Hawaiian Style Pineapple Sweet Rolls

Pineapple Sweet Rolls 1

Been busy baking and baking … though it is now PSLE period, haze period but I’m still baking and baking.  Now taking a break to catch up on my blog. Here’s the recipe for the Hawaiian Style Sweet Rolls that I baked in mid August. It was the first time I used pineapple juice in my bread baking. I cannot recall why I had the pineapple but well … it was a good thing that I had it. Otherwise I might not go google for bread recipes to try to use the can of pineapple ^^

It is really a great recipe! Got it from the blog, Karen’s Kitchen Stories. Quoting from Karen “… they are so fluffy and light. Sweet, but not too sweet. Buttery, but not too much so. Pretty much just right!” Indeed the rolls will make the perfect bread for pulled pork buns! I am also thinking of Macau pork chop buns and our very own Singapore luncheon meat buns (^-^) Agree? How sinfully yummy it would be to “kiap” with a thick slice of Maling luncheon meat! Kekekeke …

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Back to the recipe, I largely followed it, with only minute changes in the process. Have also changed the measurements to metric for easier reference.


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240ml pineapple juice (I used the juice in the pineapple cubes can. I did not discard the pineapple cubes. They were used in my next bake. See next post.)
120ml fresh milk
84g unsalted butter, melted
113g honey
704g unbleached plain flour
1 tablespoon instant yeast
2 1/2 tsp salt
1 large egg
2 tsp white vinegar
2 tsp vanilla
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  1. Add the juice, milk, butter, and honey to a large measuring cup and microwave until the mixture reaches about 43 deg C. I do not have microwave at home, so I just heat up the mixture in a pan to around 43 deg C.
  2. Add the flour, yeast, and salt to the bowl of a stand mixer and whisk. Add the liquid mixture and stir with a dough whisk or large spoon until all of the dry ingredients are wet. Add the egg, vinegar, and vanilla, and mix with the dough hook on low for about 2 minutes.
  3. Mix the dough on medium for about 7 minutes, until the dough is smooth and comes together. It should be tacky but not sticky.
  4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let rise until doubled, 60 to 90 minutes.
  5. Deflate the dough and divide it into 18 equal pieces. Form each piece into a roll by stretching the dough on top over the ball and pinching it together on the bottom, kind of like shaping a mini boule. Cup the ball under your hand, and roll it over the counter to bring it together.
  6. Place the dough balls into a buttered 9 inch by 13 inch baking pan. Cover with oiled plastic wrap. (I did not oil the plastic wrap.) Let rise for 60 to 90 minutes, until puffy.
  7. Preheat the oven to 190 deg C.
  8. Bake the rolls for about 20 to 25 minutes, until golden brown.
  9. Let the rolls cool in the pan for 10 minutes on a wire rack or the stove top.
  10. Remove the rolls from the pan and let cool for 20 minutes on the wire rack.

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Per Karen, these rolls are the best served fresh and warm, but they can be reheated, wrapped in foil, for 20 minutes in a 175 deg C oven.
Do try out these bread rolls. Spread some butter and they are GOOD to go!  Don’t judge! Be convinced! (^-^)
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