Name: Hawaiian Dinner Rolls
Prep time: 20 min
Cook time: 18 min
Total time: 188 min
Ingredients: 3/4 cup pineapple juice (6-ounce can, warm to 95-100 degrees F.); 2 1/4 teaspoons active dry yeast ((1 envelope)); 1/3 cup granulated sugar (divided); 1/4 cup unsalted butter (melted); 1 egg; 3 1/4 cups unbleached all-purpose flour; 1/2 teaspoon salt (if using salted butter, I usually decrease the salt to ¼ teaspoon)

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These homemade Hawaiian Dinner Rolls are so easy to make, you are never going to want to buy Hawaiian rolls from the store again! These buns are soft in the middle and have a wonderful, sweet taste, with a hint of pineapple. If you close your eyes, you may think you are on a beautiful Hawaiian Island.

Looking for a great entertaining idea? This Crostini Recipe is made in our house all the time. They are golden, crispy, salty, and perfect with so many toppings. Come and learn how to make the perfect crostini.

Why I Love This Recipe

So easy to make
Wonderful taste and texture
Better and cheaper than store-bought
Perfect for lunchtime sandwiches or sliders
Make a great dinner roll for any meal

Helpful Items for This Recipe

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4.2 QT Baking Dish, 9×13 Large Porcelain Baking Pan

Mixing Bowls with Lids, 6-Piece Stainless Steel Salad Bowls

Danish Dough Whisk – Traditional Stainless Steel Wire Loop Bread Mixer

Ingredients to Make Hawaiian Dinner Rolls

Ingredients

Pineapple juice – Adds the perfect island flavor to the rolls.

Active dry yeast – Make sure you have fresh yeast.

Granulated sugar – Regular white sugar activates the yeast and adds sweetness to the rolls.

Butter, melted – Use salted butter, but you can use unsalted butter. Adjust the salt you add accordingly.

Egg – Use large eggs when baking. We use the whole egg for this recipe.

All-purpose flour – Regular AP flour works best in this recipe.

Salt – Use Kosher or sea salt when baking.

How to Make Hawaiian Dinner Rolls

In a bowl, add the warm pineapple juice, active dry yeast, and 1 tablespoon of granulated sugar. Mix slightly and let it sit for 5 minutes to allow the yeast to activate. If, after 5 minutes, you have a foamy mixture, proceed to the next step. If you don’t, restart this step because the yeast is not active; it can lead to the bread not rising properly.

Add the remaining sugar and melted butter. Mix well. Add the egg and mix until all ingredients are combined.

Next, add the flour in 2-3 increments, mixing well in between each addition. Add the salt with the last flour addition.

Knead the dough for 2-3 minutes. You can knead in the bowl or on a working surface. Afterwards, place the dough ball into a bowl and cover with plastic wrap.

Place the bowl in a warm place in the kitchen and allow the dough to rise for 90 minutes or until it has doubled in size.

Divide into balls

Butter a 9×13 baking dish. Set aside.

Once the dough has doubled in size, divide it into 12 pieces. Roll into balls and place in the prepared baking dish.

Cover with plastic wrap and allow the dough to rise for 60 minutes. If you have a really cold kitchen, it might take longer, or if you have a warm kitchen, it might be quicker. The rolls are ready to bake once they have doubled in size.

Once your rolls have risen, preheat the oven to 350 degrees F.

OPTIONAL: Brush an egg white on the rolls before baking. Some people prefer this, but I don’t. My preferred method is brushing butter on the rolls as soon as they are out of the oven.

Bake in the preheated oven for 15-18 minutes or until the top of the rolls is golden brown and the internal temperature is 190 degrees F.

Cool in the pan for 2-3 minutes, then transfer the rolls to a cooling rack to cool completely.

Look at how light and fluffy that beautiful dinner roll is! Don’t you want to take it, smear it with butter, and take a big bite!?

Little Chef’s Secrets

FAQs

Why is my yeast not foaming in step 1? Your pineapple juice was too hot or too cold. Too hot means the yeast has burned, and too cold means the yeast hasn’t been activated yet. The yeast needs the perfect temperature to bloom. Or your yeast has expired, check the date before using.
Why add the flour in 2-3 increments? Through experience, I have noticed that when adding the flour in increments, it will mix more easily, and the gluten (elasticity) of the dough will develop faster.
Before baking, do I need to brush the rolls? No. You don’t have to do anything before baking or even after they are baked. It is a preference. My personal preference is brushing butter once they are out of the oven. If you want to make it easy on yourself, you can take a stick of butter and rub it on top of the bread. The second option is egg wash. I don’t like this method as it seems the rolls won’t last as long. I have a really hot and humid kitchen.
I don’t have pineapple juice. You can use warm milk or water. Keep in mind that it will change the final flavor profile of the rolls.
Storage: Once the rolls are completely cooled, place them in an airtight container or bag. They will keep at room temperature for 2-3 days, or you can freeze them for up to 3 months.
You can serve the Hawaiian dinner roll as a roll for a roast or grilled chicken. You can also make sliders, sandwiches, and garlic bread to serve as a side dish.

Close-up look at the Hawaiian Dinner Rolls.

Pin it HERE!!

Pin it HERE!!

Tara Noland