Make your own copycat version of Hawaiian Rolls at home with this easy, made-from-scratch recipe that makes soft and fluffy Hawaiian sweet rolls!
Hawaiian rolls are quite possibly the most delicious rolls ever. They are soft and buttery and sweet.
They can be made into smaller dinner rolls or buns for slider, or they can be made into larger, bun-sized rolls. They pair well with everything from burgers to ham, which makes them perfect for baked ham and Swiss poppy seed sandwiches.
Why you’ll love these rolls
- They’re soft! The rolls are soft and fluffy.
- They’re tasty! The rolls are sweet and buttery with a bit of sweet pineapple flavor thrown in.
- They’re easy to make! The rolls are simple and don’t require much hands-on time.
How to make homemade Hawaiian rolls
Step 1: Grease 2 9×13-inch pans. Set aside.
Step 2: In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
Step 3: In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Step 4: Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
Step 5: Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Step 6: Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Step 7: Continue adding flour ½ cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 ½ cups of flour for my rolls.
Step 8: Once the dough comes together and clears the sides, continue to knead for about 1 minute.
Step 9: Cover bowl with plastic wrap or a clean towel, and let it rise until dough has doubled in size, about 1 ½ hours.
Step 10: Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size. Place half of the rolls in each pan.
Step 11: Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 ½ hours.
Toward the end of the second rise, preheat oven to 350 F.
Step 12: Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown. Immediately brush rolls with butter.
Serve warm or at room temperature.
- Pineapple Juice: I use the mini cans of pineapple juice that come in a 6 pack. However, any 100% pineapple juice should work.
- Yeast: An equal amount of instant yeast will also work. Just skip proofing the yeast and continue with the recipe as written.
- Flour: I’ve also made these rolls with all-purpose flour when I didn’t have any bread flour. I had to add about 1/2-1 cup additional flour for a total of 6-6 1/2 cups of flour.
- Gluten Free: While I haven’t tried it, I have heard from people who have successfully used measure-for-measure gluten free flour in this recipe.
The rolls should be stored in an airtight container at room temperature. They’ll keep for up to 3 days when properly stored.
More delicious roll recipes!
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- 1 ½ cups pineapple juice
- 4 ½ teaspoons active dry yeast
- 2/3 cup granulated sugar divided
- 1/2 cup butter at room temperature, plus extra for brushing rolls
- 1 teaspoon vanilla extract
- 2 large eggs
- 5-6 cups bread flour
- 1 teaspoon salt
- Grease 2 9×13-inch pans. Set aside.
- In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
- Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
- Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
- Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
- Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
- Once the dough comes together and clears the sides, continue to knead for about 1 minute.
- Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 ½ hours.
- Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
- Place half of the rolls in each pan.
- Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 ½ hours.
- Toward the end of the second rise, preheat oven to 350 F.
- Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
- Immediately brush rolls with butter.
- Serve warm or at room temperature.
- Flour: I’ve also made these rolls with all-purpose flour when I didn’t have any bread flour. I had to add about 1/2-1 cup additional flour for a total of 6-6 1/2 cups flour.
- Nutrition facts are estimates.
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Originally published April 8, 2013. Updated with new pictures on March 15, 2017. Updated again on 3/15/22 with additional photos and information.
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Comments & Reviews
Delicious 😋.My grandkids love it.
Angela Fletcher says
Love these rolls! I’ve shared this recipe many times.
I’d like to make the dough a day early. Can I store the dough in the refrigerator overnight?
Thank you so much! I haven’t tried letting the dough rise in the fridge overnight. If you give it a try, I’d love to hear how it turns out!
Mandy Ynajasa says
Hi. I used to do Amish bread with my mom and we weren’t able to use metal… I noticed in your video that you used a glass bowl for your mixer… is it a problem if you use metal?
Hi! No, I’ve used a metal mixing bowl with this recipe, and it has worked well. The glass bowl is just easier to see into for the video. =)
I made sure that everything was room temperature before including them in the mixes, but my dough still hasn’t risen much. Are there any specific reasons or fixes going forward? Thanks for the recipe. Hoping for future success.
Hi! Was your pineapple juice at room temperature? If so, that would cause the dough to rise slower than if it was at 105F. Also, if your kitchen is cool, that can cause the dough to rise slower.
We tore it up! They are delicious, soft and fluffy. Better than the store bought ones. Thank you so much for sharing your recipe.
Thank you! I’m glad you liked them!
Can you substitute a different juice or does it have to be pineapple juice?
I haven’t tried using any other types of juice in this recipe.
These were so so so good! I made them for a Hawaiian Christmas party and everyone loved them. Definitely making them again!
Thank you! I’m glad that they were a hit!
Would these be cooked the same if I use the recipe to make mini bread loaves? ie: tops golden brown.
Hi! I haven’t tried to make this recipe in loaves to say for certain.
Well I’m about to try! I’ll let you know! 😊
I can’t wait to make these for Thanksgiving this year! Any tips on making them a day or two ahead but still keeping them as fresh-tasting as possible on Thanksgiving Day?
The best way to keep rolls fresh for a day or two is to wrap them tightly and try to get as much air out of the wrapping as possible. Hope you like them as much as we do, and happy Thanksgiving!
Can you use instant/rapid rise yeast?
Yes, you can! Just use an equal amount of instant yeast, and there should be no need to proof the yeast.
Thank you, I really enjoyed this recipe. I found Langers frozen 100% pineapple juice concentrate in a screw top container. I used 3 oz concentrate and 9 oz water to make the 12 oz of pineapple juice needed. I stored the rest in the freezer until next time. The price was great too. I did not have a mixer with paddle so I mixed and kneaded the additional minute by hand. Otherwise, I followed the recipe as given. I made 12 large bun size buns for pulled pork sandwiches. The buns were not quite as sweet as the brand name but they were perfect for me. I plan to freeze the extras for another time.
Mixing in the softened butter by hand was a challenge. Maybe I should have creamed it with the sugar first? Anyway, it didn’t seem to matter after I began adding the flour.
I do not know how to access the video(s). What is included on this page does not look like a link. I looked on your YouTube channel but did not find this recipe there. I went to a recipe that I did find on the channel but on the website for the Cinnamon Roll Poke Cake but the part where it says video still did nothing for me.
Thank you for sharing your notes and for letting me know that the video wasn’t showing up. I’ve fixed the video so that it should show now.
Can this recipe be frozen and bake later?
Hi – I haven’t frozen the unbaked rolls to say for certain.