With D'BakerAid's precision proofing and yeast activation, you can bake a batch of these crowd-favorite rolls in under two hours.

Under 2 hours

Beginner friendly

12 rolls

4 cups bread flour (500g)
½ cup pineapple juice, warm (120ml)
½ cup warm milk (120ml)
2¼ teaspoons instant yeast (1 packet / 7g)
⅓ cup sugar (65g)
2 tablespoons honey
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, softened (60g)
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)

In the D'Yeast 2.5L bowl, combine the warm pineapple juice, warm milk, honey, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it run until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour, sugar, and salt. Add the activated yeast mixture, eggs, and vanilla. Mix until a rough dough forms, then knead in the softened butter. Continue kneading for 6–8 minutes until the dough is smooth, soft, and slightly tacky.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the dough rise until the program completes and the dough has doubled in size.

Turn the dough onto a lightly floured surface and divide into 12 equal pieces. Roll each into a smooth, tight ball. Arrange the balls in a greased 9×13-inch baking pan in 3 rows of 4, with the sides almost touching.

Cover the pan with a clean kitchen towel and let the rolls rise for 20–30 minutes, or until puffy and almost doubled.

Preheat the oven to 350°F (175°C). Brush the tops gently with beaten egg. Bake for 20–25 minutes, until the tops are deeply golden and the rolls are cooked through.

Brush the warm rolls with melted butter for extra shine and flavor. Let cool slightly before tearing apart. Serve warm — or cool and use for sliders, ham-and-cheese sandwiches, or French toast.

The pineapple juice is the unmistakable flavor note in Hawaiian sweet rolls — don't substitute. It adds subtle sweetness and keeps the rolls extra soft.

These rolls freeze beautifully. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in a 300°F (150°C) oven for 10 minutes to restore their soft texture.

Rolls & Buns, hawaiian rolls, sweet rolls, sliders