Soft, fluffy, and lightly sweetened, these Hawaiian Bread Rolls are perfect as a snack, side dish, or sandwich bread. Easy to make from scratch, they’re high in protein, fiber-rich, and low in saturated fat, making them a wholesome choice for everyday baking. Brush with butter for an extra golden finish and enjoy warm from the oven.
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.