There’s something special about bread that’s made by hand—kneaded with care, left to rise slowly, and baked until golden and fragrant. These Warm & Buttery Golden Pineapple Rolls are the kind of recipe you tuck into your family cookbook and pass down. Lightly sweet from a splash of pineapple juice and brushed with melted butter while still hot from the oven, they’re soft, tender, and perfect for soaking up Sunday roast drippings or spreading with jam in the morning.
Whether you’re making them for a holiday table or just to make an ordinary weeknight feel a little cozier, these rolls bring warmth, comfort, and just the right touch of homemade magic.
Ingredients for Golden Pineapple Rolls
- ½ cup canned pineapple juice, (120 grams) brought to room temp
(Stick with canned—fresh juice can be fussy with the yeast.) - ½ cup whole milk, (120 grams) gently warmed to about 100–110°F
(Think warm bath—not too hot, not too cold.) - 5 tablespoons unsalted butter, (70 grams) melted and cooled just slightly
(Still warm, but not hot—like sunshine on your hands.) - 6 tablespoons white granulated sugar (75 grams)
(For that soft sweetness we all love.) - 2 tablespoons light brown sugar (25 grams)
(Adds a hint of cozy depth.) - 2 large farm-fresh eggs, at room temperature (100 grams)
(Let them sit out while you prep the rest.) - 1 teaspoon pure vanilla extract (5 grams)
(Use the good kind—it’s worth it.) - 2¼ teaspoons (1 packet) instant yeast (7 grams)
(No need to proof, just stir it in.) - 4 to 4¼ cups bread flour, depending on your kitchen’s climate (480-510 grams)
(Start with 4 cups and add more if your dough feels too sticky.) - ¼ cup all-purpose flour (30 grams)
(Just enough to balance the texture.) - 1½ teaspoons fine salt (9 grams)
(To round out all that sweetness.)
For the Egg Wash & Finishing Touch
- 1 large egg, lightly beaten
(For brushing the tops, to give that beautiful golden shine.) - 2 tablespoons water
(Mixed with the egg to make it easy to brush.) - 1 tablespoon salted butter, melted
(Brushed on hot rolls right out of the oven for a soft, buttery finish.)
How to Make Them
- Start the dough:
In the bowl of a stand mixer, stir together the pineapple juice, warm milk, melted butter, both sugars, eggs, vanilla, and yeast. Add the all-purpose flour and 2 cups of the bread flour. Use a wooden spoon and give it a rustic stir until you’ve got a rough, sticky dough. Add the salt. - Knead it good:
Pop on the dough hook and mix on medium-low, slowly adding more bread flour until the dough starts to come together into a soft, slightly tacky ball. Knead for 4–5 minutes, until it’s smooth and bouncy. - Let it rise:
Grease a medium bowl (or just rub a little oil on your hands and the dough). Place the dough in, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until it’s puffed up and doubled—about 1½ hours. - Shape the rolls:
Gently punch down the dough and divide it into 15 pieces. Roll each into a soft little ball and nestle them into a buttered 9×13-inch pan. - Second rise:
Whisk the egg with water and brush it over the tops of the rolls. Cover and let rise again for about 1 hour, or until they’re nice and puffy. - Bake and finish:
Bake in a preheated 375°F oven for 20 minutes, or until golden brown on top. As soon as they come out, brush with melted butter—this is what gives them that irresistible shine and softness.
Notes from the Kitchen
- If you’re using active dry yeast, dissolve it in the warm milk first and let it sit 5 minutes before mixing everything else in.
- Dough too sticky? Add a little more flour, a tablespoon at a time, especially if it’s humid out.
- These rolls keep well for a few days in an airtight container—if they last that long.
Storing & Serving Tips
- To store:
Let the rolls cool completely, then tuck them into an airtight container or zip-top bag. Keep at room temperature for up to 3 days. To keep them extra soft, you can wrap them in a clean kitchen towel before placing them in the container. - To reheat:
Warm rolls taste like they just came out of the oven. To refresh them, pop one or two in the microwave for 10–15 seconds, or warm a whole pan (covered with foil) in a 300°F oven for 8–10 minutes. - To freeze:
These rolls freeze beautifully. Once completely cooled, wrap them individually in plastic wrap and store in a freezer bag. Freeze for up to 2 months. To serve, thaw at room temperature and reheat gently. - Make-ahead tip:
After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. The next day, let them come to room temperature and rise until puffy before baking as usual.
Estimated Nutrition per Roll (1 of 15 rolls)
Calories: ~200
Total Fat: 6g
- Saturated Fat: 3.5g
- Trans Fat: 0g
Cholesterol: 40mg
Sodium: 200mg
Total Carbohydrates: 32g - Dietary Fiber: 1g
- Sugars: 6g
Protein: 4g
Bake these with love and don’t forget to share your batch! Tag @cookwith.wein or use #cookwithwein so we can admire your golden beauties.
Lorena's Kitchen 
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