Soft & Buttery Hawaiian Sweet Rolls

Close up of Hawaiian Sweet Rolls with honey butter glaze and flaky sea salt on top

5 from 4 votes

Soft & Buttery Hawaiian Sweet Rolls

I have a lot of traditional sweet roll recipes on my blog, but no plain dinner rolls. And after today I still won’t have plain dinner rolls on my blog because who wants a plain dinner roll when you can have a warm, honey-buttered, golden brown, soft, homemade Hawaiian sweet roll?! Recipe yields 15 dinner rolls.

Prep Time15

Cook Time20

Rest Time1 25

Total Time2

Course: Appetizer, Side Dish

Keyword: Breads & Donuts, Dinner Rolls

Servings: rolls

Calories: 212kcal

Author: Mike Johnson

Ingredients

For the Hawaiian Sweet Rolls:

530 g all-purpose flour
1½ teaspoon fine sea salt
14 g Fleischmann’s® RapidRise® Instant Yeast
180 g pineapple juice
90 g milk
60 g unsalted butter melted
85 g honey
1 teaspoon white vinegar
1 large egg (50g)
1 teaspoon vanilla extract

Egg wash: 1 large egg (50g) beaten with 1 tablespoon (15g) water

For the Salted Honey Butter Glaze:

30 g salted butter melted
20 g honey
flaky sea salt to finish (optional)

Metric - US Customary

Instructions

To Make the Hawaiian Sweet Rolls:

Combine 4 cups (500g) of the all-purpose flour, fine sea salt, and both packets of Fleischmann’s® RapidRise® Instant Yeast in a large bowl.
530 g all-purpose flour, 1½ teaspoon fine sea salt, 14 g Fleischmann’s® RapidRise® Instant Yeast
In a small saucepan, heat the pineapple juice, milk, butter, and honey over medium-low heat, stirring often until warm (120°F/50°C to 130°F/55°C). Add to flour mixture and stir using a Danish dough whisk/spatula.
180 g pineapple juice, 90 g milk, 60 g unsalted butter, 85 g honey
Add the egg, vinegar, vanilla, and remaining ¼ cup (30g) of flour and continue stirring until a shaggy dough forms.
1 teaspoon white vinegar, 1 large egg, 1 teaspoon vanilla extract
Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Transfer the dough back to the mixing bowl, cover with plastic wrap, and let rest for 15 minutes.
Turn the dough out onto a lightly floured work surface and weigh the dough, then divide it into 15 equal-sized pieces and shape them into balls. Place in a lightly greased 13 x 9-inch pan. Cover and let rise until doubled in size, about 60 to 75 minutes.
While the rolls are proofing, adjust the oven rack to the lower-middle position and preheat to 375°F (190°C). Once proofed, lightly brush the tops with the egg wash and then bake for 18 to 20 minutes, or until golden brown. While the rolls are baking, make the salted honey butter glaze.

To Make the Salted Honey Butter Glaze:

In a small saucepan over medium-low heat, melt the butter. Once fully melted, remove from heat and stir in the honey until well combined.
30 g salted butter, 20 g honey
Once you remove the baked rolls from the oven, immediately brush the tops with the salted honey butter glaze and sprinkle with flaky sea salt, if using. Allow the rolls to cool in the pan. (To reheat room-temperature rolls, wrap in aluminum foil, place on a baking sheet, and bake in a 300°F (150°C) oven for 10 minutes.)
flaky sea salt

Notes

Storage: Cover any leftover rolls and keep them in the refrigerator for up to 1 week or freeze them for up to 3 months. If you freeze them, thaw them overnight in the refrigerator and then warm them up in a 300°F (150°C) oven for 10 minutes.

Nutrition