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.
“This is my new go-to dinner roll recipe! Very easy to make and everyone loves them. It’s also very easy to cut the recipe in half when I don’t need so many. I love this recipe!” – Julie
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.
Ingredient notes and substitutions
- 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.
- Butter: I use salted butter in this recipe.
- 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.
How to make homemade Hawaiian rolls
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
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.
Recipe Tips!
- Freezing the rolls: To freeze the baked rolls, let them cool to room temperature. Wrap the rolls tightly in plastic wrap and then place in a freezer-safe container. Freeze the baked rolls for up to 1 month.
- 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.
Storage
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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Hawaiian Rolls
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Originally published April 8, 2013.
Reader Interactions
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Comments & Reviews
Ashley says
This is literally the best and most addicting recipe in the world. I actually recommend NOT making these unless you want to gain 100lbs. I’m not kidding I have been eating them plain – they are that dang good!!!
Kate says
Thank you so much!
Bill says
This is my “goto” recipe for sweet rolls. I no longer buy the King’s Hawaiian rolls when making sliders. I have made this recipe more than I can count and everyone loves them.
Kate says
Thank you! I’m so glad that you’ve enjoyed the recipe!
Jennifer Parker says
Made these last night and they were very fluffy and tasty!
Kate says
Thank you!
mel says
quick question does the butter have to be melted or does it just go straight in soft?
Kate says
I haven’t tried creaming the butter in this recipe. I’ve only used melted butter.
Maria says
Simple, straightforward, easy to follow recipe…Delicious results!
The rolls are a definite “dupe” in flavor and texture. I plan to try making the recipe as a loaf to slice for French toast.
Kate says
Thank you!
Tls says
I’m allergic to pineapples. Any specific substitution recommendations or just water?
Kate says
Hi! I haven’t tried using a substitute for the pineapple juice. However, the juice adds both sweetness and flavor. I would try an acidic juice, like orange juice, rather than water. I hope that helps!
Rebecca says
I made these today for my family’s Easter celebration. My grandchildren love Hawaiian rolls, and even though I’m a fairly experienced baker, I’ve never had much luck with yeast. I declared 2024 “The Year of Yeast” and am determined to master baking with it. I’ve made bread loads and bagels, and Hawaiian rolls were the next obvious challenge. I followed your recipe exactly and they turned out beautiful (and delicious per my family). I’m not really a fan of Hawaiian rolls as the store bought ones are too sweet for my taste, but I did take one bite of these and thought it was not as sweet as the store bought type (a good thing!). Thanks for the great, easy to follow recipe. It’s going into my rotation and I will definitely try more of your recipes. Thank you! P.s. it won’t let me leave 5 stars, only 4. That fifth star appears inactive?? This is a 5-star recipe!!!
Kate says
Thank you so much! I’m glad that they were a hit!
J says
I have not tried this yet but can i use fresh pineapple juice directly from a pineapple? If i make them the night before how do i warm them up in the oven, the next day, how long and at what temp? Thanks :)
Kate says
I’ve only used canned pineapple juice. I would guess that fresh pineapple juice would work, but I haven’t tried it to say for certain. When I rewarm rolls, I wrap them tightly in aluminum foil and place them in a preheated oven at 325F for about 8-12 minutes, depending on how many I’m reheating.
Natalie Rupert says
Made 48 of these for am Easyer party and they were so good, nobody believed I made them! This one is going in the books as a repeat!
Kate says
Yay! I’m glad that they turned out well!
Shane says
I have fairly fresh yeast, and I even left it to rise overnight in the fridge, but they did not rise at all.
Have you experienced this?
Kate says
I haven’t. Did you set them out in the morning to let them do a second rise?
Kimili Eagle says
For some reason your app or my cell will not let me give your re ipe a 5!!
This is excellent recipe, although I did alter a bit! Turned out beautiful!!
Kate says
Thank you! I’m glad that you liked the rolls!
Helen Rush says
lve these rolls and make wonderful buns. love them love them
Kate says
Thank you!
Emilie Rochel says
Hi, I’m just making these and very excited but was wondering. I put all the sugar in with the yeast cuz i want paying attention. Will that wreck the rolls?
Kate says
No, they should still be fine.