These Hawaiian Rolls have buttery golden tops and the softest, most tender crumb that practically melts in your mouth. I love serving them warm straight from the oven, but they’re just as perfect sliced and used for sliders, piled high with sandwich fillings, or—on lazy days—simply slathered with butter. They’re versatile, fluffy, and a guaranteed crowd-pleaser every time I bake a batch.
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Easy Hawaiian Rolls Recipe
There is just something I find magical about homemade rolls fresh from the oven. These Hawaiian rolls take that magic up a notch with their soft, pillowy texture and a hint of tropical flavor from pineapple juice.
I love how the buttery golden tops and tender crumb melt in my mouth, making them perfect on their own or as the base for sliders, sandwiches, or slathered with butter. This recipe is surprisingly easy with mostly basic pantry staples, but it does require a bit of patience for the dough to rise. The result is soft, slightly sweet, buttery rolls that feel indulgent but are completely doable at home. I like serving them with weeknight dinners, holiday spreads, or any time I’m craving a warm, homemade treat.
Hawaiian Rolls
Cost $3.25 recipe / $0.27 serving
Ingredients
- 3½ cups all-purpose flour (plus a little more for dusting, (420g) $0.61)
- 2¼ tsp active dry yeast (1 packet, (6.75g) $0.33)
- ¼ cup whole milk (warm, about 110°F (2 fl. oz., 59ml) $0.06)
- ¾ cup pineapple juice (room temperature, (6 fl. oz.,180ml) $0.56)
- ¼ cup brown sugar (55g, $0.13)
- ¼ cup salted butter (melted, (57g) $0.46)
- 1 large egg ($0.20)
- 1 tsp salt (5.7g, $0.02)
- ½ tsp vanilla extract (2.5ml, $0.34)
Glaze
- 2 Tbsp salted butter (melted, (28g), $0.23)
- 1 Tbsp honey (21g, $0.21)
- 1 tsp flaky salt (optional (2.5g) $0.10*)
Instructions
- In a small bowl, combine the warm milk, yeast, and 1 tsp of the brown sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together the pineapple juice, remaining sugar, egg, melted butter, salt, vanilla, and bloomed yeast mixture.
- Add flour, 1 cup at a time, mixing until a very soft, slightly tacky dough forms. You might not need all of the last ¼ cup. Add gradually to keep dough soft.
- Turn out dough to a floured surface and knead 8-10 minutes until smooth, elastic, and supple. The dough should feel soft but not wet.
- Place the dough in a greased bowl, cover, and let rise 1-1½ hours until doubled.
- Punch down the dough, divide into 12 even pieces (about 2.5 oz. / 71g each), and shape into smooth balls.** Arrange in a greased 9×13-inch baking pan.
- Cover and let rise for 45-60 minutes until puffy and touching.
- Preheat the oven to 350°F (177°C). Bake for 20-25 minutes until golden brown and the internal temperature is about 190°F.
- Brush warm rolls with melted butter and honey. Cover loosely with a clean towel to trap steam for an extra-soft crust. Finish with flaky salt and serve warm.
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Equipment
- Small Bowl
- Large Bowl
- 9×13 Baking Dish
Notes
Nutrition
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Gather the ingredients.
Activate the yeast: Combine ¼ cup of warm whole milk, 2¼ tsp of active dry yeast, and 1 tsp of brown sugar in a small bowl or measuring cup and let it sit until the mixture becomes foamy.
Combine wet ingredients with yeast mixture: In a large bowl, combine ¾ cup pineapple juice, remaining brown sugar, 1 egg, ¼ cup melted butter, 1 tsp salt, ½ tsp vanilla, and the bloomed yeast mixture.
Add flour: Add the flour, 1 cup at a time, mixing until a very soft, slightly tacky dough forms. You might not need to use all of the last ¼ cup; add it gradually to keep the dough soft.
Knead the dough: Place the dough on a floured surface and knead for 8-10 minutes or until it becomes smooth, elastic, and supple. The dough should feel soft but not wet.
Let the dough rise: Transfer the dough to a greased bowl, cover, and let it rise for 1-1½ hours until it has doubled in size.
Portion the dough and let it rise again: Punch down the dough, divide it into 12 even pieces of about 2.5 oz each, and shape them into smooth balls. Place the balls in a 9×13 greased pan.
Cover and bake: Cover and let the rolls rise until they are puffy and touching.
Preheat the oven to 350°F (177°C) and bake the rolls for 20-25 minutes until golden brown and the internal temperature is about 190°F.
Brush and serve: Brush the warm rolls with melted butter and a drizzle of honey. Cover loosely with a clean towel to trap the steam for an extra-soft crust. Finish with flaky salt.
Serve: Serve the rolls warm and enjoy.
how to store
If you want to get a head start on making these rolls, shape them and refrigerate them overnight before baking. Allow the rolls to come to room temperature and complete the second rise before baking.
Store cooled rolls in an airtight container or zip-top bag at room temperature for 2-3 days. Keep them slightly wrapped in a clean kitchen towel to retain softness. To lengthen their shelf life, rolls can be stored in the fridge for up to 5 days. Reheat gently in the oven or microwave to restore softness.
Wrap rolls individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature and warm in the oven at 300°F (150°C) for 5-10 minutes before serving.
Serving Suggestions
I love serving these rolls warm with a pat of butter or a drizzle of honey. They are perfect for breakfast or alongside dinner. I also like to use these rolls to make turkey sliders. They also make a great side to soak up all the goodness left in my bowl when I make vegetarian chili or hearty beef stew.
