Hawaiian Dinner Rolls Recipe

4.60 from 10 votes

Bring a taste of the islands to your table with Hawaiian Dinner Rolls! Their soft texture and subtle pineapple sweetness make them the perfect choice for any dish.

Prep Time3 45

Cook Time22

Total Time4 7

Course: Bread

Cuisine: American

Servings: large rolls

Calories: 268kcal

Author: Andrea

Ingredients

8 Tbsp (1 stick) unsalted butter cubed
1/4 cup buttermilk
3/4 cup pineapple juice*
1/2 cup brown sugar
3/4 tsp vanilla extract
1/4 tsp coconut extract
3 3/4 - 4 cup all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1 tsp salt
1/4 tsp ground ginger
2 eggs + 1 yolk room temperature

Instructions

Heat oven to 200 degrees Fahrenheit (93 degrees Celsius).
In a medium-sized microwave-safe bowl (or a 2 c. glass measuring cup), combine the butter, buttermilk, pineapple juice, and brown sugar. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 40 seconds on HIGH in my microwave). Allow to sit for 3-4 minutes on the counter until it cools and reaches approximately 110 degrees Fahrenheit (43 degrees Celsius), then add the extracts.
Meanwhile, in the bowl of a stand mixer, combine the 3¾ cups of flour, yeast, salt, and ground ginger. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the eggs and egg yolk. A sticky dough will begin to form. Switch to the hook attachment and knead the dough for 7-8 minutes, adding 1/4 cup more of flour if necessary. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour in total! Once the dough has been kneaded, form it into a ball and place it in a large metal or glass bowl that has been lightly greased. Cover with a clean towel, turn OFF your oven, place inside, and allow to rise for 1-1½ hours or until doubled.
Once the dough has doubled, remove and gently deflate. Divide into 12 equal pieces. Roll into circles and place in a parchment-lined 9x13 pan or ¼ baking sheet. Heat oven to 200 degrees Fahrenheit (93 degrees Celsius). Generously butter the tops and sides of each roll. Place a clean kitchen towel over the top. Turn OFF your oven and place the covered rolls inside to rise for 1-1½ hours or until doubled.
Remove the rolls from the oven and turn ON your oven to 350 degrees Fahrenheit (177 degrees Celsius). Once heated, bake the rolls for 22-25 minutes or until the tops are golden brown in color.
Remove from the oven and brush with the remaining butter. (SEE NOTES)

Notes

*I used an 8 oz. can of Dole pineapple tidbits and just pureed it. You could also use a can of 100% pineapple juice.

These rolls, like any, will have slightly crunchy tops. As they sit on the counter while they cool, they will soften, especially with the butter on them. But, if you want them to be extra soft, after cooling for 20 minutes, cover them with foil and allow them to sit for an additional 20 minutes. The warmth of the rolls will circulate and help soften the tops.

You can store these Hawaiian Sweet Rolls at room temperature in an airtight container for up to 4 days or refrigerated for up to a week. For longer storage, freeze the rolls in a sealed bag for up to 3 months.

To reheat, thaw if frozen, then warm in a 300°F (150°C) oven for about 10 minutes or until heated through. Microwaving for a few seconds is also an option if you prefer a quick warm-up, though oven reheating is recommended to preserve their texture.

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