Hawaiian Roll
These soft and sweet homemade Hawaiian rolls are the perfect copycat recipe of King’s Hawaiian bread. Fluffy, golden brown, and with just the right hint of pineapple and honey. They’re the best rolls for sliders, holidays, or everyday meals.
Servings: 30 Rolls
Calories: 190kcal
Ingredients
- 1 cup lukewarm milk 100–112°F
- 1 cup pineapple juice room temperature
- ¾ cup sugar
- 2 tablespoon active dry yeast or instant yeast
- 2 teaspoon salt
- 2 large eggs
- ½ cup butter 8 Tbsp, softened
- 2 tablespoon honey
- 1 teaspoon 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.
Notes
- Pineapple juice is the secret: It’s what gives Hawaiian rolls their light sweetness and that signature golden color. Room temperature juice blends best with yeast.
- Use bread flour for a soft, chewy texture: The higher protein helps the dough rise tall and fluffy, giving that classic pull-apart feel.
- Don’t rush the rise: These rolls need a little extra time to proof. The dough should be soft, puffy, and double in size before baking, that’s where the magic happens.
- Warm milk and butter: Melted (but not hot!) butter and warm milk help activate the yeast and create a rich, tender crumb.
- Eggs add structure: A full egg gives richness, while an extra yolk helps the rolls stay soft longer after baking.
- For best results: Brush the tops with melted butter the moment they come out of the oven for a shiny, golden finish.
- Make-ahead tip: Shape the rolls, place them in the pan, and refrigerate overnight. Let them warm and rise on the counter before baking in the morning.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze in a zip-top bag for up to 2 months. Warm briefly in the oven to refresh.
- Perfect for: Sliders, breakfast sandwiches, or just pulling apart warm with a little homemade maple butter.
Nutrition
Calories: 190kcal
