Homemade Hawaiian Bread Rolls

This copycat recipe for Homemade Hawaiian Bread Rolls is perfectly sweet, soft, fluffy, and golden brown. You’re going to love how easy these are to make! Watch the video to learn how.
Homemade Hawaiian Bread Rolls - perfect copycat recipe!!

Now that it’s officially summer, at least for this half of the world, I can’t stop thinking about tropical getaways. It’s kind of ridiculous that it’s SO hot here in Phoenix that a tropical getaway sounds like it would be significantly cooler. At least it might be more, well, moist, instead of bone-dry and desolate like it’s been in Arizona. I think we’ve had less than 2-inches of rain this entire year to date. Why anyone ever decided to live here in the first place is beyond me! We’d all be goners without modern conveniences and water systems.

The best I can do this summer since I unfortunately don’t have any tropical vacations planned is to eat like I’m on vacation. And although I’m not quite sure how authentic the idea of Hawaiian bread rolls is, these are just perfect for any summer feast. Seriously, just look at these pictures. I’m so glad I finally got down a nearly perfect copycat recipe for homemade Hawaiian bread rolls to share with you. I hope your family loves it!!

Do you have any fun vacations planned for the summer?

Homemade Hawaiian Bread Rolls - so soft and fluffy!

Recipe Notes:

Don’t let these intimidate you, they’re meant to ensure your baking success!

  • The recipe is specifically written to produce bread rolls as similar as possible to the store-bought kind, so changing or substituting anything will produce different results!
  • This recipe is meant to be sweet, which is why the pineapple juice and sugar is added. If you don’t want it to be sweet reduce the sugar.
  • The recipe calls for instant yeast because I find that to be easy and simple. If you need to use active dry yeast instead, add it to the pineapple juice and milk and let sit for 5 minutes before proceeding with the recipe. Note that you may have longer rising times.
  • You may knead the dough by hand if you don’t have a stand mixer. It may take up to 10 minutes by hand.
  • You may use all-purpose flour instead of bread flour, but the bread flour gives these rolls a perfectly round shape and chewy texture.
  • Weighing the flour gives you the most accurate and best results, but if you’re using cup measures be sure to use the spoon & level method.

MAKE AHEAD:

  • You can freeze 10 minutes after your shape the dough into rolls. Defrost overnight in the fridge, let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
  • You can also let the shaped rolls rise overnight in the fridge. Let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
  • You can freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes. You can also bake straight from the freezer at 300°F for 20 to 25 minutes, though this method may produce more dry rolls.

Recipe Rundown
Taste: Sweet, slightly tropical, and buttery.
Texture: Soft, fluffy, and tender with a golden brown chewy exterior.
Ease: If bread baking overwhelms you this is a wonderful place to start!! Watch the video and read the above recipe notes and you’ll be good to go, promise!
Appearance: Who could resist one of these big beautiful sweet golden rolls? They look just like the store-bought ones!
Pros: Easy, relatively quick, delicious, perfect for a special dinner.
Cons: None except maybe that these are made with white flour.
Would I make this again? Oh absolutely!

Homemade Hawaiian Bread Rolls - perfect copycat recipe!!

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Homemade Hawaiian Bread Rolls

Yield: 15 bread rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours 10 minutes

Ingredients:

For the rolls:

1/2 cup pineapple juice
1/2 cup warm milk (100 – 110°F)
4 tablespoons unsalted butter, melted and slightly cooled
2 whole eggs, lightly beaten
6 tablespoons granulated sugar
1 1/2 teaspoons fine salt
2 1/4 teaspoons (1 packet) instant yeast
4 1/2 cups (20 ounces) bread flour

For baking:

1 large egg

Directions:

Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour, kneading until a dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.

Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.

In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 375°F.

Bake the rolls for 20 minutes, or until golden brown. Serve warm.

Adapted from JW Food and Design and here

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Homemade Hawaiian Bread Rolls - perfect copycat recipe!!

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14 Responses to “Homemade Hawaiian Bread Rolls”

  1. #
    1
    Chloe @ foodlikecake — June 25, 2014 at 3:56 am

    These look amazing!

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    2
    Chloe @ foodlikecake — June 25, 2014 at 3:57 am

    These look so soft and fluffy, mmm :-)

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    3
    Nicole ~ Cooking for Keeps — June 25, 2014 at 9:07 am

    I swear those little sweet rolls get me every time. I find myself not able to stop eating them if I have them around, but if I made them myself, I couldn’t feel bad about snarfing them down since I’d never waste anything I actually made. :)

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    4
    Katie — June 25, 2014 at 11:35 am

    I know what I’m making this weekend. These would be amazing with pulled pork.

    • Tessa replied: — June 26th, 2014 @ 1:09 pm

      I literally had these with pulled pork for dinner on Tuesday night!

  5. #
    5
    Jaclyn — June 25, 2014 at 11:48 pm

    That texture looks PERFECT! And that golden top, to die for!

  6. #
    6
    Gaby — June 26, 2014 at 6:58 am

    So soft and with just a hint of sweetness, these would be irresistible!

  7. #
    7
    Carol — June 26, 2014 at 7:15 am

    Can you do this in a bread maker as a loaf?

    • Tessa replied: — June 26th, 2014 @ 1:11 pm

      I don’t own a bread maker but I don’t see why not… it wouldn’t exactly be a copycat recipe at that point though!

  8. #
    8
    Jess — June 28, 2014 at 8:18 am

    Wow, these look great, and I imagine taste even better! I love these with pork, and coleslaw.

  9. #
    9
    Allie — June 29, 2014 at 4:19 am

    Can’t wait to try this! Have always loved those King Hawaiian Bread Rolls. Quick question, can the recipe be halved? Otherwise would you instead recommend using some AP flour since I won’t have enough bread flour? I prob have around 3 cups of bread flour left but can’t wait to make this soon!

    • Tessa replied: — June 29th, 2014 @ 8:01 am

      You should be just fine using up all the bread flour you have then substituting AP flour for the remaining amount.

  10. #
    10
    Leah — July 7, 2014 at 6:32 am

    I made these yesterday and they turned out harder then i’m sure there supposed to be rather than light and fluffy. I’m wondering if that is the result of not letting it rise long enough? Thanks!

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    11
    Melchor Mesias — August 11, 2014 at 6:51 pm

    Good day ma’am Tessa that was another amazing bread recipe…it’s a big help to me because here in our country philippines culinary school is so expensive ..so I’m very thankful to find your website…thank you so much…more power and Godbless…

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