Bring the classic Hawaiian flavors of pineapple and coconut to your homemade dinner rolls. These sweet Hawaiian rolls are buttery and soft. And, they are perfect just on their own or slathered with butter. In fact, we also use them for sandwiches and burger buns.
Table of Content
The first time I saw Hawaiian rolls in a bakery I was very intrigued. Of course, as soon as I tasted it I knew exactly why they were called that. The flavors of pineapple and coconut in these rolls are exotic as they are delicious. And, very different from the regular dinner rolls we are used to.
Since they are very addictive, it is difficult to have just one and stop. I remember when we'd go to the bakery it would be like having only bread for dinner. And, by the time we got home, we'd be full and stuffed with bread. Hence, I knew I had to learn to make these myself. So, I customized my basic dinner rolls recipe with the flavors of pineapple and coconut.
Why make these rolls
- The process for making these Hawaiian rolls is like any other dinner roll you've made before. The only difference is that this recipe has pineapple juice and coconut cream in it.
- Now, most recipes for Hawaiian rolls don't have coconut in them. But, for me, coconut and pineapple are true Hawaiian flavors. And, while the coconut cream is optional in this recipe, it makes a huge difference in the flavor. Therefore, I highly recommend it.
- Also, these rolls are sweeter than regular rolls because we have sugar as well as juice and cream, which are also sweet. And, the texture on the inside is light and fluffy, provided you do not add more than the amount of flour mentioned in the recipe.
Ingredients and substitutes
- Pineapple juice - You can use canned or fresh. And, the sweetness of the rolls will depend on the sweetness of the juice.
- Coconut cream - I use canned and it does not matter how thick the juice is. So, use whatever coconut cream you can find.
- Flour - Often, bread flour is recommended for making homemade dinner rolls or any homemade bread. And yet, I have been making it now for over 5 years and I always use all-purpose flour.
- Instant dry yeast - I like to use instant dry because I've always had great success with it. If you have to use active dry yeast you will need 2 ¼ teaspoon or one packet. And, if you use fresh yeast you will need about 21 grams. Also, it's not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
- Sugar - The sugar adds sweetness. But, sugar and fat in a bread recipe are also used to feed the yeast. Just as you need warm liquid to activate the yeast, you also need sugar and fat to strengthen it and let it grow. However, if you prefer, you can also substitute the sugar with honey.
- Butter - I like adding butter not just to feed the yeast but also to add flavor. And yet, you can substitute the butter with 2 tablespoon of oil in this recipe and add it to the yeast mixture in the beginning.
Sweet Hawaiian Rolls
- Yeast mixture - In a bowl, combine pineapple juice, coconut cream, yeast, egg, and sugar.
- Dough - Measure the flour and salt in a large bowl or stand mixer with the dough hook. Add the yeast mixture and combine well with a wooden spoon or spatula. Scrape the sides of the bowl.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment. - Knead bread-
- By hand - transfer to a well-dusted worktop and knead the dough for 4 to 5 minutes using the remaining flour only if necessary.-
- Stand mixer - once all the flour is well incorporated knead on medium speed for 3 to 4 minutes
- Butter - Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixer
Pro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky - Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- First rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again. - Divide - Punch down the dough and transfer the dough to a lightly floured surface. Using a dough scraper divide this log into 4 portions and then each of those portions into 4 again. This should give you 16 dinner rolls.
Pro-tip - You can make 16 dinner rolls each of about 65 grams or 12 buns of about 90 grams each. - Shape -
- Hold each piece of dough in your hand and gather all the seams together.
- Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand.
- Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
- Tray - Place the buns on a baking tray leaving enough room to rise and spread. Once you place the ball on the baking tray - flatten it with your fingers.
Pro tip - Flatten it will give us that bun not ball shape as it proofs and bakes. - Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls. - Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash - Brush the rolls with egg wash.
Pro-tip- Egg wash is a full egg with 2 tablespoons of water. An egg wash will give a nice golden brown color. - Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butter
Pro-tip - this is optional but adds a nice flavor and keeps the top crust soft. - Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft
Pro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Tips for Success
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
More bread rolls
How long will these soft Hawaiian rolls keep?
If stored properly, these soft rolls will stay for 2 to 3 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
How do you store bread at room temperature?
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
How to keep Hawaiian dinner rolls soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. And, keeping these dinner rolls covered will also keep them from drying out.
What do you serve with these dinner rolls?
These are great with any soup, stew, chili, or slow-cooked meat. Also, soup, salad and dinner rolls are a complete meal in our home.
In addition, they are perfect to soak up the gravy in slow-cooked lamb, beef or chicken dishes. In fact, my kids love lamb stew or chili with this bread.
Printable Recipe
Soft Hawaiian Rolls Recipes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 235kcal
Adjust Servings Here: 12 Buns
Description
Bring the classic Hawaiian flavors of pineapple and coconut to your homemade dinner rolls. These sweet Hawaiian rolls are buttery and soft. They are perfect just on their own or slathered with more butter. We even use them for sandwiches and burger buns.
Ingredients
Total dough - about 1100 grams - 65% Hydration
Egg wash
- ½ Egg (beaten)
Instructions
- Yeast mixture - In a bowl, combine pineapple juice, coconut cream, yeast, egg, and sugar.240 g Pineapple Juice, 120 g Coconut cream, 7 g Instant yeast, 30 g Sugar, 50 g Egg
- Dough - Measure the flour and salt in a large bowl or stand mixer with the dough hook. Add the yeast mixture and combine well with a wooden spoon or spatula. Scrape the sides of the bowl.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.550 g Bread flour, 9 g Salt
- Knead bread- By hand - transfer to a well-dusted worktop and knead the dough for 4 to 5 minutes using the remaining flour only if necessary.- Stand mixer - once all the flour is well incorporated knead on medium speed for 3 to 4 minutes
- Butter - Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixerPro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky60 g Butter
- Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- First rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide - Punch down the dough and transfer the dough to a lightly floured surface. Using a dough scraper divide this log into 4 portions and then each of those portions into 4 again. This should give you 16 dinner rolls.Pro-tip - You can make 16 dinner rolls each of about 65 grams or 12 buns of about 90 grams each.
- Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-floured surface while still holding it in your hand.Loosen the grip on the dough and roll back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.Pro-tip - the goal is to create a tight, smooth ball. If you overdo the rolling you will rip the top surface which will give a rough, not smooth roll.
- Tray - Place the buns on a baking tray leaving enough room to rise and spread. Once you place the ball on the baking tray - flatten it with your fingers.Pro tip - Flatten it will give us that bun not ball shape as it proofs and bakes.
- Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash - Brush the rolls with egg wash.Pro-tip- Egg wash is a full egg with 2 tablespoons of water. An egg wash will give a nice golden brown color.½ Egg
- Bake for about 20 to 22 minutes until lightly golden on top. When baked brush with melted butterPro-tip - this is optional but adds a nice flavor and keeps the top crust soft.
- Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Recipe Notes
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Overnight Rolls - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
- Storing these rolls- These dinner rolls do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - The dough does need kneading so if possible try using an electric mixer.
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
Calories: 235- kcalCarbohydrates: 40- gProtein: 6- gFat: 6- gSaturated Fat: 3- gCholesterol: 30- mgSodium: 434- mgPotassium: 96- mgFiber: 2- gSugar: 8- gVitamin A: 146- IUVitamin C: 2- mgCalcium: 12- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Augustina Ogunbiyi
Day 11 done. Thank you.
Judy Vallas
Your site is wonderful and very informative. There is a broken link from your recipe listing and from a search on google for your meat stuffed pleated bread. All references on google and Pinterest and your site automatically link to this page, Hawaiian rolls.
Veena Azmanov
Thank you Judy. Yes, that was an old post which I deleted long ago but the links are still out there. Will check with my webguys to see how I can fix this. Thank you so much
XXX
Anita
Yay, now I don't need to keep buying Hawaiian rolls from the grocery store. And homemade is even better. 🙂
Veena Azmanov
Thanks, Anita. Yes, these are so easy to make.
Krissy Allori
I don't know much that is better than homemade bread. These rolls are incredible! I loved them and so did my whole family.
Veena Azmanov
Thank yo so much, Krissy. So happy your family enjoyed these. Thanks for coming back to write this feedback.
cindy
What a delicious recipe. My oldest son LOVES these rolls! Its always a battle to see how gets the extra rolls at the family dinner! I need to make this in double!
Veena Azmanov
Thanks, Cindy. So happy you enjoy these. I do love making double batches for the freezer.