Why You’ll Love This Recipe

These rolls strike the perfect balance between sweet and savory with a soft, pillowy texture that melts in your mouth. They’re simple enough for a home baker and come together with pantry staples and a little patience. The dough is rich and buttery, and the pineapple juice adds a subtle tropical sweetness that sets these rolls apart. Ideal for making ahead and versatile enough to pair with everything, these rolls are a must-have in your baking repertoire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1/2 cup (116 grams) canned pineapple juice, at room temperature
1/2 cup (116 grams) whole milk, warmed to 100–110°F
5 tablespoons (71 grams) unsalted butter, melted and slightly cooled
6 tablespoons (75 grams) granulated sugar
2 tablespoons (25 grams) light brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 teaspoons (1 packet) instant yeast
4 cups + 1 tablespoon (516 grams) to 4 1/4 cups (540 grams) bread flour (see notes)
1/4 cup (32 grams) all-purpose flour
1 1/2 teaspoons fine salt

For the Egg Wash & Finishing:

1 egg, lightly beaten
2 tablespoons water
1 tablespoon (14 grams) salted butter, melted

Directions

Make the Dough: In the bowl of a stand mixer, combine pineapple juice, milk, melted butter, granulated and brown sugars, eggs, vanilla, and yeast. Stir in the all-purpose flour and 2 cups of the bread flour until a shaggy dough forms. Add salt.
Knead: Attach the dough hook and knead on medium-low, gradually adding the remaining bread flour as needed until a soft, smooth dough forms (4–5 minutes).
First Rise: Lightly grease a medium bowl. Transfer the dough to the bowl, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
Shape the Rolls: Grease a 9×13-inch metal baking pan. Deflate the dough, divide into 15 equal pieces, and shape each into a ball. Arrange evenly in the pan.
Second Rise: In a small bowl, beat the remaining egg with 2 tablespoons of water and brush over the rolls. Cover and let rise until doubled again, about 1 hour.
Bake: Preheat oven to 375°F. Bake for 20 minutes, or until the tops are golden brown. Brush with melted butter.
Serve and Store: Let cool slightly and serve warm. Store leftovers in an airtight container for up to 3 days.

Servings and Timing

Yield: 15 rolls
Prep Time: 35 minutes
Inactive Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 55 minutes

Variations

Make it Whole Wheat: Substitute up to 1 cup of bread flour with whole wheat flour for a healthier twist.
Cheese Rolls: Add a sprinkle of shredded cheddar on top before baking for a cheesy crust.
Garlic Butter Glaze: Mix garlic powder into the melted butter for a savory finish.

Storage/Reheating

Store rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls in a resealable bag for up to 2 months. Reheat in a 300°F oven until warmed through, or microwave briefly to soften.

FAQs

1. Can I use active dry yeast instead of instant?

Yes, but the rise times will be longer. You can proof the active dry yeast with the warm milk for 5 minutes before mixing.

2. What if my dough is too sticky?

Gradually add more bread flour, one tablespoon at a time, until the dough becomes soft and manageable without sticking excessively.

3. Can I make the dough ahead of time?

Yes. After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking.

4. Can I substitute the pineapple juice?

Pineapple juice is key to the flavor, but in a pinch, orange juice can be used for a citrus note.

5. Can I knead the dough by hand?

Yes, knead for 8–10 minutes on a floured surface until smooth and elastic.

6. How do I make sure the rolls are the same size?

Use a kitchen scale to weigh the dough and divide it evenly into 15 portions.

7. Can I use all-purpose flour instead of bread flour?

Bread flour yields a better texture, but all-purpose can be used in a pinch—your rolls will be slightly less chewy.

8. Why didn’t my rolls rise?

Ensure your yeast is fresh and your liquids are at the correct temperature—not too hot or too cold.

9. Can I make mini rolls?

Yes, divide the dough into smaller pieces and reduce the bake time by 3–5 minutes.

Conclusion

Homemade Hawaiian Rolls are a delightful addition to any meal—soft, sweet, and golden perfection. Whether served fresh out of the oven or as sandwich buns, these rolls are a treat worth making from scratch. With a little time and a lot of flavor, you’ll have a batch of bakery-worthy rolls to enjoy with friends and family.

Homemade Hawaiian Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Hawaiian Rolls are soft, sweet, and buttery dinner rolls made with pineapple juice for that signature tropical flavor. Perfect for sandwiches, holiday sides, or anytime snacking, they’re better than store-bought and easy to make at home.

Author: Amy
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 3 hours 55 minutes
Yield: 15 rolls
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a stand mixer bowl, combine pineapple juice, milk, butter, sugars, eggs, vanilla, and yeast. Add all-purpose flour and 2 cups of bread flour. Mix to a shaggy dough, then add salt.
Using the dough hook, knead on medium-low, adding more bread flour as needed, until smooth and soft (4–5 minutes).
Transfer dough to a greased bowl. Cover and let rise until doubled, about 1 1/2 hours.
Grease a 9×13-inch baking pan. Deflate dough and divide into 15 equal pieces. Shape into balls and place in the pan.
Beat the egg with 2 tablespoons of water and brush over rolls. Cover and let rise until doubled, about 1 hour.
Preheat oven to 375°F (190°C). Bake for 20 minutes or until golden. Brush with melted butter.
Let cool slightly and serve. Store in an airtight container for up to 3 days.