Homemade Hawaiian Rolls (from scratch!)

Name: Homemade Hawaiian Rolls
Prep time: 10 min
Cook time: 25 min
Total time: 155 min
Ingredients: ¾ cup pineapple juice (room temperature); ½ cup 2% milk (warmed to 85-95°F); ⅓ cup butter (melted and cooled to 85°F); ⅓ cup white sugar; 2 tablespoons brown sugar; 2 large eggs (room temperature); 2 ¼ teaspoons active dry yeast (1 packet); 4 cups bread flour; 2-3 cups all-purpose flour; 1 ½ tsp salt; 1 egg; 2 tablespoons water

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There is nothing like warm, fluffy Hawaiian rolls fresh from the oven! Sweet, buttery, and better than store-bought. Baking from scratch has never been so delicious!

Simple to make, and even easier to double and triple, you’ll love these! If you’re in bread making mode, you should also try my Homemade Hamburger Buns, or my 30 Minute Dinner Rolls, too!

Hawaiian Rolls are sweet, fluffy rolls that are known for their slightly sweet taste, buttery smell and soft, cloud-like texture. And when they’re fresh out of your oven? Absolute magic. Trust me, these rolls will steal the show, whether it’s a big holiday dinner or a lazy Sunday brunch.

If you’ve only ever had the store-bought ones, buckle up because making them from scratch is a game-changer!

The best part? You don’t need to be a professional baker to pull these off. They are surprisingly easy to make. If you can mix, knead, and have a little patience for the rise time, you’ve got this!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Top view of Hawaiian rolls in a baking dish, with jam and utensils nearby.

Why you’ll love this

Soft and sweet. These rolls are perfectly soft with a hint of sweetness from the pineapple juice.
Easy homemade option. Skip store-bought rolls and impress everyone with homemade Hawaiian rolls.
Perfect for any meal. Serve them with dinner, as sliders, or even for breakfast with a bit of butter.

We serve this Hawaiian Sweet Rolls pretty much any time of year, and any day of the week! They’re soft, fluffy and sweet and perfect for use as dinner rolls or making ham and cheese sliders with leftover ham. Try my friend Heather’s Big Mac Sliders, too!

You can make a gorgeous bread pudding, or use them for some epic French Toast, too!

Homemade bread

There’s something super satisfying about seeing a baking dish full of rolls you made yourself, all golden and perfectly puffed up. It’s the kind of kitchen win that makes you want to high-five yourself. Or me. (Feel free to email me to tell me how much you love these)!

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Common Mistakes to Avoid when making Hawaiian Rolls

Dense rolls are often the result of over-flouring. Add just enough flour for a soft dough.

Dry rolls can happen if you overbake them. Pull them out when they’re just golden

Flat rolls may indicate the yeast wasn’t activated properly. Make sure your pineapple juice is warm, not hot, when mixing.

FAQs

What if I don’t have bread flour?

If you do not have bread flour you can make it by using 4 cups of all-purpose flour. Remove 1 tbsp plus 1 teaspoon of the all-purpose flour and add in 1 tablespoon + 1 teaspoon vital wheat gluten (or 4 tsp total).

Can I make the dough by hand?

You can do anything you want! Mix and knead the dough by hand if you don’t have a stand mixer. Just knead it thoroughly for about 8-10 minutes to develop the gluten.

Can I make these rolls ahead of time?

Yes, you can make the dough a day ahead. After the first rise, cover and refrigerate the dough. The next day, let it sit at room temperature for 30 minutes before shaping and baking.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Golden, freshly baked Hawaiian roll with a soft, shiny top and a fluffy texture.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Pineapple juice. Adds sweetness and a hint of flavor. I keep mine at room temp or slightly warmed. You don’t need to get fancy with fresh pineapple juice, just grab a canned pineapple juice from the store.
Milk. I used 2% milk, but whole milk works fine. Warm the milk to lukewarm, but not hot. Hot liquid will kill the yeast. We’re looking for warm.
Butter. You can substitute the salted butter for unsalted butter or margarine. If you do, add salt to 1 tsp total.
Granulated sugar & brown sugar. Both add sweetness; light or dark brown sugar can be used.
Active dry yeast. This is instant yeast, or bread machine yeast and is essential for the dough to rise properly.
Bread flour & all-purpose flour. Bread flour helps with structure; all-purpose flour keeps the rolls soft and fluffy.

Ingredients for Hawaiian rolls labeled: bread flour, all-purpose flour, pineapple juice, milk, white sugar, brown sugar, salt, yeast, eggs, and butter.

How to make Homemade Hawaiian Sweet Rolls

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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Get prepped. Preheat your oven to 375°F (190°C) about 10 minutes before baking. Grease a 9×13 pan and set aside.

Make the dough. In the bowl of a stand mixer fitted with the paddle attachment, combine pineapple juice, warmed milk, and softened butter. Stir to blend.

Add white sugar, brown sugar, yeast, and salt to the bowl and stir. (Warm milk and melted butter help dissolve the sugars more easily.)

Glass bowl of liquids in a bowl with text "Combine wet Ingredients."

Adding dry ingredients to wet mixture in a glass bowl with text "Add sugars and yeast."

Add 2 cups of bread flour and stir to combine. Switch to the dough hook and gradually add the remaining 2 cups of bread flour, mixing ½ cup at a time until combined.

Add eggs and mix until fully incorporated.

Flour being added gradually to the dough mixture with text "Gradually add bread flour."

Dough after switching to a dough hook for mixing, with text "Swap to the dough hook and mix."

Incorporate all purpose flour. Slowly add the all purpose flour, ¼ cup at a time, until the dough is slightly sticky but holds its shape. Avoid over-flouring to keep rolls light and airy.

Dough in a bowl with more flour being added, with text "Add all-purpose flour and mix through."

Dough being kneaded with dough hook, with text "Knead 3-5 mins on medium speed."

Knead the dough. Set the stand mixer to medium speed and knead for 3-5 minutes. Turn the dough onto a lightly floured surface.

First rise. Lightly grease a large mixing bowl with cooking spray or oil. Place the dough in the bowl, cover with plastic wrap or a tea towel, and rise in a warm spot for 1 hour and 30 minutes or until doubled in size.

Dough ball resting in a glass bowl with text "Place the dough in the bowl, and cover it with plastic wrap or kitchen towel."

Dough doubled in size after rising for 90 minutes, with text "Rise 90 minutes, until doubled."

Shape the rolls. Turn the dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a ball, and place the rolls in the prepared 9×13 pan. Cover and allow the rolls to rise for another 30 minutes.

Dough divided into 12 pieces, some shaped into balls in a baking dish with the text "Divide it into 12 equal pieces."

Twelve dough balls arranged in a baking pan, text on image says "Roll into balls and place in pan."

Bake the rolls. In a small bowl, whisk together egg and water for the egg wash. Brush the tops of the rolls with the mixture. Bake for 25 minutes, or until golden brown.

Dough balls brushed with egg wash, text on image says "Brush with egg wash."

Golden-brown Hawaiian rolls baked to perfection, text on image says "Bake 25 minutes."

Serve. Allow rolls to cool in the pan for at least 20 minutes before serving.

Kylee’s Notes

I make this recipe in a stand mixer because I find it’s easier to control the flour. It is important not to add too much flour to the dough as it will come out dense. Add flour gradually, as too much can make the rolls dense and prevent rising.

Using a combination of bread flour and all-purpose flour will help create a soft and fluffy roll.

Make sure that your milk is not too hot. If it is, you will burn your yeast and the dough won’t rise.

Don’t skip the kneading step, this will help develop the gluten creating a soft roll.

The egg wash creates a shiny, golden-brown crust that makes these rolls even more appetizing!

Storing Hawaiian Rolls

If you’re lucky enough to have leftover rolls you can store them at room temperature or in the refrigerator. At room temperature, make sure to store your rolls in an airtight container in a cool dry place for 2-3 days.

You can also place your rolls into an airtight container or resealable plastic bag in the refrigerator for up to a week.

Freezing instructions

Freeze the fully baked rolls for up to 2 months to keep them fresh. Defrost them in the refrigerator or on the counter before using them.

Close-up of a fluffy, golden Hawaiian roll with a soft interior and shiny golden crust.

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Homemade Bagels (just 4 ingredients) – Fresh, warm and chewy, topped with whatever you fancy – these homemade bagels are easy to make and absolutely delicious!
Whole Wheat Dinner Rolls. Quick and easy to make, these deliciously soft Whole Wheat Dinner Rolls make the perfect amount for your family! They make a hearty side to any dinner. Yum!

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 1 vote

3 Comments

Louise Dimmick says:

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In the UK we don’t have cans of pineapple juice. We have cans of pineapple that are in their juice. Could I use that or will cartons of pineapple juice be fine?

1. Kylee Ayotte says:
  
  at
  
  Hi Louise – you could use either! Avoid pineapple that is in syrup (if that exists for you!)
Dana says:

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Wonderful, they were so soft and pillowy. I ended up using about 1 cup of less bread flour than called for as my dough was very stiff. Other than my kitchen being ridiculously cold, the recipe was very easy to follow. I will absolutely make again.