Who could resist buttery, golden, sweet Hawaiian rolls with a hint of pineapple flavor? These yeast rolls are a soft and fluffy addition for everything from backyard barbecues to holiday dinners.
Why You’ll Love This Hawaiian Rolls Recipe
Soft and buttery with just the right amount of sweetness, these Hawaiian sweet rolls are simply irresistible!
- Flavor: Hawaiian Rolls are special as they are made with pineapple juice instead of water. The pineapple juice plus a little bit of sugar gives these yeast rolls their distinctive taste!
- So Soft: These sweet yeast rolls are oh so soft and tender. Served warm out of the oven they will practically melt in your mouth.
- Crowd Favorite: Everyone loves these famous Hawaiian dinner rolls, but just wait until your guests try your homemade version. They are so good, you won’t have leftovers!
If you love homemade rolls, try my Texas Roadhouse rolls or my soft dinner rolls recipe. No time for rising? Try a batch of buttery beer bread instead!
The Ingredients You’ll Need
So just what is in a soft and fluffy Hawaiian roll? Basic baking ingredients, plus plenty of sweet pineapple juice. Scroll down to the recipe card for exact amounts.
- Flour: You will need a combination of all-purpose flour and bread flour to achieve the perfect soft and tender texture.
- Sugar: You can use just one type of sugar, but using both granulated and brown sugar is best.
- Yeast: You’ll use active yeast. (Check tips section below for instant yeast.)
- Salt
- Pineapple Juice: Either canned or fresh pineapple juice will work.
- Eggs: A couple of large, whole eggs enrich the dough and add structure.
- Vanilla: Vanilla extract adds a magical depth and complexity.
- Butter: I prefer salted butter, at room temperature. If using unsalted butter, add an additional 1/8 teaspoon salt.
How to Make Hawaiian Sweet Rolls
This recipe for Hawaiian rolls looks a little different than the usual yeast bread recipe. Below you will find a quick overview. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Yeast: Combine warm pineapple juice, brown sugar and granulated sugar in a bowl. Sprinkle yeast on top and let rest for about 5 minutes. Add melted butter and eggs and stir to combine.
- Dough: Place all-purpose flour into the bowl of a stand mixer with dough hook attached. Add the wet ingredients and mix until dough comes together. Add 1/2 cup of bread flour, mixing until the dough pulls away from the sides. Knead on low for 5 minutes.
- Rise: Add dough to a greased bowl and cover with plastic wrap or a clean cloth. Place in a warm, draft-free spot. Let the dough rise until it has doubled in size.
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- Form: Place dough on a lightly floured counter. Cut into 15 equal-sized pieces and then tuck the corners forming a rough ball. Gently place your hand over the dough and using a circular motion, roll until you have a tight round ball.
- Rise: Grease a baking dish with butter. Add rolls and cover with plastic wrap or a clean cloth. Let rise until rolls have doubled in size.
- Egg Wash: Preheat oven to 375°F. Whisk to combine egg and water, then brush the tops of the rolls.
- Bake: Bake for 20 minutes, rotating the pan once halfway through, until golden brown. Remove from oven and brush with melted butter. Let rest for 10 minutes and serve!
Chef's Tips and Tricks
Every yeast recipe has its quirks, and these little Hawaiian sweet breads are no exception. Here are a few things to keep in mind:
- Active vs Instant Yeast: Instant yeast does not need to be bloomed. Active yeast needs to be “activated” by blooming it (adding it to a warm liquid). It will bubble and grow in the warm liquid making it cloudy. If nothing happens after 10 minutes, the yeast is old and will not work.
- Add Flour: Depending on the moisture in the air, you may need to add a little more flour to the dough. Add additional flour one tablespoon at a time, until the dough is no longer sticky, but still a little tacky to the touch.
- Rising Time: The rising times for the dough can vary. Warmer areas will rise the bread faster than cooler areas. You do not want the temperature to be too warm, as this will cause a quick rise and the dough can collapse. I use the microwave or the oven with the light on.
What to Serve with Hawaiian Rolls?
These slightly sweet, soft dinner rolls are great with almost any meal. Here are a few of our favorites:
- Ham: If you’re making ham (like this juicy Crockpot Ham, perhaps?) for a holiday meal, try serving these soft rolls alongside it. Plus, you can use both the ham and the rolls to make ham sliders.
- Chicken: Hawaiian rolls are the perfect side for dipping into the sweet-and-tangy sauce with baked honey mustard chicken.
- Turkey: Serve these rolls alongside your perfect Thanksgiving turkey for an epic holiday meal! Turkey sliders with these sweet rolls are also a great idea.
How To Store Hawaiian Dinner Rolls
These Hawaiian bread rolls taste best when eaten fresh and warm. However you can save and enjoy them within a couple of days. Here’s your options:
- Store: Place cooled rolls in an airtight container and store on the counter for up to 4 days. No need to refrigerate.
- Reheat: For that fresh baked taste/feel, reheat in a 350°F oven until warmed through. Or, microwave for a few seconds at a time until warm.
- Freeze: Place the cooled rolls in a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge, them warm as desired.
More Yeast Roll Recipes
Yield: 15 Rolls
Hawaiian Rolls
Soft, fluffy, buttery, Hawaiian Rolls with a pretty golden color and hint of pineapple flavor. These rolls are a sweet, festive addition to any meal.
Ingredients
Rolls
- ¾ cup pineapple juice
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon active yeast
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup salted butter, melted
- 3 cups all-purpose flour, plus more for dusting
- ½ cup bread flour
Egg Wash:
- 1 large egg
- 1 tablespoon water
- 1 tablespoon butter, melted for brushing
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Instructions
Dough
- Heat pineapple juice to 105-110°F and add to a small bowl. Add granulated and brown sugar and stir. Sprinkle yeast on top and let sit for 5 to 10 minutes, until the yeast blooms (it will be bubbly and cloudy). If there is no activity, your yeast is most likely old and will not work.
- While yeast is blooming, melt the butter and let it cool to below 110°F (you can speed the cooling along by stirring the butter). Add eggs and melted butter to the yeast mixture and stir to combine.
- Add 3 cups all-purpose flour to the bowl of your stand mixer fitted with a dough hook. Add in your wet ingredients and mix on low till dough comes together.
- Once all the flour is incorporated, add 1/2 cup of bread flour and continue mixing till the dough pulls away from the sides. Mix for another 5 minutes at low speed. The dough will be firm and tacky. If sticky, add in more bread flour 1 tablespoon at a time.
- Dust the counter with a little bread flour. Knead the dough ball for about 3 minutes and shape it into a nice round ball.
- Add dough to a greased bowl and cover with plastic wrap or a clean cloth. Place in a warm, draft-free spot and let the dough rise until it has doubled in size. Approximately 1 to 2 hours. Rise time will vary based on how cool or warm it is.
Form Rolls
- Turn the dough out onto a very lightly floured counter. Fold dough in half lengthwise a couple of times until you form a long skinny rectangle. Using a bench scrapper or sharp knife, cut into 15 equal-sized pieces (they don’t have to be exact).
- Working with one piece at a time, flatten down and tuck corners under forming a rough ball. Gently place your hand over the roll and using a circular motion, roll till you have a tight round roll.
- Grease a 9×13 baking dish lightly with butter. Add rolls to the baking dish and cover with plastic wrap or a clean cloth. Let rise until rolls have doubled in size. This should be about an hour, depending on how warm it is.
- Preheat oven to 375°F. Prepare egg wash by whisking to combine the egg and water. Brush the tops of the rolls with the egg wash with a pastry brush.
- Bake for 20 to 25 minutes, until rolls are golden brown on top (and have reached an internal temperature of about 190°F). Rotate the pan once halfway through baking.
- Remove from oven and brush lightly with melted butter. Let rest for 10 minutes and serve warm!
Notes
Store: Place cooled rolls in an airtight container and store on the counter for up to 4 days. No need to refrigerate.
Reheat: For that fresh baked taste/feel, reheat in a 350°F oven until warmed through. Or, microwave for a few seconds at a time until warm.
Freeze: Place the cooled rolls in a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge, them warm as desired.
Active vs Instant Yeast: Instant yeast does not need to be bloomed. Active yeast needs to be “activated” by blooming it (adding it to a warm liquid). It will bubble and grow in the warm liquid making it cloudy. If nothing happens after 10 minutes, the yeast is old and will not work.
Add Flour: Depending on the moisture in the air, you may need to add a little more flour to the dough. Add additional flour one tablespoon at a time, until the dough is no longer sticky, but still a little tacky to the touch.
Rising Time: The rising times for the dough can vary. Warmer areas will rise the bread faster than cooler areas. You do not want the temperature to be too warm, as this will cause a quick rise and the dough can collapse. I use the microwave or the oven with the light on.
Nutrition
Serving: 1 roll, Calories: 175kcal, Carbohydrates: 27g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 46mg, Potassium: 67mg, Fiber: 1g, Sugar: 5g, Vitamin A: 173IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
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Do I really need bread flour to make these rolls?
Bread flour has a higher percentage of protein which helps with the texture of the rolls. You can use all purpose, but they are best when you use a mixture of both flours!