These Hawaiian Dinner Rolls are soft and fluffy, slightly sweet, and perfect as a side dish or to make mini sandwiches or sliders! They also make an excellent breakfast sandwich. The secret ingredient (that gives both sweetness and flavor): pineapple juice! Your kitchen will smell amazing while these are cooking and they are most flavorful when they are warm, right out of the oven.
There is no sourdough in this recipe, but if you're looking for a sourdough version, try my Sourdough Discard Hawaiian Rolls.
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Why you'll love this recipe
- This is an easy, same-day recipe and you'll have fresh rolls coming out of the oven in no time.
- You might also like these Homemade Everything Bagels (no sourdough needed)!
- These Hawaiian Dinner Rolls are very versatile. They're great on their own, as a side dish, or to make mini sandwiches or sliders. They also make an amazing breakfast sandwich!
- The pineapple juice and brown sugar give these rolls a subtle sweetness and tropical flavor.
- These rolls freeze well, so you can enjoy some now and freeze the rest for later!
- Looking for other dinner roll recipes? Try these Sourdough Discard Potato Dinner Rolls and these Sourdough Discard Garlic Rolls.
- There is no sourdough needed to make this recipe. But if you want a version that includes sourdough, check out my Sourdough Discard Hawaiian Rolls.
Ingredients
There are only a few pantry staples you'll need to pull this recipe together!
- Pineapple juice: This is the "secret" ingredient in this recipe! The pineapple juice gives these dinner rolls a wonderful subtle flavor and sweetness (and the smell!).
- Brown sugar: This gives the rolls a bit of sweetness and flavor and helps to feed the yeast. You could use light or dark brown sugar for this recipe.
- All-purpose flour: All-purpose flour is the base of these rolls and makes them light and fluffy. If you used bread flour, the final rolls would be more crusty and dense (I don't recommend it).
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use instant yeast instead of active dry yeast - If you only have instant yeast on hand, this will still work! Instant yeast does not need to bloom on liquid before being added to a recipe, so you can simply add it along with the other ingredients to the stand mixer (or mixing bowl).
- Use an egg substitute - If you're not baking with eggs, you can use a liquid egg substitute (like Just Egg). You can also use melted butter instead of the egg wash.
- Make a sourdough version of this recipe!
How to Make Hawaiian Dinner Rolls
As long as you're patient with the rises, there are only a few steps to bring these recipes together. The full recipe with directions is at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer.
- Step 2: Knead the dough until completely soft and smooth. The dough should be slightly tacky, but not sticky. Let the dough rise for 60-90 minutes in a large, oiled bowl.
- Step 3: Divide the dough into 15 equal-size pieces. I recommend using a kitchen scale.
- Step 4: Using one palm for friction, roll each piece of dough into a ball with the seam-side against your palm.
- Step 5: Repeat until you have 15 rolls. Place them in the baking pan. Cover and let rise for 60 minutes.
- Step 6: Lightly brush the rolls with egg wash, then bake.
- Step 7: After baking, brush the rolls with melted butter.
- Step 8: Serve immediately while warm.
Expert Baking Tips
- Make sure to knead the dough long enough. The dough should be very soft, smooth, and just slightly tacky (but not sticky). We want this to have a lot of moisture in the dough (but again, not sticky) so the rolls will be light and fluffy.
- Let the dough rise long enough. Be patient with the rise time! Dough will rise slower in a cooler room, and quicker in a warmer room.
- Use a kitchen scale to divide the dough. This will give you perfectly equal-size rolls and they will bake evenly.
- Brush the final rolls with the melted butter while they are still warm. The butter will soak into the rolls a little bit (and it will smell amazing)!
- You can taste the pineapple juice more strongly when the rolls are warm. You can always reheat them!
Storage
Room Temperature Storage: If you plan to eat these rolls within 1-2 days, store them in an airtight container at room temperature. Reheat them in the microwave for 30 seconds to make them warm and soft again.
Freezer Storage: Once the rolls have cooled fully, transfer them to an airtight container or freezer-safe bag and freeze for up to 3 months. When you're ready to serve, reheat the rolls in the microwave for about 60 seconds to make them warm and soft again.
Recipe FAQs
As you're kneading, if your dough seems sticky, add a bit more flour (1 Tablespoon / 10g at a time). The dough should be completely smooth, soft, and just slightly tacky, but not sticky.
The rolls have a subtle pineapple flavor that is stronger when the rolls are warm. You can always heat them up when you're ready to serve!
Be patient! Dough will rise quicker in a warmer room and slower in a cooler room. In the winter months when my house is cooler, I like to use a dough proofing mat or a seed sprouting mat (they're really the same thing) to keep the dough a little warmer.
More Easy Dinner Roll Recipes
If you tried these Hawaiian Dinner Rolls or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Hawaiian Dinner Rolls
Ingredients
For the Dough
- ⅔ cup canned pineapple juice at room temperature
- ½ cup non-dairy or regular dairy milk warmed to 110℉
- ¼ cup light brown sugar packed
- 2 ¼ teaspoons active dry yeast one envelope
- 4 cups + 2 Tablespoons all-purpose flour
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 3 Tablespoons unsalted butter divided
For Topping
- 1 egg beaten with 1 Tablespoon water for egg wash
- 1 Tablespoon unsalted butter melted
Instructions
- Combine the pineapple juice, milk, and brown sugar in the bowl of a stand mixer fitted with a dough hook*. Sprinkle the yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, the yeast is dead and you will need to start again with fresh yeast. Add the flour, beaten egg, vanilla extract and salt. With the mixer on low, slowly pour in 2 Tablespoons (28g) of melted butter. Increase speed to medium and mix until a shaggy dough forms, about 2 minutes.
- Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft and just slightly tacky (not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
- Brush a 9x13-inch baking pan with the remaining 1 Tablespoon (14g) of melted butter and set aside.
- Turn the dough onto a smooth work surface and divide into 15 equal-sized pieces. This doesn't have to be exact, but if you want perfectly identical rolls, weigh the dough on a kitchen scale and divide that number by 15. For me, each roll weighs about 70 grams.Using one palm for friction, roll each piece of dough into a ball, then place the rolls into the prepared baking pan with the seam-side down. Repeat until you have 15 rolls.
- Cover the baking pan with plastic wrap or a clean kitchen towel and let the rolls rise for 60 minutes until puffed and doubled in size.
- Preheat the oven to 375℉.Lightly brush the rolls with egg wash. Bake for 20-25 minutes until golden brown. Let cool slightly in the pan, then brush with 1 Tablespoon (14g) melted butter before serving.
Emily says
These have become a staple in our home! Definitely a favorite! So much better than the ones I used to buy! Thank you!
Destiny says
What is the grams for the flour? I always go by King Arthur’s 120 per cup so wondered if this is the same?
Jessica Vogl says
You can toggle between metric measurements and US Customary measurements in the recipe card (it's at the top of the list of ingredients). For what it's worth, I find King Arthur's measurement of flour to be on the light side!
Megan says
Do you have the flour measurement in grams? I prefer to weigh my flour because it seems to turn out every time.
Jessica Vogl says
Yes! In the recipe card above the list of ingredients, there is a button where you can toggle from US Customary to Metric measurements.
Sherri says
I mixed the pineapple juice with the brown sugar and milk and the milk curdled! Can I still use it or should I start over?
Jessica Vogl says
Oh no! I would definitely start over.
brynlee says
LOVE these rolls and my friends and family love them too! Is there a way to make this dough into a sandwich bread loaf?
Jessica Vogl says
Ohhh interesting idea! It's something I'll have to try out!
Quinncy Zupko says
Wonderful recipe! Thank you 🙂
Question: My rolls came out a little bit more dense than the light and fluffy Hawaiian Rolls from the store. Is there something that I may have done wrong? Or are they just naturally more dense?
Jessica Vogl says
They should be light and fluffy! If they're coming out dense, it sounds like they may have needed a bit more liquid / less flour in the dough. Also, make sure to knead long enough and let them rise long enough!
Lea says
Can you keep these in the fridge overnight before baking?
Jessica Vogl says
If you need to buy some extra time, I'd recommend doing the first rise in the fridge overnight, then shaping and baking the next day.
Kay says
I’m going to try and make these with a gluten free flour. I really hope they turn out. I miss stuff like this.
Kim C says
Any suggestion for a dairy free milk? My DIL is dairy allergic and misses these rolls so much! I’d love to make them for her!
Jessica Vogl says
I use dairy-free milk in all of my cooking / baking! I like to use unflavored almond milk.
Rikki says
I did this in my bread maker to make the dough, put milk, juice, sugar and yeast in while gathering other items to let it bubble then added butter after it had a couple minutes. Probably didnt have to but they came out so fluffy and nice. Used almond milk and oat milk butter too, also for the wash used milk and butter. Super yummy! I'll make again and may try gluten-free and with aquaphab as my daughter has severe allergies.
Elizabeth says
They looked delicious so I had to bake them. They definitely came out amazing. Thank You so much Love And Blessings
Glenn Smith Smith says
Sounds so good can’t wait to make