Our Hawaiian rolls recipe will teach you how to make those famous sweet and savory dinner rolls in your own kitchen!
Hawaiian sweet rolls, I’ve been a fan of these delicious little dinner rolls for years.
They’re sweet, savory and the only thing they’re missing is a little bit of melted butter.
The only issue is that sometimes these rolls can be hard to find. That’s why we started making them home.
Similar to our homemade yeast rolls, they take a little work but they’re definitely worth the effort! Fortunately, our step-by-step recipe will guide you through the process of making Hawaiian rolls.
It’s not hard, it just takes a little time. So, shall we get started?
How to make Hawaiian rolls from scratch:
First, grease a 9×13-inch baking dish with butter or non-stick cooking spray. Set the dish aside.
Next, using a stand mixer, combine the pineapple juice, warmed milk, brown sugar, butter, yeast, eggs, and salt. Use a whisk or paddle attachment to combine the ingredients.
After that, pour in half of the flour and use the dough hook to mix it into the wet ingredients.
Make sure to use the low speed setting mix everything. Continue adding flour, a 1/4-cup at a time, until a wet dough forms.
You may not need to use all the flour. As soon as the wet, tacky dough forms, stop adding flour.
Now, increase the speed to medium and let the dough mix for 4 to 5 minutes.
Then, turn off the mixer and remove the dough hook. Transfer the dough to a large mixing bowl greased with oil.
Afterward, form the dough into a ball and cover it with plastic wrap or a clean kitchen towel.
Place the bowl in a warm, draft-free place and let the dough double in size. That could take up to an hour.
Once the dough has doubled in size, use your fist to deflate it (push it down). Separate the dough into about 15 equal-sized balls.
Transfer the dough balls to the baking dish. Go ahead and whisk together the egg and water to make the egg wash.
Brush the rolls with the egg wash and cover the dish loosely with a clean kitchen towel or plastic wrap.
Once again, place the rolls in a warm, draft-free place and let them rise (double in size).
It should only take about 30-45 minutes. Meanwhile, preheat your oven to 350ºF.
Last, once the rolls have doubled in size, place them into the oven to bake for 20 to 25 minutes or until they’re golden brown.
Remove them from the oven and serve the Hawaiian rolls while they warm. When cooled, they can be stored at room temperature for up to 3 days.
That’s it the dinner roll recipe is done! Kim and I hope you enjoy them and wish you all the best 🙂
Hawaiian Rolls Tips:
- Humidity and elevation can have huge impacts on baking. So, be patient and pay attention to the dough. Use our photos as references and keep in mind that any bread recipe may take practice and time to master.
- Don’t dump all the flour in at once because, you may not need it all. Like I stated earlier, humidity places a role and your dough might not need 4.5 cups of flour.
- These rolls are great for Hawaiian roll sliders. Fill them with ham and cheese, eggs and bacon, or an other sweet and savory combination. I love to make turkey, dressing, and cranberry sauce sliders using Thanksgiving leftovers.
Other bread recipes you may enjoy:
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- 4 Ounces Pineapple Juice, room temperature
- 4 Ounces Milk, warmed to 110 - 115°F
- 6 Tablespoons Brown Sugar
- 4 Tablespoons Unsalted Butter, melted and cooled
- 2 ¼ Teaspoons Instant Yeast
- 2 Large Eggs
- 1 Teaspoon Salt
- 4 - 4 ½ Cups All-Purpose Flour
- 1 Teaspoon Oil, your choice
- 1 Large Egg
- 1 Tablespoon Water
- Lightly grease a 9 x 13-inch baking dish. Set aside.
- Place the pineapple juice, milk, brown sugar, butter, yeast, eggs, and salt in the bowl of a stand mixer. Use a whisk to combine.
- Add half the flour, and use the dough attachment to mix on low speed until a wet mass forms. Add additional flour, a ¼ cup at a time, until a soft, sticky dough begins to come together. The dough will be soft but slightly tacky. You may not need all of the flour. Adjust the mixer speed to medium, and continue to mix for 4 to 5 minutes.
- Turn off the mixer, remove the dough hook, and lightly grease the bowl with about a teaspoon of oil. Form the dough into a ball, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to double in size, about an hour.
- After the dough doubles in size, use your hand to deflate it. Divide it into 15 equal pieces and shape each piece into a small ball. Place the dough balls into the prepared baking dish.
- In a small bowl, combine the egg and 1 tablespoon of water. Use a pastry brush to lightly brush the egg wash over the dough.
- Cover loosely with plastic wrap or a kitchen towel, and allow the dough to rise a second time until puffy and doubled in size, about 30 to 45 minutes.
- While the dough is rising, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes or until the tops are golden brown. Remove from the oven and enjoy hot with butter, honey, jelly, or your favorite condiments.
- Cool leftover rolls before storing in a plastic zipper bag. Rolls are good for up to 3 days.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 Hawaiian roll. Actual calories will vary.
For additional information or tips, please refer to the post.
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Nutrition Information:Yield: 15 Serving Size: 1 Roll
Amount Per Serving: Calories: 98Total Fat: 4.6gSaturated Fat: 2.4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 196mgCarbohydrates: 11.5gFiber: .4gSugar: 6gProtein: 2.7g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.