United States · Wheat
Hawaiian-style Sweet Rolls
Hawaiian-style Sweet Rolls
Soft pull-apart rolls with gentle sweetness from pineapple juice.
Illustrative photograph · Famartin · CC BY-SA 4.0
A commercial Hawaiian roll example, not the baked result of this home formula.
What makes this bread distinctive?
Hawaiian sweet bread is associated with a Portuguese-influenced baking tradition and is also familiar in the United States as sandwich rolls. This is not a brand's proprietary formula. Canned or pasteurised pineapple juice avoids the dough-weakening risk of fresh-fruit enzymes; sweet dough may rise more slowly than plain dough.
- Flour profile
- Wheat
- Core technique
- Pineapple-juice enriched dough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix flour, pineapple juice, milk, egg, yeast, sugar and salt. Add butter after a brief initial knead.
- 02
Knead for 8-10 minutes to make soft dough. Cover and rise for approximately 90-120 minutes until clearly puffy.
- 03
Round 12 equal pieces and space them slightly apart in a greased 23 × 30 cm dish.
- 04
Cover and proof for 60-90 minutes until the pieces approach each other. Preheat to 180°C.
- 05
Bake at 180°C for 22-27 minutes. Cover loosely with foil if the top darkens too early.
- 06
Carefully turn out and cool on a rack for 30 minutes before pulling apart.
BAKER'S NOTES
Small details,
better results.
- Raw fresh pineapple juice may not give the same result in this formula.
- Do not keep adding flour in an attempt to make the dough completely dry.
- Contains wheat, gluten, milk and egg.
AT THE TABLE
How to serve it
- Slider sandwiches
- Butter at breakfast
- A sharing bread basket