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A close-up of freshly baked Hawaiian Sweet Rolls Fluffy Pull Apart rolls in a white baking dish.

Fluffy Hawaiian Sweet Pull Apart Rolls

Make soft, sweet pull-apart rolls using pineapple juice for a unique flavor. This recipe yields tender, buttery rolls perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
First Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 15 rolls
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup canned pineapple juice at room temperature (do not use fresh juice)
  • 1/2 cup whole milk warmed, (100-110°F)
  • 5 tablespoons unsalted butter melted and slightly cooled to just warm (~85°F)
  • 6 tablespoons granulated sugar
  • 6 tablespoons light brown sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2.25 teaspoons instant yeast (1 packet)
  • 4 cups bread flour plus 1 tablespoon, dependent on kitchen climate
  • 1/4 cup all-purpose flour
  • 1.5 teaspoons fine sea salt
For Egg Wash & Finishing
  • 1 egg lightly beaten
  • 2 tablespoons water
  • 1 tablespoon salted butter melted

Equipment

  • Stand mixer with dough hook
  • 9x13-inch metal baking pan
  • Medium-sized bowl

Method
 

  1. Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer. Add the all-purpose flour plus 2 cups of the bread flour. Stir with a wooden spoon until the dough forms a rough, shaggy mass.
  2. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour just until the dough comes together. You may only need some of the flour depending on your kitchen environment and flour brand.
  3. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
  4. Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour 30 minutes.
  5. Spray a 9x13-inch metal baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
  6. In a small bowl, combine the remaining egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 1 hour.
  7. Preheat the oven to 375°F.
  8. Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter. Serve warm.

Notes

Store leftovers in an airtight container for up to 3 days.