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.
Hawaiian Sweet Roll Recipe Video
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Hawaiian Rolls
Make your own copycat version of Hawaiian Rolls at home with this easy, made-from-scratch recipe!
Ingredients
- 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
Instructions
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In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
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In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
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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.
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Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
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Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
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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.
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Once the dough comes together and clears the sides, continue to knead for about 1 minute.
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Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
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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.
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Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
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Toward the end of the second rise, preheat oven to 350 F.
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Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
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Immediately brush rolls with butter.
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Serve warm or at room temperature.
Recipe Notes
*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.
deanne moffitt says
Would canned pinneapple juice work (the juice in a can of crushed?) and could you add the pineapples in the recipe (like crushed) be good? Just wondering if juice would be sweet enough?
Kate says
You can use the juice from canned pineapple (like pineapple chunks in juice). I’m not sure how adding the pineapple to the rolls would work, but it would likely mean some other changes to the recipe. Good luck! =)
Amy says
OMG!!! These are the best rolls EVER!! I made them and was only able to eat one because everyone else devoured them.
Kate says
Thank you so much! These rolls are a holiday staple at my house, and I love to hear that other people are enjoying them, too! =)
Kathie says
Do you know if I can sub gluten free measure for measure flour?
Kate says
Yes, I believe that I’ve heard from people who have successfully substituted gf measure for measure flour in this recipe.
Molly says
Can I use instant yeast instead?
Kate says
Yes, instant yeast should work just fine.
Gina G says
Hi! I’m definitely going to make these but what is bread flour? I’ve never seen it before. Thanks! ?
Kate says
Bread flour is a type of flour that has more protein than all-purpose flour. It’s used in bread, rolls, and even cookies to give a little extra chew. It’s sold right alongside all-purpose and whole wheat flour in most supermarkets.
If you can’t find it, you can use all-purpose flour in this recipe. I have found that I need to adjust the amount of ap flour, though, so you may need to do the same. Hope that helps! =)
Patty Mayo says
I used a food processor to mix everything and it still turned out great!
Kate says
I’m so glad! What a great tip! Thank you! =)
Jarrod ladd says
You should try substituting the low fat milk for coconut milk, that’s what I did and it makes the flavor more complex.
Kate says
Thanks for the idea! I had coconut bread when I visited Hawaii, and it was fantastic. I’ll have to give your suggestion a try the next time I make these rolls. =)
Linda Toste says
I did not see any kind of milk in this recipe. Am i missing something.
Linda
Kate says
No, there’s no milk in the rolls. I was guessing that he meant to sub coconut milk for part or all of the pineapple juice. =)