Hawaiian Rolls | What’s Cookin’ Italian Style Cuisine

Buttery, golden brown fluffy dinner rolls with a hint of sweetness from pineapple juice and delicate texture are so super addictive and actually delicious any time of the day.

Hawaiian Rolls are light, fluffy, so moist delicious, and similar but better than any store-bought version.

You will be pleasantly surprised by just how easy these are to make, right in your own kitchen.

We also love no-knead french bread or pizza dough that I make often, and now it’s so super simple even the kids can make it.

This bread can be shaped any way you like, loaves, or braided, but will make the perfect round Hawaiian rolls.

Scroll down to the printable recipe card at the bottom, and hit print for the recipe measurements and instructions.

Steps for Hawaiian Rolls

1. make this recipe and let it rise twice
2. divide the dough into 12 pieces and roll them into balls (or braid them using 3 long strips)
3. place into two greased 13 x 9 pan proof for another hour
4. brush with melted butter
5. bake at 350 degrees for 20 minutes or until golden on top
6. Scroll down to the printable recipe card for all the ingredients and measurements

Shopping List of Ingredients

• bread flour 
• pineapple juice
• active dry yeast
• granulated sugar divided
• butter at room temperature
• vanilla extract 
• eggs 
• salt 
• After baking:
  brush with melted butter
• Scroll down to the printable recipe card for all the ingredients and measurements

Tips:

• let rise in a warm place( I usually turn my stove on for around 1/2 hour, shut it off and place the dough in the bowl covered on the stovetop)
• make sure the water is warm to the wrist when mixing with yeast at 105 degrees after warming the pineapple juice
• Proofing times will vary depending on the temperature of the dough and the climate you live in. Use your fingertip to see if the dough bounces back slightly, then it’s ready to be baked.
  If the indentation stays, it’s starting to over-proof and needs to be baked. If the bread deflates using your fingertip, then it has over-proofed.
• any shapes can be made, ropes, braids, or just a round loaf 
• the bread freezes perfectly for up to 3 months
• Scroll down to the printable recipe card for the entire recipe, ingredients and measurements

Shapes To Make

1. round pan
2. criss-cross
3. braided long loaf
4. round braided loaf
5. regular long loaves
6. any moldable shaped pans
7. round balls for making rolls

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Best Dinner Rolls or Loaf

If you’re looking for delicious toast for breakfast, hamburger rolls, french toast, or fabulous-tasting sandwich bread, look no further this Hawaiian bread recipe is the only one you’ll need.

Don’t be afraid to get creative in the shapes, the bread can be shaped into any form you desire and still slices well or make perfect rolls!

These tasty dinner rolls won’t be around long, everyone will rave about them.

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rolls, sweet rolls, yeast rolls

American

Yield: 16

Author: Claudia Lamascolo

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Hawaiian Rolls

Fluffy soft and squishy Hawaiian sweet rolls are perfect with any meal and are so delicious!

Prep time: 25 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 45 M

Ingredients

• 5-6 cups bread flour
• 1 1/2 cups pineapple juice
• 4 1/2 teaspoons active dry yeast
• 2/3 cup granulated sugar divided
• 1/2 cup butter at room temperature (make sure this is very soft to combine correctly however not melted)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon salt
• After baking:
• brush with melted butter

Instructions

1. Line 2 baking 9×13-inch pans with parchment paper and set aside.
2. Place the pineapple juice in a small saucepan over low heat and use an instant-read thermometer and heat the juice until this registers at 109 degrees.
3. Shut off the heat and let cool down to 105 degrees.
4. Add the yeast to an extra large mixing bowl and stir together yeast and 2 tablespoons of sugar.
5. Add the warm juice to the yeast and let this sit for 10 minutes.
6. Stir in the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
7. Using a dough hook, add 3 cups of flour and salt and mix this on low.
8. Add the flour a little at a time on low speed until the dough comes away from the bowl it will still be sticky.
9. Take the dough out and knead this for 2 minutes.
10. Place the bowl in a warm area covered with plastic wrap and a warm towel.
11. Let rise until doubled in size around 2 hours.
12. Shape dough into rounds (around 16)
13. Add these rolls to each pan.
14. Cover rolls with plastic wrap and let rise again for 1 hour.
15. Preheat the oven to 350 degrees.
16. Bake rolls for around 20 minutes or until golden in color.
17. Remove from oven.
18. Brush rolls with melted butter while still hot.

Notes

Tips:

• let rise in a warm place( I usually turn my stove on for around 1/2 hour, shut it off and place the dough in the bowl covered on the stovetop)
• make sure the water is warm to the wrist when mixing with yeast at 105 degrees after warming the pineapple juice
• Proofing times will vary depending on the temperature of the dough and the climate you live in. Use your fingertip to see if the dough bounces back slightly, then it’s ready to be baked. If the indentation stays, it’s starting to over-proof and needs to be baked. If the bread deflates using your fingertip, then it has over-proofed.
• any shapes can be made, ropes, braids, or just a round loaf 
• the bread freezes perfectly for up to 3 months

Nutrition Facts

Sodium (milligrams)

204 mg

Cholesterol (grams)

39 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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