These soft, pillowy Hawaiian Rolls pull apart like clouds, with a golden-brown top that glistens with butter and a subtle sweetness from pineapple juice. I first made these for Thanksgiving three years ago when I wanted something special alongside the turkey, and they disappeared before the main course even hit the table. They’re surprisingly simple to make at home, and the smell while they bake is pure comfort.
If you love homemade bread, you’ll also want to try this Easy Cinnamon Swirl Bread Recipe or this Delicious Sweet Potato Bread Recipe or Delicious Jamaican Spice Bun Recipe for your next weekend baking project.
Why You’ll Love These Homemade Hawaiian Rolls
These Hawaiian Rolls are soft, sweet, and ridiculously easy to make. The pineapple juice gives them that signature tropical hint without being overpowering. They’re perfect for holidays, weeknight dinners, or making slider sandwiches. Plus, they stay fresh on your counter for days, so you can enjoy them all week long.
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Ingredients For Hawaiian Rolls
Here’s everything you need to make these fluffy Hawaiian Rolls at home.
See Recipe Card Below This Post For Ingredient Quantities
Rolls
Pineapple juice: Adds subtle sweetness and helps activate the yeast. Warm it to about 105-110°F for the best rise.
Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough.
Brown sugar: Brings deeper flavor and moisture to the rolls.
Active yeast: Makes the dough rise and creates that airy, soft texture. Make sure it’s fresh for the best results.
Eggs: Bind the dough together and add richness.
Vanilla extract: Gives a warm, sweet aroma that makes these rolls special.
Salted butter (melted): Creates tenderness and adds buttery flavor throughout. Let it cool slightly before mixing in.
All-purpose flour: Forms the base structure of the rolls.
Bread flour: Adds extra protein for a slightly chewier, sturdier texture that holds up well.
Egg Wash
Egg: Brushed on top before baking to create that beautiful golden shine.
Water: Thins the egg wash so it spreads easily.
Butter (melted): Brushed on after baking for extra richness and shine.
How To Make Hawaiian Rolls
Making these soft dinner rolls takes a little patience, but the process is straightforward and so worth it.
Activate the yeast: Heat your pineapple juice to 105-110°F and pour it into a small bowl. Stir in both sugars until dissolved, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it gets bubbly and cloudy, like a mini foam party in your bowl.
Prepare wet ingredients: While the yeast is blooming, melt your butter and let it cool to below 110°F so it doesn’t kill the yeast. Once cooled, whisk in the eggs and vanilla, then pour this mixture into your yeast bowl and stir gently.
Start the dough: Add 3 cups of all-purpose flour to your stand mixer bowl. Pour in the wet ingredients and mix on low speed until everything comes together into a shaggy dough.
Add bread flour and knead: Add the bread flour and keep mixing on low until the dough pulls away from the sides of the bowl, usually about 5 minutes. If it’s still sticky, add flour one tablespoon at a time until it feels firm and just slightly tacky.
Knead by hand: Dust your counter with a bit of bread flour, turn out the dough, and knead it for about 3 minutes until it’s smooth and elastic. Shape it into a ball.
First rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 1-2 hours. It should double in size and feel puffy when you poke it.
Shape the rolls: Turn the risen dough onto a lightly floured counter. Fold it lengthwise a couple of times to create a long rectangle, then cut it into 15 equal pieces. Flatten each piece slightly, tuck the edges underneath, and roll into a tight ball between your palms.
Second rise: Grease a 9×13 inch baking dish with butter and arrange the rolls inside, leaving a little space between them. Cover with plastic wrap and let them rise for another hour until they’ve doubled and are touching each other.
Brush and bake: Preheat your oven to 375°F. Whisk together the egg and water, then brush this egg wash gently over the tops of the rolls. Bake for 20-25 minutes, rotating the pan halfway through, until the tops are deep golden brown and the internal temperature reaches 190°F.
Finish and cool: Remove the pan from the oven and immediately brush the hot rolls with melted butter. Let them rest in the pan for 10 minutes before pulling them apart and serving warm.
Substitutions and Variations
Dairy-free: Use plant-based butter and your favorite non-dairy milk instead of butter and egg wash.
Whole wheat: Replace up to half the all-purpose flour with whole wheat flour for a nuttier flavor, though the texture will be slightly denser.
Honey sweetened: Swap the granulated sugar for honey if you prefer a more natural sweetener.
Orange juice: Try orange juice instead of pineapple for a citrusy twist.
No stand mixer: You can mix and knead this dough by hand. It’ll take a bit more arm strength, but it works beautifully.
Equipment For Hawaiian Rolls
Stand mixer with dough hook: Makes kneading easy and consistent, though hand-kneading works too.
Small bowl: For blooming the yeast.
9×13 inch baking dish: The perfect size for arranging all 15 rolls.
Kitchen thermometer: Helps you nail the right temperature for the pineapple juice and finished rolls.
Pastry brush: For applying the egg wash and melted butter.
Plastic wrap: Keeps the dough from drying out during rising.
Storage and Reheating
Store: Keep your cooled Hawaiian Rolls in an airtight container on the counter for up to 4 days. There’s no need to refrigerate them, which can actually dry them out.
Reheat: Warm them in a 350°F oven for 5-7 minutes, or pop them in the microwave for 10-15 seconds until soft and warm again.
Freeze: These freeze beautifully for up to 3 months. Just seal them in a freezer bag or airtight container, then thaw overnight in the fridge and reheat when you’re ready to enjoy them.
Serving Suggestions
These pineapple bread rolls are incredibly versatile. Here are some cozy ways to enjoy them:
Slider sandwiches: Split them in half and fill with ham, turkey, or roast beef for the ultimate party sliders.
Butter and jam: Serve them warm with softened butter and your favorite jam for a simple, comforting snack.
Thanksgiving table: These rolls are a sweet addition to any holiday spread and pair beautifully with turkey and gravy.
Breakfast treat: Toast them lightly and spread with cream cheese or peanut butter for a sweet morning bite.
Expert Tips
Check your yeast: If your yeast doesn’t foam up after 10 minutes, it might be expired. Start over with fresh yeast to avoid a flat dough.
Warm rising spot: Place your covered bowl near a warm oven or in a slightly warmed (then turned off) oven to speed up rising time.
Don’t overbake: These rolls can go from perfectly golden to overdone quickly. Start checking at 20 minutes and look for that internal temperature of 190°F.
Flour gradually: Add flour slowly if your dough feels too sticky. The dough should be tacky but not sticking to your hands.
Room temperature butter: Make sure your melted butter has cooled before adding it to the yeast mixture, or you’ll kill the yeast and end up with dense rolls.
What Makes Hawaiian Rolls So Special?
Hawaiian Rolls stand out because they’re sweeter and softer than regular dinner rolls, thanks to pineapple juice and a touch of vanilla. The dough rises beautifully and bakes up fluffy, with a tender crumb that stays fresh for days. They’re perfect for sliders, holiday dinners, or just eating warm with butter.
FAQ
What makes Hawaiian rolls different?
Hawaiian Rolls are sweeter and softer than regular dinner rolls because they contain pineapple juice, sugar, and sometimes a touch of vanilla. This gives them that signature tropical sweetness and incredibly tender crumb that stays fresh longer.
Is there a healthier version of Hawaiian rolls?
You can make a slightly healthier version by using whole wheat flour for half the all-purpose flour and reducing the sugar by a tablespoon or two. They’ll be a bit denser but still delicious. You can also use honey instead of refined sugar.
Which Hawaiian rolls are the best?
Homemade Hawaiian Rolls like this Recipe are the best because they’re fresh, warm, and made with real ingredients. If you’re buying store-bought, King’s Hawaiian is the gold standard for flavor and texture, though homemade always wins.
Is Hawaiian bread better for you than white bread?
Not significantly. Hawaiian bread contains similar amounts of flour and sugar as white bread, though it does have a bit more sugar. It’s a treat bread rather than an everyday health food, but the homemade version lets you control the ingredients and skip preservatives.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Hawaiian Rolls
Hawaiian Rolls
Soft, fluffy, and buttery, these Hawaiian Rolls have a golden color with a hint of pineapple sweetness, perfect for any occasion.
Ingredients
Method
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Heat the pineapple juice in a small bowl to 105-110°F. Stir in granulated sugar and brown sugar until dissolved. Sprinkle yeast over the mixture and let sit for 5-10 minutes until it becomes bubbly and cloudy.
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While the yeast blooms, melt the butter and let it cool to below 110°F. Add the eggs and melted butter to the yeast mixture and stir to combine.
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In the bowl of a stand mixer, add 3 cups of all-purpose flour. Pour in the wet ingredients and mix on low speed until a dough forms.
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Once the dough starts to come together, add ½ cup of bread flour. Continue mixing until the dough pulls away from the sides of the bowl, about 5 minutes. The dough should be firm and slightly tacky. If it’s too sticky, add more bread flour, 1 tablespoon at a time.
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Lightly flour your counter and knead the dough by hand for about 3 minutes. Shape it into a round ball.
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Place the dough in a greased bowl and cover it with plastic wrap or a clean cloth. Allow it to rise in a warm, draft-free spot until doubled in size, about 1-2 hours.
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Once the dough has risen, turn it out onto a lightly floured surface. Gently fold it in half lengthwise several times to form a long, skinny rectangle. Use a bench scraper or sharp knife to cut the dough into 15 equal pieces.
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Shape each piece of dough into a round ball by flattening it slightly, folding in the corners, and rolling it tightly using circular motions.
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Grease a 9×13-inch baking dish with butter. Arrange the shaped rolls in the dish, leaving space between each. Cover with plastic wrap or a clean cloth and let them rise until doubled in size, about 1 hour.
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Preheat the oven to 375°F. For the egg wash, whisk together the egg and water. Using a pastry brush, apply the egg wash to the tops of the rolls.
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Bake the rolls for 20-25 minutes or until they are golden brown and have reached an internal temperature of about 190°F. Rotate the pan halfway through baking for even coloring.
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Once baked, remove the rolls from the oven and brush the tops with melted butter. Allow the rolls to cool for about 10 minutes before serving.
Nutrition
Notes
These rolls are a delightful addition to any meal! They stay soft and delicious for days. Perfect for sandwiches or as a side dish to complement your main course.
