Hawaiian Bread Rolls

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
16 Servings
Prep Time 30 minutes
Cook Time 22 minutes
Rising time 2 hours 45 minutes
Total Time 3 hours 37 minutes
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Hawaiian Bread Rolls are the perfect fluffy, sweet, and buttery dinner roll that tastes even better warm and fresh from the oven.

Homemade Dinner Rolls make a simple Side Dish that you can serve with practically any dinner. These fluffy Hawaiian Rolls are a fun change of pace from traditional fluffy bread rolls.

Sabrina’s Hawaiian Bread Rolls Recipe

I definitely recommend trying this homemade version, over buying a bag of Hawaiian rolls at the store. This copycat version is even more delicious, with a wonderful pillowy texture. These sweet bread rolls make an excellent side, but there are plenty of other ways to use these. They’re the perfect buns to serve as a slider recipe, like our Cuban Pork Sliders. Or add mini burger patties, Pulled Pork, or BBQ Pulled Chicken to the center of the rolls.

Dinner, then Dessert

Hawaiian Bread Rolls Recipe

Hawaiian Bread Rolls are the perfect fluffy, sweet, and buttery dinner roll that tastes even better warm and fresh from the oven.
Yield 16 Servings
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 3 hours 37 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Side view of golden and delicious bread roll.
PrintRate

Ingredients
 

  • 3 cups flour , divided
  • 1 tablespoon instant yeast
  • 2 tablespoons water
  • 1/2 cup pineapple juice
  • 1/4 cup unsalted butter , softened
  • 1/3 cup brown sugar , packed
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons potato flour
  • 1 1/4 teaspoons salt

To Finish:

  • 1 large egg white
  • 1 tablespoon water

Instructions

  • In the bowl of your stand mixer combine ¼ cup flour, 1 tablespoon instant yeast and 2 tablespoons water to make the sponge.
  • Allow the sponge to rest for 15 minutes.
  • Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla extract and mix until combined.
  • Whisk together the rest of the flour, potato flour, and salt before adding to the liquid ingredients.
  • Mix and knead until the dough is cohesive and smooth, it may take a while because it will be really sticky at first.
  • Use a flat beater in your stand mixer for 3 minutes.
  • Switch to a dough hook for 5 minutes on medium speed.
  • If it is still sticking like crazy add a couple more tablespoons of flour as needed.
  • Grease a large mixing bowl and form the dough into a ball.
  • Put into the bowl and cover with a towel.
  • Let rise for 1.5 to 2 hours.
  • Gently deflate the dough and cut into 16 even pieces.
  • Roll into balls and place into 9×13 baking pan sprayed with vegetable oil spray.
  • Cover dough gently with clean dry kitchen towel.
  • Let rise again for 45 minutes.
  • Beat egg white with 1 tablespoon cold water.
  • Brush the mixture on the dough balls.
  • Preheat oven to 350 degrees.
  • Bake for 20 to 22 minutes.

Nutrition

Serving: 1 Roll | Calories: 150kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 197mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These look amazing! Can the dough be made ahead and refrigerated overnight before baking or would that affect the texture?

    Reply

    1. Hi Erin, I haven’t refrigerated the dough overnight but if I did, I would do it after the 1st rise and not for more than 24 hours in the refrigerator. Then remove your dough and wait for it to come to room temp. Shape your dough and let it rise again per the recipe card instructions. Let us know how your rolls turn out!

      Reply