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Homemade Hawaiian Dinner Rolls Recipe

Soft, slightly sweet Hawaiian-style dinner rolls made with pineapple juice and enriched dough.
Prep Time35 minutes
Cook Time18 minutes
Total Time53 minutes
Servings: 15 servings

Ingredients

  • 1/2 cup pineapple juice at room temperature, not cold
  • 1/2 cup milk warm
  • 6 tablespoons butter melted and cooled
  • 2/3 cup granulated sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 teaspoons instant yeast *see note
  • 4 to 4 1/2 cups bread flour *see note about adding final 1/2 cup gradually
  • 1 1/2 teaspoons salt
  • 1 egg egg wash for brushing
  • 2 tablespoons milk for egg wash

Instructions

  • In the stand mixer bowl combine the pineapple juice (room temperature), warm 1/2 cup milk, melted cooled butter, 2/3 cup sugar, 2 room-temperature eggs, vanilla, and instant yeast; stir briefly with a fork to combine.
  • Fit the mixer with the dough hook and add 2 cups of the bread flour and the salt. Mix on the lowest speed until the flour is incorporated.
  • Add 2 more cups of bread flour and continue kneading, increasing the mixer speed after the flour is incorporated.
  • For the remaining flour, add up to 1/2 cup more 1/4 cup at a time until the dough is soft and slightly sticky. Knead the dough for 5–6 minutes more; it should clear the sides of the bowl but may cling slightly to the bottom.
  • Turn the dough onto your hands or a clean surface briefly, spray the mixer bowl with cooking spray, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 90–120 minutes.
  • Grease a 9x13-inch baking dish with cooking spray.
  • Punch down the risen dough lightly, turn it onto a clean counter, and divide into 15 equal pieces using a bench scraper or knife. Roll each piece into a smooth ball.
  • Place the rolls in the prepared baking dish in 3 rows of 5 so they touch each other. Cover with plastic wrap and let rise until nearly doubled, about 60–90 minutes.
  • About 20–30 minutes before the end of proofing, preheat the oven to 375°F (190°C).
  • Whisk together 1 egg and 2 tablespoons milk to make an egg wash. Gently brush the tops of the rolls with the egg wash.
  • Bake the rolls in the preheated oven for 18 minutes, or until the tops are golden brown.
  • Remove the pan from the oven and cool the rolls in the pan on a wire rack for 10–15 minutes before serving; optionally brush with butter while still hot for extra shine.

Equipment

  • stand mixer with dough hook (or hand mixer with dough hook)
  • 9x13 inch Baking Dish
  • pastry brush
  • wire cooling rack
  • Plastic Wrap
  • Measuring cups and spoons
  • bench scraper or sharp knife

Notes

  • If using active dry yeast, proof it in the milk for 5–10 minutes first.
  • Add the final flour gradually until dough is soft and slightly sticky.
  • Rising times vary with temperature and humidity.
  • Enriched doughs take longer to rise than lean breads.
  • If the dough doesn't double in the first rise, the rolls will be dense.