Hawaiian Rolls Recipe | A Sweet Twist on Grandma’s Classic
If you’ve ever had King’s Hawaiian rolls, you know how irresistible they are. Soft, golden brown, and just the right hint of sweetness. This Hawaiian Rolls Recipe is my homemade take on that bakery classic, adapted from my great-grandma’s beloved dinner rolls. Her rolls were buttery, fluffy, and always present on the dinner table. I’ve taken her recipe and added pineapple juice, honey, and vanilla for that signature tropical flavor.
The result? A tray of homemade Hawaiian sweet rolls that are soft, pillowy, and perfect for sliders, holiday meals, or simply slathered with melted butter.
From Grandma’s Classic to Hawaiian Sweet Rolls
My great-grandma believed food was one of the best ways to love people. Her kitchen was always filled with trays of dough balls rising under clean towels, and her large bowl of a stand mixer never got much rest during the holidays. She made enough yeast rolls to feed a small army, often using much flour, up to 15 cups at a time.
While her recipe leaned lightly sweet, I wanted to try a copycat recipe of King’s Hawaiian rolls. That meant a few key changes: swapping some of the warm milk for pineapple juice, adding honey for depth of sweetness, and a touch of vanilla for warmth.
It’s still homemade bread at its best, just with a tropical twist. And it has quickly become a popular choice in our home, especially for cheese sandwiches, sliders, and Sunday dinners.
What Makes This Hawaiian Rolls Recipe So Special
These rolls have everything you want in homemade bread: soft, pillowy centers, golden brown tops, and that unmistakable sweet aroma while they bake. The pineapple juice and honey give them just enough tropical sweetness to set them apart from regular dinner rolls, while the butter keeps them rich and tender. They’re versatile enough to serve at the dinner table with a holiday ham, or to slice in half for cheesy sliders and sandwiches. And the best part? You can shape and freeze a second batch of dough balls before the second rise, making it easy to have fresh Hawaiian dinner rolls ready whenever you want them.
Why You’ll Love This Hawaiian Rolls Recipe
- First time friendly – Even if it’s your first time making homemade bread, this easy recipe walks you through step by step.
- Perfect sweetness – A hint of pineapple juice and honey balances the rich dough.
- Flexible baking – Works in a bread machine, large mixing bowl with a wooden spoon, or a stand mixer with the dough hook attachment.
- Family approved – Soft rolls that kids and adults love alike.
- Better than store-bought – Skip the bag at the grocery store and bake the best rolls fresh at home.
Hawaiian Rolls Recipe FAQ
Do I need fresh pineapple juice?
Fresh pineapple juice is ideal, but 100% canned juice works just fine. Avoid concentrate with added sugar.
What kind of yeast works best?
I use instant dry yeast, and I still bloom it in warm milk (or water) with sugar before adding the other ingredients. While instant yeast can technically be mixed straight into the dough, I like this extra step because it ensures the yeast is active and gives me consistently fluffy rolls.
How do I know if I’ve added enough flour?
The dough should be slightly sticky but pull away from the sides of the bowl. Too much flour makes dense rolls, not soft rolls.
Can I make these rolls in a bread machine?
Yes! Add wet ingredients first, then dry. Let the bread machine handle the first rise, then remove, divide into equal portions, and continue with the second rise and baking.
What’s the best way to reheat Hawaiian rolls?
Place the rolls on a baking sheet and lightly spritz them with water before baking at 300°F for 5–7 minutes. The water creates steam in the oven, which helps soften the rolls and keeps them from drying out while they warm. This way, they come out tasting just as fresh and fluffy as when they were first baked.
How do I store leftovers?
Keep in an airtight container at room temperature for 3 days. Freeze baked rolls in freezer bags, or freeze shaped rolls before the second rise for a future batch.
Hawaiian Roll
Ingredients
- 1 cup lukewarm milk 100–112°F
- 1 cup pineapple juice room temperature
- ¾ cup sugar
- 2 Tbsp active dry yeast or instant yeast
- 2 tsp salt
- 2 large eggs
- ½ cup butter 8 Tbsp, softened
- 2 Tbsp honey
- 1 tsp vanilla extract
- 6 –7 cups bread flour
Instructions
- Activate the Yeast Mixture: In the bowl of a stand mixer, whisk together milk, pineapple juice, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Add Wet Ingredients: Mix in eggs, butter, honey, vanilla, and salt until smooth.
- Add Flour & Knead: With the dough hook attachment, add 6 cups of flour, one cup at a time, mixing on low speed. Add enough flour until the dough pulls away from the sides of the bowl but remains slightly tacky. Knead for 8–10 minutes, or until smooth and elastic.
- First Rise: Place dough in a greased large bowl, cover with plastic wrap or a clean towel, and set in a warm place until doubled in size (about 1–1.5 hours).
- Shape the Rolls: Punch down dough. On a lightly floured surface, divide into equal pieces and roll into smooth balls. Place in a prepared baking dish (such as a greased 13-inch pan).
- Second Rise: Cover with a clean towel and let rise another 30–45 minutes, until puffy.
- Bake: Preheat oven to 350°F. For shine, brush tops of the rolls with an egg wash. Bake 20–25 minutes, until golden brown.
- Finish: Brush with melted butter while warm. Serve, store in an airtight container, or freeze for later.
Conclusion from the Homestead
Every batch of these homemade Hawaiian sweet rolls reminds me of my great-grandma’s kitchen, filled with warmth, laughter, and the smell of rising bread. Now, with a tropical twist, this Hawaiian Rolls Recipe carries that tradition forward in a fresh new way.
If you make these, I’d love to see them! Share your rolls with me and tag me on Instagram. Nothing makes me happier than seeing your homemade bread rise beautifully on your dinner table.
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Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
