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Hawaiian rolls in a white enamel baking dish.
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5 stars (6 ratings)

Hawaiian Rolls

These homemade Hawaiian rolls taste even better than store-bought! Soft, yeasty, & a little sweet, with a pillowy texture that will keep you wanting more.
Prep Time20 minutes
Cook Time20 minutes
Rise Time:2 hours
Total Time2 hours 40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Hawaiian bread, Hawaiian roll sliders, Hawaiian rolls, King's Hawaiian rolls recipe
Servings: 15 rolls
Calories: 195kcal

Ingredients

  • 2 tablespoons warm water (just barely warm to the touch, like a baby's bath)
  • 1 tablespoon active dry yeast*
  • 3/4 cup pineapple juice
  • 1/3 cup dark brown sugar (firmly packed)
  • 1/4 cup unsalted butter (1/2 stick), melted
  • 2 eggs (large)
  • 1 egg yolk (large)
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 4 1/4 cups all-purpose flour (approx., you may need a little less or a little more)
  • soft butter (to brush on after baking)

Instructions

  • Stir the warm water and yeast together in a large mixing bowl, then set aside until foamy (about 10 minutes).
  • Add the pineapple juice, brown sugar, melted butter, eggs, egg yolk, salt, and vanilla and whisk to combine.
  • Stir in the flour, about 1/2 cup at a time, until a stiff dough forms and pulls away cleanly from the sides of the bowl.
  • Knead the dough until it passes the windowpane test,** (about 10 to 15 minutes).
  • Place the dough in an oiled bowl, cover with plastic wrap, and allow it to rise in a warm place until doubled in volume (about 1 hour).
  • Punch down the dough and divide it into 15 equal portions (about 65 grams each).
  • Shape the rolls and place them in a 9x13-inch greased baking dish that's been lined with parchment paper.
  • Cover the rolls with a sheet of greased plastic wrap (if making overnight rolls, place them in the refrigerator for up to 48 hours).
  • Allow the rolls to rise in a warm place (if making overnight rolls, remove them from the refrigerator and allow them to come to room temperature first) until doubled in volume (about 1 hour).
  • Preheat the oven to 350 degrees F.
  • Bake the Hawaiian rolls until puffed and golden brown, about 20 to 25 minutes.
  • Remove from the oven and brush the tops with soft butter.

Notes

*Instant yeast may be substituted.  Rise time may need to be reduced by 10 to 15 minutes.  You'll know your dough is done rising when it has doubled in volume.
**Windowpane test: Pinch off a small piece of dough and stretch it gently from the center outward, with your fingertips.  If it tears, keep kneading.  It should stretch tissue-thin and you should be able to see the light pass through it, like a window.
Recipe adapted from Bake from Scratch Volume 4, Artisan Recipes for the Home Baker, by Brian Hart Hoffman.

Nutrition

Calories: 195kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 322mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg