Hawaiian Rolls

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.

Tips

•  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.

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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