Hawaiian Rolls

I love to make my own Hawaiian Rolls from scratch with this copycat recipe, instead of buying them from the store. They’re fresh, fluffy, and so delicious! These Hawaiian sweet rolls are the perfect thing to serve with any dinner. I make them for busy weeknight sliders, and also make them for homemade rolls at the holidays.

The irresistible charm of Hawaiian bread rolls lies in their signature sweetness, making them utterly addictive. To achieve that perfect balance of flavor, I’m infusing the dough with rich brown sugar and tangy-sweet pineapple juice, ensuring every bite is soft, fluffy, and deliciously golden.

Pro Tip: When using instant yeast, there’s no need to proof it in water or milk beforehand. Just make sure to check the expiration date!

Recipe Card

Hawaiian Rolls Recipe

4.58 from 126 votes

Prep: 20 minutes mins

Cook: 30 minutes mins

Rise/Rest Time: 1 hour hr 40 minutes mins

Total: 2 hours hrs 30 minutes mins

Servings: 15 rolls

Author: Becky Hardin

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Homemade Hawaiian Rolls are fresh, fluffy, and so delicious!

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Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Stand Mixer

Ingredients 

1x2x3x

• ▢ ½ cup buttermilk 114 grams (see note)
• ▢ 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
• ▢ 2¼ teaspoons instant yeast 7 grams (1 envelope)
• ▢ ½ cup pineapple juice 114 grams
• ▢ ⅓ cup brown sugar 71 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2 large eggs 50 grams
• ▢ 1 large egg yolk 14 grams (white reserved)
• ▢ 4½-5 cups all-purpose flour 540-600 grams
• ▢ 1 teaspoon water 5 grams

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Instructions 

• Spray a large mixing bowl and a 9×13-inch baking pan lightly with nonstick spray. Set aside.
• Combine the buttermilk and butter in a microwave-safe bowl. Cover and microwave in 20-second increments until the mixture is warmed to about 115°F.
  ½ cup buttermilk, 4 tablespoons unsalted butter
• In the bowl of a stand mixer fitted with the paddle attachment, whisk the buttermilk mixture and yeast together. Allow to rest for 10 minutes.
  2¼ teaspoons instant yeast
• Add the pineapple juice, brown sugar, salt, vanilla, and eggs. stirring on low until combined.
  ½ cup pineapple juice, ⅓ cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon pure vanilla extract, 2 large eggs, 1 large egg yolk
• Gradually add in 2 cups of flour and mix on medium speed for 1 minute. Continue adding the rest of the flour on low speed until a soft dough forms. Add more flour if necessary.
  4½-5 cups all-purpose flour
• Replace the paddle attachment with a dough hook and knead on medium speed for 5-6 minutes until the dough forms a soft, smooth ball. Alternately, you can do this by hand for 8-10 minutes.
• Place the dough into the prepared bowl and cover with plastic wrap or a clean towel. Place in a warm spot in your kitchen and allow to rise for 1 hour*, until doubled.
• Remove the dough from the bowl and divide it into 15 equal pieces. Round the dough into balls and place them in the prepared pan. Cover and rest for 30 minutes*, until doubled.
• Preheat the oven to 375°F.
• Whisk together the reserved egg white and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash. Bake for 20-25 minutes, until golden brown.
  1 teaspoon water

Video

Becky’s Tips

• Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
• Sweet doughs often take a bit longer to rise due to the higher sugar content. Use your own judgment on rising times – keep an eye on the size of the dough/rolls before proceeding on to the next time, ensuring that it has doubled in size.
• I recommend using instant yeast for this recipe, as it’s the easiest method.
• Using a stand-up mixer with a dough hook will make this recipe much easier, but you can knead the dough by hand if needed.
• Plan ahead with this recipe, because the dough will need time to rise before baking.
• Rising times may vary, so make sure the dough doubles in size each time.

Storage: Store Hawaiian rolls in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Serving: 1rollCalories: 211kcalCarbohydrates: 36gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 46mgSodium: 177mgPotassium: 97mgFiber: 2gSugar: 6gVitamin A: 159IUVitamin C: 1mgCalcium: 27mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Hawaiian Rolls Step by Step

Prepare a Baking Dish: Lightly spray a large mixing bowl and a 9×13-inch baking pan with nonstick spray. Set aside.

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Warm the Buttermilk and Butter: In a microwave-safe bowl, combine ½ cup (114g) buttermilk and 4 tbsp (57g) unsalted butter. Cover and microwave in 20-second increments until the mixture reaches about 115°F (46°C).

Activate the Yeast: In the bowl of a stand mixer fitted with the paddle attachment, whisk the warmed buttermilk mixture with 2¼ tsp (7g) instant yeast. Let it rest for 10 minutes until slightly foamy.

Mix the Dough: Add ½ cup (114g) pineapple juice, ⅓ cup (71g) brown sugar, 1 tsp (3g) kosher salt, 1 tsp (4g) pure vanilla extract, 2 large eggs (50g each), and 1 large egg yolk (14g) to the yeast mixture. Mix on low speed until well combined. Gradually add 2 cups (240g) of all-purpose flour, mixing on medium speed for 1 minute. Continue adding the remaining flour, up to 4½–5 cups (540–600g) total, on low speed until a soft dough forms. Add more flour if needed.

Knead the Dough: Switch to a dough hook attachment and knead on medium speed for 5–6 minutes, until the dough forms a smooth, soft ball. Alternatively, knead by hand for 8–10 minutes.

First Rise: Place the dough into the prepared mixing bowl. Cover with plastic wrap or a clean towel and let it rise in a warm spot for 1 hour or until doubled in size.

Shape the Rolls: Turn the dough onto a lightly floured surface and divide it into 15 equal pieces. Shape each piece into a smooth ball and arrange them in the prepared 9×13-inch baking pan.

Second Rise: Cover the pan and let the rolls rest for 30 minutes or until doubled in size.

Bake the Rolls: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the reserved egg white and 1 tsp (5g) water. Lightly brush the tops of the rolls with the egg wash. Bake for 20–25 minutes, until golden brown. Let cool slightly before serving. Enjoy!

Variations on Hawaiian Sweet Rolls

There are tons of ways to change up these rolls to be sweeter or more savory. Try some of these variations:

• Add slices of ham and Swiss cheese to each roll before shaping them for a savory take.
• Crumbled cooked bacon and finely grated cheddar cheese can be added to the dough before shaping the rolls. This combination will give you a savory and indulgent treat.
• Place a small piece of pineapple and a cube of your favorite cheese (such as cheddar or mozzarella) inside each roll before shaping them. The pineapple adds a burst of sweetness, while the cheese adds a creamy and savory element.
• Add minced garlic and a combination of your favorite herbs (such as rosemary, thyme, and parsley) to the dough while kneading. This will infuse the rolls with a savory and fragrant flavor.
• Add shredded coconut to the dough while kneading, and top the rolls with a sprinkle of coconut before baking.
• After shaping the rolls, brush them with melted butter and sprinkle a mixture of cinnamon and sugar on top. This variation will give you deliciously sweet and aromatic rolls.

How to Store

How to Freeze

You can freeze the dough before baking or freeze fully baked rolls.

• Freeze the dough after step 8 for up to 3 months. Let thaw at room temperature for at least 1 hour before baking.
• Freeze fully baked rolls in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

These rolls go with absolutely everything. They pair well with any meal, from roasted chicken to pulled pork or turkey. I love serving them on holidays with a bit of honey butter, but they are just as good for everyday meals.

Top them with butter and Parmesan to create a riff on garlic bread, or use them to make ham and cheese sliders, meatball sliders, turkey sliders, cheeseburger sliders, or breakfast sliders.

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