Homemade Hawaiian Rolls

These Hawaiian dinner rolls are soft, sweet, and buttery, perfect for replacing the store-bought version with a homemade touch. Easy to make and even better than the original, these rolls are perfect for any occasion!

Course Bread, Side

Cuisine American

Prep Time 10

Cook Time 25

Rise Time 2

Total Time 2 35

Servings rolls

Calories 332kcal

Author Kylee Ayotte

Equipment

Stand Mixer you'll need both paddle and dough hook attachments
Large Bowl
Measuring cups and spoons
9x13-inch baking dish
Pastry brush

Ingredients

For the rolls

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

For the egg wash

1 egg
2 tablespoons water

US Customary - Metric

Instructions

Get prepped

Preheat your oven to 375°F (190°C) about 10 minutes before baking. Grease a 9x13 pan and set aside.

Make the dough

In the bowl of a stand mixer fitted with the paddle attachment, combine ¾ cup pineapple juice, ½ cup 2% milk (warmed), and ⅓ cup butter (softened). Stir to blend.
Add ⅓ cup white sugar, 2 tablespoons brown sugar, 2 ¼ teaspoons active dry yeast, and 1 ½ tsp salt to the bowl and stir. (Warm milk and butter help dissolve the sugars more easily.)
Add half of the 4 cups bread flour and stir to combine.
Switch to the dough hook and gradually add the remaining bread flour, mixing ½ cup at a time until combined.
Add 2 large eggs and mix until fully incorporated.

Incorporate all purpose flour

Slowly add 2-3 cups 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.

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 let rise in a warm spot for 1 hour and 30 minutes or until doubled in size.

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 arrange them in the prepared 9x13 pan. Cover and let rise for 30 minutes.

Bake the rolls

In a small bowl, whisk together 1 egg and 2 tablespoons water for the egg wash. Brush the tops of the rolls with the mixture. Bake for 25 minutes, or until golden brown.

Serve

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

Nutrition