Fluffy and Perfect Homemade Hawaiian Rolls Recipe

Fluffy, flavorful and lightly scented with pineapple and vanilla, this Homemade Hawaiian Rolls recipe makes rolls that become the very best sliders or the perfect companions to any plate lucky enough to have them. I like to slather them with my easy homemade salted vanilla pina colada butter (see note).

If you love rolls like we do over here, you might want to peek at my Cream Cheese Dinner Rolls or these Best Sweet Potato Dinner Rolls. I also love these mega huge Parker House Rolls because they’re elite if I do say so myself.

Why we love this Homemade Hawaiian Rolls recipe so much

The internet does not have a shortage of recipes for rolls like these, my I stand by my Homemade Hawaiian Rolls recipe big time – I’d put ’em up against any others that’s for sure. I tested these many times, taking proofing time, butter type, salt amount, and flavor elements into consideration as I worked toward what I was hoping to achieve. I think we nailed it, and I’m excited for you to give it a go yourself.

I had some family and friends over for a little Tiki themed dinner party and served these rolls as part of my island-inspired spread. Needless to say, they were a hit (rolls can’t help themselves that way). I put a little pot of creamy Pina Colada inspired butter on the table as well and that really seals the deal. Cream of coconut, pineapple juice and vanilla bean all mingle beautifully with some salted, soft butter and MAN is that stuff good.

Highly recommend giving that a whirl, as it’s the perfect meant-to-be companion to this Homemade Hawaiian rolls recipe.

What you’ll need to make my Homemade Hawaiian Rolls Recipe

• 4.5 teaspoons active yeast (takes about 2 packets)
• 1.5 cups pineapple juice (or pineapple mango juice)
• ⅔ cup granulated sugar, divided (I like to use coconut sugar, but granulated is great)
• 5 to 6 cups all-purpose flour
• ½ cup salted butter, softened or at room temperature, plus more for brushing
• 2 teaspoons vanilla extract
• 2 eggs, at room temperature
• 5 cups all-purpose flour, plus more as needed
• 1.5 teaspoons salt

Homemade Hawaiian Rolls Recipe: How to make IT

1. Butter or spray two 9-by-13-inch pans and set aside for now.
2. Either in the microwave or in a small saucepan on the stovetop, warm the pineapple juice to “lukewarm,” or 105 degrees F.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the warm juice, yeast, and 2 tablespoons of the sugar. Allow this mixture to bloom for about 5 minutes (it will activate and look foamy).
4. When that’s happened, add the soft butter, vanilla, eggs, and the rest of the sugar. Mix on low to combine.
5. Switch to the dough hook and add the flour. Mix on low-medium low so the dough comes together. You can continue adding flour until the dough pulls away from the sides of the bowl and is just un-sticky enough to handle (it will be pretty sticky, though). I usually use about 5.6 to 6 cups total. Knead for two minutes.
6. Cover the bowl with a clean kitchen towel and place in a warm-ish place to proof for 2 hours. 
7. Punch the dough down and divide it into small, roll-sized portions (I get about 24 rolls), or you can make larger ones – it’s really up to you. Space the rolls evenly apart in the two prepared pans and again, allow them to proof/rise for about an hour so they grow in size. 
8. Meanwhile, preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
9. Bake your rolls until deeply honey-golden on top and done all the way through, about 16 to 20 minutes (depending on size). If they start to get too dark on top before they’re cooked through, just lay a sheet of foil over top to stop that.
10. Brush them with melted butter right away when they get out of the oven, and enjoy warm.

Print