Thursday, June 13, 2013

Hawaiian Sweet Rolls

Hubby and the kids are huge fans of King's Hawaiian rolls.  I was spoiled by homemade bread growing up, so I don't care for the processed taste/texture, but more than that, my pocketbook just can't take the hit on a regular basis!

In order to make everyone happy, I embarked on a quest to find the perfect roll recipe.  It had to be sweet (very sweet, actually!) to please Hubby and soft to please the kids.  After quite a few tweaks and trial runs, I've settled on this as the perfect Hawaiian sweet roll recipe.


  • 1 cup milk
  • 1 cup pineapple juice (can substitute pear or apple juice, or water for a less sweet roll)
  • 3 large eggs
  • 1 1/2 teaspoons sea salt
  • 1/2 cup (1 stick) melted butter, slightly cooled
  • 6 1/2 cups all-purpose flour
  • 4 tablespoons wheat gluten
  • 1/2 cup sugar (white or brown, we liked it both ways!)
  • 3 teaspoons yeast (3 1/2 if planning to freeze the rolls before baking)

I made mine in the bread machine (as usual), but you can use this recipe with more traditional dough mixing methods too.

Here's what I did:

Put all the ingredients in the bread machine in the order listed.  Set for Dough cycle.  When cycle is complete, divide into rolls, put on oiled pan and freeze.  Once frozen, double wrap and store until needed.  Thaw in refrigerator.  Set in warm place to raise until doubled in size. Be patient! This step is crucial!  Bake 15 minutes at 400 degrees.


You can brush the roll tops with an egg wash before baking for a nice shiny surface if you wish.

One day, after thawing the frozen rolls and letting them rise to double, I put them in the steaming basket of my rice cooker and steamed them while I cooked rice. They were a fantastic addition to our meal!

One thing I'd like to try is mixing in some grated cheese. Mmmm!


  1. Very excited to try this but still getting the ingredients. I might just try it with bread flour and leave out the gluten. How many rolls does this recipe make? I'm guessing 24?? Thanks in advance.

    1. Yes, two dozen rolls of average size. You can, of course, make them bigger or smaller according to your needs! (Or make several different sizes for different sized appetites!) :-)

  2. I made these today and they turned out great! I didn't have the wheat gluten on hand and it doesn't seem to have made a difference. So happy that I will not have to buy the Hawaiian sweet rolls anymore! Thank you!

    1. If you use bread flour you won't need wheat gluten. It does give it a moister, spongier texture, but is not entirely necessary -- especially if the rolls don't last long. Nom nom!


    2. What size pan do I bake the 12 rolls in? 9x9 oe 13x9

    3. You could use either. If you use a smaller pan (like 9x9), the rolls will grow taller and be closer together. If you prefer them to be rounder, put them on a larger pan (9x13) and they'll have room to grow without touching their neighbors. I have used a 9x9 silicon pan and an 8x8 glass Pyrex dish.