Hawaiian Sweet Rolls 



  • 1/3 cup milk (cold is fine, warm would help it rise faster)
  • 1 scant tablespoon instant dry yeast
  • 1/2 cup brown sugar
  • 1/4 cup olive oil
  • 1/4  cup (1/2 stick) butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)
  • 4 cups bread flour (all-purpose would also work)
  • 1 teaspoon salt

For the tops:

  • 1 egg
  • 1/4 cup water
  • A few tablespoons melted butter


  1. Mix together the milk and yeast. Let it sit for about 5 minutes. Add the oil, butter, sugar, eggs, and pineapple and mix to combine. Add the flour about 1/2 cup at a time, mixing well after each addition. Add a little more if you need to. It should be sticky, but not gooey. Add the salt.
  2. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes). Punch the dough down and divide into twelve equal balls.
  3. Place in a well buttered 9×13 inch pan and let rise again until doubled (again, 45-60 minutes).
  4. Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned.
  5. Brush the top with some melted butter and serve warm.

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