Homemade Hawaiian Rolls
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These sweet, soft, and fluffy homemade Hawaiian rolls are super easy to make at home, and totally delicious!
If there’s one constant in my kitchen, it is homemade bread! I make some kind of homemade bread at least every other day. I have quite a few tried and true roll recipes that I make over and over, but sometimes it’s fun to try something totally new. Enter these homemade Hawaiian rolls! They are iconic for a reason – they’re pillowy soft, sweet and fluffy, and so delicious! I buy them frequently at the store, but I had no idea they would be so easy to make at home. This recipe for homemade rolls is just as tasty as the original, although I personally think everything tastes better when it’s homemade!
The roll dough has a few more ingredients than a typical bread recipe, but the process of making the bread is simple and straightforward. I would definitely recommend using canned pineapple juice rather than fresh because the enzymes work differently. Using fresh juice may change the texture and the fermentation of the bread. The pineapple adds flavor and sweetness without being too overwhelming, and gives the rolls their classic taste.
This dough is definitely on the stickier side, so if you’re having trouble working with it, you may want to spray your hands and/or cooking surfaces with some cooking spray. The egg wash on top of the rolls helps give them that perfect rich golden brown color on top, so definitely don’t skip that step!
These rolls are the perfect accompaniment to soups or salads, and they also make really great slider buns. They will keep for 2-3 days at room temperature, but (like most bread) they’re extra delicious when they’re hot and fresh from the oven. If you love the store-bought version of these rolls, you’ll love the handmade rolls even more!
Homemade Hawaiian Rolls
Print Recipe
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup milk warmed
- 2 tablespoons brown sugar
- 6 tablespoons sugar
- 1/4 cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup canned pineapple juice
- 4 – 4 1/2 cups bread flour
- 1 egg
- 1 tablespoon water
- additional butter for brushing on top
Instructions
- In a large bowl or the bowl of a stand mixer, mix together the yeast, milk, and brown sugar. Let stand 5-10 minutes, until foamy. Add the sugar, butter, eggs, vanilla, and pineapple juice, and mix to combine. Add two cups of the flour, and mix to combine. Add additional flour, 1/4 cup at a time, to make a soft and slightly sticky dough. Knead 5-10 minutes by hand or with the stand mixer, until the dough is smooth. Place the dough in a greased bowl, cover, and let rise for about one hour.
- After the dough has risen, gently punch it down and divide into 15 pieces. Roll each piece into a ball and place in a greased or parchment lined 9 x 13 baking dish. Cover and let rise for one hour.
- Toward the end of the rise time, preheat the oven to 375. Whisk together the egg and water, and brush the egg mixture gently over the tops of the rolls. Bake 18-20 minutes, until rich golden brown. Brush with melted butter and enjoy warm.
