Make your own copycat version of Hawaiian Rolls at home with this easy, made-from-scratch recipe!
bread, Side Dish
I Heart Eating
active dry yeast
at room temperature, plus extra for brushing rolls
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 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.
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.
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.
*I've also made these rolls with all-purpose flour when I didn't have any bread flour. I had to add about ½-1 cup additional flour for a total of 6-6 ½ cups flour.
**Nutrition facts are estimates.
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