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This Hawaiian Rolls recipe makes soft, fluffy rolls that taste just like the store-bought version – maybe even better. Pineapple juice, brown sugar, and vanilla help to create that sweet and tropical flavor. Enjoy as a dinner roll or turn them into sliders!
I’ve bought so many packs of Hawaiian rolls at the store for sliders (especially my popular buffalo chicken sliders!) that I finally decided it was time to make them at home. It turns out, they’re quite easy to make from scratch and taste even better!
These do take a bit more time than my 30 minute dinner rolls, but the buttery-sweet flavor is so worth it. Allowing the dough to rise twice is the secret to light, fluffy rolls, and that’s the goal with these. They do freeze well, so feel free to make a double batch when you have time to keep them on hand for those busy weeknights.
Why I Love This Hawaiian Rolls Recipe
- Sweet & flavorful. One of the things I love about Hawaiian rolls is their unique flavor. It’s a little sweet, a little savory, and a little buttery. Pineapple juice is added to these rolls to enhance that flavor even more.
- Easy to make. This is a great first recipe for those who feel intimidated by working with yeast and baking bread. It’s simple and straightforward and, if you follow the tips I include below, very hard to mess up. Just allow plenty of time for the dough to rise.
- Versatile. These rolls make a great side to dinner, just like any dinner rolls, and are so yummy with just a bit of butter (or, honestly, none at all). But they’re also a great base for sliders and sandwiches and even French toast!
Recipe Ingredients
These rolls are made with pineapple juice, bread flour, and some pantry staples. Scroll down to the recipe card below for the exact measurements.
- Pineapple juice – Use canned pineapple juice, not fresh, as fresh juice contains enzymes that can prevent the dough from rising properly.
- Whole milk – It should be warm, approximately 100-110F, not hot or cold.
- Sugar – Both granulated sugar and light brown sugar sweeten this bread.
- Eggs – Bring them to room temperature first.
- Vanilla – Helps recreate the classic sweet flavor for the rolls.
- Instant yeast – This does expire, so be sure to check the date on the packet. If it’s expired, the rolls may not rise.
- Flour – A combination of all-purpose flour and bread flour is key to achieving the light, tender texture in these rolls. Be sure to measure accurately by using the spoon and level technique, not scooping the measuring cup into the flour.
- Fine sea salt – Helps enhance the overall flavor.
- Egg wash – Brushed on top of the rolls before baking to ensure the tops turn a beautiful golden color.
How To Make Hawaiian Rolls
These rolls are perfect for first-time breadmakers because they’re so easy to make. The printable instructions can be found in the recipe card below.
- Combine the ingredients. Add the pineapple juice, milk, butter, sugars, eggs, vanilla, and yeast to a large bowl. Stir until combined.
- Add the flour. Add the all-purpose flour and 3 cups of the bread flour. Mix into a rough dough, then add the salt and mix again. Gradually add the rest of the bread flour until the dough is sticky but manageable. (You may not need it all.)
- Knead the dough. Continue kneading the dough until smooth and elastic. This usually takes 4-5 minutes with a dough hook or 8-10 minutes by hand.
- Let rise. Place the dough in a greased bowl. Cover with a warm towel and let rise in a warm place for 90 minutes or until it has doubled in size.
- Shape the dough. Punch down the dough. Divide into 15 pieces and shape each one into a smooth ball, pinching at the bottom to create tension on top.
- Let rise again. Place the dough balls in a greased baking pan with a little space between them. Brush with egg wash. Cover and let rise again for another hour, until puffy and touching.
- Bake. Bake at 375F for 18-20 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.
- Enjoy! Let them cool enough to touch then serve and enjoy!
Tips for the Perfect Rolls
Here are a few things to keep in mind as you make this homemade Hawaiian rolls recipe, to ensure they proof and bake beautifully.
- Active yeast works too. If you don’t have instant yeast, use active dry yeast. Proof it in the warm milk for 5 minutes before adding it to the wet ingredients.
- Use only the flour needed. Start with the lower amount of bread flour and add more as needed. The dough should be slightly sticky but not overly wet. In humid climates, you may need slightly more flour. In dry climates, use less flour to avoid a dense dough.
- Proof somewhere warm. In most cases, the kitchen itself is warm enough for the rolls to proof and rise. But if your kitchen is cold, either due to winter or the AC running, you can preheat the oven to the lowest temperature, open the door, and place the bowl in there (with the oven off and door partially open). It will take longer for the dough to double in size in a cool environment. A warm towel on top of the bowl also helps.
- Bake in the right pan. Use a light-colored metal pan for even baking. If using glass or ceramic, you may need to extend the baking time by a few minutes.
Ways To Use Them
There are so many things to do with Hawaiian rolls!
They made a great side dish for dinner, whether that’s a fancy holiday dinner with Christmas ham, or a casual Sunday dinner of crockpot chicken and gravy.
My favorite way to use Hawaiian rolls, though, is to make sliders. Some of our favorites are pizza sliders, ham and cheese sliders, meatball sliders and French dip sliders.
Proper Storage
- Room temperature: Store Hawaiian rolls in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as it can dry them out.
- Freezer: Once cooled, freeze rolls in an airtight container for up to 3 months. Thaw at room temperature before serving.
Hawaiian Rolls
This Hawaiian Rolls recipe makes soft, fluffy rolls that taste just like the store-bought version – maybe even better. Pineapple juice, brown sugar, and vanilla help to create that sweet and tropical flavor. Enjoy as a dinner roll or turn them into sliders!
Servings: 15 rolls
Ingredients
- ½ cup pineapple juice canned, room temperature
- ½ cup whole milk warmed to 100-110°f
- 5 Tablespoons unsalted butter melted
- 6 Tablespoons granulated sugar
- 2 Tablespoons light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons instant yeast
- ¼ cup all-purpose flour
- 3 ¾ – 4 cups bread flour
- 1 ½ teaspoons fine sea salt
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the pineapple juice, warm milk, melted butter, granulated sugar, brown sugar, eggs, vanilla, and yeast. Stir until well combined.
- Add the all-purpose flour and 3 cups of the bread flour. Mix until a rough dough forms. Add the salt and mix again. Gradually add the remaining bread flour, a little at a time, until the dough is slightly sticky but manageable.
- Knead the dough for 4-5 minutes using a stand mixer with a dough hook or 8-10 minutes by hand on a lightly floured surface until smooth and elastic.
- Lightly grease a large bowl and place the dough inside. Cover with plastic wrap or a clean towel and let it rise in a warm spot for about 1 ½ hours, or until doubled in size.
- Punch down the dough and divide it into 15 equal pieces. Shape each piece into a smooth ball by pinching the dough at the bottom to create tension on the surface.
- Arrange the dough balls in a greased 9×13-inch baking pan, leaving a little space between each roll. Brush the tops of the rolls with the eggwash. Cover with plastic wrap or a towel and let them rise again for about 1 hour, or until puffy and touching each other.
- Preheat the oven to 375°F (190°C). Bake for 18-20 minutes, or until the tops are golden brown.
- Remove the rolls from the oven and immediately brush with melted butter. Let them cool slightly before serving. Enjoy!
Last Step:
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Notes
Store Hawaiian rolls in an airtight container for up to 3 days.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 256mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.4mg
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