Homemade Hawaiian Rolls

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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.

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.

About 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 tsp 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 tbsp of oil in this recipe and add it to the yeast mixture in the beginning.

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Step by step instructions (pin)

Prepare the yeast

• Ensure the pineapple and coconut cream is warm, not cold.
• In a bowl, combine pineapple juice, coconut cream, yeast, egg, and sugar.
• Stir and set aside to foam for 3 to 5 mins.

Prepare the dough

• Measure the flour and salt in a mixer bowl.
• Add the yeast mixture.
• Knead on medium speed for about a minute scraping the sides of the bowl.
• Once all the flour is incorporated, knead the dough for three minutes until smooth.
• The dough will be soft and a little sticky by very elastic.
• Add the soft room temperature butter, a little at a time with the mixer on medium-low.
• The dough will again become sticky but it will come with kneading for 2 more minutes.

1st rise

• Transfer the dough to a lightly floured surface.
• Form the dough into a smooth ball and place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying.
• Cover with plastic and leave in a warm place for about an hour until double in size.

Divide and roll

• When the dough is double in volume, transfer to a well-dusted work surface.
• Divide the dough into portions - 16 small, 12 medium or 8 large buns.
• Hold each piece of dough in your hand and gather all the seems together.
• Place seam side down on the counter surface.
• Place your hand on the ball and move your hand back and forth, rolling the ball in your palm making sure the seams stay down at all times.
• This will compress the dough, which bakes beautifully, as well as seals the seams.

Proof and bake

• Place on a baking tray lined with parchment paper or a greased 13 x 9 sheet pan.
• Cover with a clean kitchen cloth.
• Let rest in a warm place for about 45 minutes until almost double in size.
• When almost doubled in size, preheat the oven to 190 C/ 375 F.
• Brush the rolls with egg wash.
• Bake for about 20 to 22 minutes until lightly golden.

Keep them soft

• When you take them out of the oven.
• Remove from the baking tray and instantly wrap them in a clean kitchen cloth for 10 minutes.
• After 10 minutes -  open the cloth and let cool completely.

10 tips for making perfect soft Hawaiian rolls

1. Measure all ingredients ahead of time, so you don't forget anything at the last minute.
2. For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
3. 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.
4. 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.
5. Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
6. 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.
7. Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
8. 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.
9. 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.
10. Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.

Frequently asked questions

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