Servings
Font
Back
Hawaiian Rolls
5 from 828 votes

Hawaiian Rolls

These Hawaiian Rolls combine pineapple juice, butter, and vanilla to create a subtly sweet and soft bread. The dough has a slight stickiness but rises to form tender, fluffy rolls with a tender crumb. The use of pineapple juice and vanilla extract gives the rolls their distinctive mild fruitiness and aroma. They are shaped and baked in pans, resulting in golden, pull-apart rolls perfect for accompanying meals or sandwiches.

Prep Time
4 hrs 30 mins
Cook Time
25 mins
Total Time
4 hrs 55 mins
Servings: 24 rolls
Calories: 170 kcal
Course: Side Dish, Bread
Cuisine: American

Ingredients

  • 1 ½ cups pineapple juice
  • 4 ½ teaspoons active dry yeast
  • 2/3 cup granulated sugar divided
  • 1/2 cup butter at room temperature, plus extra for brushing rolls
  • 1 teaspoon vanilla extract
  • 2 egg large
  • 5-6 cups bread flour
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Grease 2 9x13-inch pans. Set aside.
  2. In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
  3. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
  4. Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
  5. Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
  6. Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
  7. Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
  8. Once the dough comes together and clears the sides, continue to knead for about 1 minute.
  9. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 ½ hours.
  10. Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
  11. Place half of the rolls in each pan.
  12. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 ½ hours.
  13. Toward the end of the second rise, preheat oven to 350 F.
  14. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
  15. Immediately brush rolls with butter.
  16. Serve warm or at room temperature.

Notes

  • All-purpose flour can replace bread flour, but additional flour (up to 1 cup more) may be needed to reach the right dough consistency.
  • Check that the pineapple juice is appropriately warmed (around 105°F) to activate the yeast without killing it.
  • Allow the dough to rise until doubled in size, which usually takes about 1½ hours.
  • Brush rolls with butter after baking for a shiny, flavorful finish.
  • Nutrition facts provided are estimates and may vary depending on specific ingredients used.

Nutrition Information

Serving 1roll Calories 170kcal (9%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 23mg (8%) Sodium 137mg (6%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 140IU (3%) Vitamin C 1.6mg (2%) Calcium 10mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24 rolls

Amount Per Serving

Calories 170

% Daily Value*

Serving 1roll
Calories 170kcal 9%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 137mg 6%
Potassium 72mg 2%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 140IU 3%
Vitamin C 1.6mg 2%
Calcium 10mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.