Homemade Hawaiian Rolls—Soft, Sweet, and Golden Perfection

Homemade Hawaiian rolls are pillowy soft, subtly sweet, and irresistibly golden—just like the iconic store-bought version, but fresher and even more delicious. Their light texture, hint of pineapple juice, and buttery finish make them perfect for sliders, breakfast sandwiches, or simply slathered in melted butter. Whether you’re prepping for a holiday dinner, backyard BBQ, or weeknight dinner, these rolls will quickly become a go-to recipe that makes your kitchen smell like a bakery.

What Makes Hawaiian Rolls Special

Unlike regular dinner rolls, Hawaiian rolls have a signature sweetness and rich flavor thanks to ingredients like pineapple juice, honey, and eggs. The dough is enriched, meaning it includes milk, butter, and eggs for a soft crumb and slight chew. These rolls are shaped into a tight cluster so they rise and bake together, creating that pull-apart effect everyone loves. With a beautiful golden top and airy interior, they’re everything you want in a roll—and more.

Ingredients

• 4 cups all-purpose flour (plus more as needed)
• 1 packet (2¼ tsp) active dry yeast
• ½ cup warm whole milk (110°F)
• ½ cup pineapple juice (room temperature)
• ⅓ cup honey
• ¼ cup granulated sugar
• 4 tbsp unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp salt
• 1 tbsp melted butter (for brushing)

Instructions

In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl or stand mixer, whisk together pineapple juice, honey, sugar, eggs, melted butter, and salt.
Add the yeast mixture and mix until combined.
Gradually add the flour 1 cup at a time, stirring or mixing on low speed until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes or in the mixer for 5–6 minutes until smooth and slightly tacky.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1½ to 2 hours or until doubled in size.
Punch down the dough and divide into 15 equal pieces. Roll each piece into a smooth ball.
Place rolls into a greased 9×13-inch baking dish, evenly spaced.
Cover loosely and let rise again for 45–60 minutes until puffy and touching.
Preheat oven to 350°F.
Brush the tops of the rolls with melted butter.
Bake for 20–25 minutes or until golden brown and baked through.
Brush with more melted butter while warm for that perfect glossy top.

Tips for Success

Use room-temperature pineapple juice to avoid slowing the yeast. Don’t add too much flour—the dough should be soft and slightly sticky. For extra flavor, add a few drops of vanilla or a pinch of ground ginger to the dough. If you want smaller rolls, divide the dough into 20 instead of 15.

Variations

Add shredded coconut to the dough for a tropical twist. Brush with honey butter after baking for extra sweetness. Use whole wheat flour for a heartier version.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10–15 seconds before serving. Freeze baked rolls in a freezer-safe bag for up to 2 months—thaw and warm as needed.

Final Thoughts

Homemade Hawaiian rolls are soft, sweet, and endlessly comforting. Once you taste the freshly baked version, there’s no going back to store-bought. Perfect for holidays, everyday meals, or any time you want that warm, buttery pull-apart moment.