Originally published April 8, 2013. Updated with new pictures on March 15, 2017.
Make your own copycat version of Hawaiian Rolls at home with this easy, made-from-scratch recipe that’s sure to please!
This recipe is such a favorite in our family that I wanted to re-share it with those of you who missed it the first time when I shared this recipe almost four years ago.
Hawaiian rolls are quite possibly the most delicious rolls ever. They are soft and buttery and sweet.
They pair beautifully with ham dinners. There’s something about the sweet fluffy rolls and the salty ham that just works so well.
So, these rolls make fantastic buns for baked ham and Swiss poppy seed sandwiches. They are also really easy to make!
These Hawaiian rolls are my family’s favorite rolls. We have them at Easter and at Christmas every year.
Any time that I ask my son what he’d like me to make, he always says Hawaiian rolls. I hope they become a favorite for your family, too!
Tips for making Hawaiian Rolls
- 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.
- While I haven’t tried it, I have heard from people who have successfully used measure-for-measure gluten free flour in this recipe.
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Make your own copycat version of Hawaiian Rolls at home with this easy, made-from-scratch recipe!
- 1 1/2 cups pineapple juice
- 4 1/2 teaspoons active dry yeast
- 2/3 cup granulated sugar
- 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
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 1/2 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.
Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 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.
*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.