These Sweet Hawaiian Bread Rolls are irresistibly soft, fluffy, and lightly sweetened, perfect for family meals or snack time.
Packed with protein from eggs and fiber from whole ingredients, they offer a balanced, nourishing treat.
Low in saturated fat and made with wholesome butter, these rolls are ideal for everyday baking—easy to make, satisfying, and perfect for sandwiches or fresh-from-the-oven indulgence.
Soft Sweet Hawaiian Bread Rolls
Equipment
- Stand mixer with hook attachment (1)
- Measuring cups and spoons set
- 9 x 13-inch baking dish (1)
- Whisk (1)
- Spatula (1)
- Small bowl for egg wash (1)
Ingredients
For the Dough:
- 4 cups all-purpose flour plus extra for dusting
- 3 tsp instant yeast
- ¾ cup granulated sugar
- 6 tbsp unsalted butter softened
- 2 large eggs room temperature
- ½ cup pineapple juice
- ½ cup whole milk lukewarm
- ¾ tsp salt
- 2 tsp vanilla extract
For the Egg Wash:
- 1 tbsp unsalted butter melted
- 1 large egg
- 2 tsp milk
For the Butter Glaze:
- 2 tbsp unsalted butter melted
Instructions
- Prepare the Dry Ingredients: Start by gathering your all-purpose flour, sugar, instant yeast, and salt. In the bowl of a stand mixer, combine these dry ingredients. Use a whisk to mix them thoroughly, ensuring the yeast and sugar are evenly distributed. This step is crucial because it guarantees consistent rising and even sweetness throughout the rolls.
- Create a Well for Wet Ingredients: Make a small well or indentation in the center of your dry ingredients. This little “nest” is where you will add your eggs, pineapple juice, milk, and vanilla extract. Adding wet ingredients to the center ensures a gradual incorporation into the flour, which helps prevent lumps and makes kneading smoother.
- Mix the Dough Base: Attach the hook attachment to your stand mixer. Add the eggs, pineapple juice, lukewarm milk, and vanilla extract into the flour well. Start mixing on low speed for about 5 minutes. The dough will begin to form a shaggy texture, gradually pulling together into a sticky but cohesive mass. This slow mixing develops the structure of your bread while keeping it soft.
- Incorporate the Butter: Once the dough starts coming together, begin adding the softened butter in small chunks. Add a little at a time while the mixer is running on low. Continue mixing for an additional 2 minutes after all the butter is incorporated. The dough should be smooth, elastic, and slightly tacky to the touch. This butter infusion is key to creating that soft, tender crumb typical of Hawaiian rolls.
- First Rise (Proofing the Dough): Transfer the dough to a greased bowl, turning it once to coat all sides lightly with oil or butter. Cover the bowl tightly with cling wrap or a clean kitchen towel. Place it in a warm, draft-free area to rise for 1½ to 2 hours, or until the dough has doubled in size. The temperature of your kitchen affects the rising time, so be patient—this first rise is essential for light, airy rolls.
- Punch Down and Shape the Rolls: After the dough has doubled, gently punch it down to release excess air. Dust a clean surface with flour and transfer the dough onto it. Divide the dough evenly into 15 portions. Roll each portion into a smooth ball, taking care to keep the surface taut. Uniform sizing ensures even baking and consistent softness across all rolls.
- Arrange Dough in the Baking Dish: Prepare a 9 x 13-inch baking dish by lightly greasing it or lining it with parchment paper. Place the dough balls in the dish in 5 rows of 3, leaving a little space between each one for expansion. Cover the tray with a towel or cling wrap and allow the rolls to rest for another hour. They should double in size again, creating the fluffy texture that makes these rolls irresistible.
- Preheat the Oven and Prepare Egg Wash: While the rolls are resting, preheat your oven to 350°F (175°C). In a small bowl, whisk together 1 egg, 2 teaspoons of milk, and 1 tablespoon of melted butter to make a glossy egg wash. This step will give the rolls a golden, shiny finish once baked.
- Brush the Rolls and Bake: Once the rolls have risen, gently brush each ball with the prepared egg wash using a pastry brush. Be careful not to deflate them. Place the baking dish in the middle rack of the oven. Bake for 22–25 minutes, keeping a close eye on them. The tops should turn golden brown while the centers remain soft and fluffy.
- Apply Butter Glaze and Cool: As soon as the rolls come out of the oven, brush them generously with 2 tablespoons of melted butter. This final touch adds richness, flavor, and a slightly glossy finish. Let the rolls cool for 5–7 minutes before serving, which helps the texture settle and enhances the soft, tender bite.
- Serve and Enjoy: Serve these rolls warm as a side dish, snack, or sandwich bread. Their subtle sweetness pairs beautifully with savory dishes or can be enjoyed on their own. Store leftovers in an airtight container for up to 2 days; for longer storage, freeze and reheat to enjoy fresh-baked softness anytime.
Notes
- If you prefer a natural sweetener, you can replace sugar with ¼ cup honey and add 2 tablespoons more flour to balance the dough.
- Always check the expiration date on your yeast to ensure proper rising.
- For sweeter rolls, increase sugar by an extra ¼ cup.
- Proof active yeast in lukewarm milk with a pinch of sugar before adding it to the dough to guarantee it’s active.
- Let the dough rise in a warm, draft-free spot for maximum fluffiness.
- Brush rolls with melted butter immediately after baking for a soft, rich finish.
- Avoid overbaking; remove rolls when lightly golden to maintain tenderness.
- Rolls can be shaped in different sizes, but adjust baking time accordingly.
Chef’s Secrets To Perfect Rolls
The secret to perfect Hawaiian rolls lies in patience and proper dough handling.
Always allow the dough to rise fully during both proofing stages; under-proofed dough produces dense rolls, while over-proofing can lead to collapse in the oven.
Using lukewarm liquids ensures yeast activation without killing it.
Gradually incorporating butter while kneading creates an incredibly soft and tender crumb.
A glossy egg wash before baking not only enhances color but also locks in moisture for a melt-in-your-mouth texture.
Serving Suggestions For Every Occasion
These Hawaiian rolls are incredibly versatile. Serve them warm as a side for soups, stews, or roasted meats.
Slice and use them as sandwich bread with turkey, ham, or grilled vegetables.
For breakfast, spread with cream cheese, butter, or jam. You can even make mini sliders or sweet rolls by adding pineapple or coconut fillings.
Their lightly sweet flavor complements both savory and sweet dishes, making them a perfect addition to any meal.
Storage Tips To Keep Rolls Fresh
Store leftover rolls in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them in a zip-top bag for up to a month.
To reheat, wrap rolls in foil and bake at 300°F for 5–10 minutes, or microwave briefly with a damp paper towel to retain softness.
Avoid refrigeration, as it can dry out the rolls and affect the texture. Always brush with butter after reheating for best flavor.
Frequently Asked Questions
1. Can I substitute whole milk?
Yes, you can use 2% milk, almond milk, or oat milk. Ensure it’s lukewarm to properly activate the yeast. Non-dairy options may slightly alter texture but will still yield soft rolls.
2. What if my rolls don’t rise?
If the dough doesn’t double in size, the yeast may be inactive, the liquid too hot or cold, or your room too cold.
Always proof yeast first if uncertain and provide a warm, draft-free environment for rising.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. Bring it to room temperature before shaping and let it complete its final rise before baking. This enhances flavor development.
4. How do I keep the rolls soft?
Brushing freshly baked rolls with melted butter and storing them in an airtight container helps retain softness. Avoid overbaking, as even a few extra minutes can dry them out.
5. Can I make smaller or larger rolls?
Yes, adjusting the size is easy, but remember to modify baking time.
Smaller rolls may bake faster (15–18 minutes), while larger rolls might need a few extra minutes. Always watch for a golden-brown finish.
