Homemade Hawaiian Bread Rolls

Yield: 15 bread rolls

Prep Time: 20 minutes

Cook: 2 hours 10 minutes

Tessa Arias 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...

53 Responses to “Homemade Hawaiian Bread Rolls”

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

    These look amazing!

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

    These look so soft and fluffy, mmm :-)

  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. :)

  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 — June 26, 2014 at 1:09 pm

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

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

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

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

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

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

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

    • #
      Tessa — June 26, 2014 at 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. #
    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. #
    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 — June 29, 2014 at 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. #
    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!

  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…

  12. #
    Amber — August 29, 2014 at 2:50 pm

    These look great and will be the first recipe I make with my new stand mixer. Thanks so much

  13. #
    Juney — October 18, 2014 at 8:33 am

    This was sooooo fantastic tasting and easy. I’ve turned into a Carb-Monster…. I ate two in a row !!!

  14. #
    Desiree' McCann — November 3, 2014 at 8:01 am

    I am curious. My dough has been sitting in the bowl for about 45 minutes now and it hasn’t risen at all. First time making any kind of bread.

    • #
      Tessa — November 3, 2014 at 9:31 am

      It sounds like you didn’t use instant yeast or your yeast might be dead (or your kitchen is really cold).

  15. #
    Lola — November 3, 2014 at 9:10 am

    Not all the flour is not being incorporated. I have followed the recipe to a T. Now what do I do? Too much money to waste.

    • #
      Tessa — November 3, 2014 at 9:30 am

      Not all the flour is not being incorporated? I really have no idea what the means! :(

  16. #
    Madelyn — November 11, 2014 at 4:45 pm

    Hi Tessa,

    I just took these rolls out of the oven and ate 2! They are wonderful! My girls really liked them too. Very easy to do. Will be making regularly. Thank you! Will be trying more of your recipes.

    • #
      Tessa — November 13, 2014 at 5:41 pm

      Yay! So glad to hear that, thanks for sharing.

  17. #
    Amanda — November 19, 2014 at 7:55 pm

    What’s your recommendation for storage? I’ll need to bake this weekend for Thanksgiving. Fridge or counter?

    • #
      Tessa — November 20, 2014 at 10:53 am

      Hi! Please see the “make ahead” advice in the post. I would not recommend baking 4-5 days ahead of time, they will go stale unless you freeze.

  18. #
    Andrea Sweet — December 9, 2014 at 3:55 pm

    How did you keep the milk and pineapple from curdling when mixed? This would seem to be a possible problem with recipe

  19. #
    janet — January 7, 2015 at 7:20 pm

    I made these rolls with my brand new Kitchenaid mixer (1st thing I made with the KA mixer). Filled them with Mojo style pulled pork, topped with pan seared pineapples.
    Very delicious!
    Better than the Store bought Hawaiian Sweet Rolls.
    Will make again!

  20. #
    janet — January 7, 2015 at 7:21 pm

    Thanks for sharing this recipe!

  21. #
    Cesar Ceja — January 12, 2015 at 3:39 pm

    Hello. The recipe states “4 1/2 cups (20 ounces) bread flour” but 4.5 cups is not 20 ounces. Which is correct for the recipe, 4.5 cups (36 ounces) or 2.5 cups (20 ounces)?

    • #
      Tessa — January 12, 2015 at 5:24 pm

      Hi! If you’re not familiar with weighing ingredients it can be a bit tricky to wrap your head around at first but think of it this way – 1 cup of feathers will not weigh the same amount as 1 cup of lead. 1 cup does not always equal 8 ounces. Please see my Ultimate Guide to Measuring for more help: http://www.handletheheat.com/ultimate-guide-measuring/

  22. #
    Chelsea — January 13, 2015 at 2:47 pm

    I just made these, and I don’t think they came out right. The dough didn’t double in size before I formed them for baking. Does the pineapple juice have to be warm? Mine was cold, but I had the milk warmed to the appropriate temperature. I baked them. They rose, but I think it was because of the eggs. I also kneaded by hand because I do not have a have kitchen aid, will that make a difference?

  23. #
    Laura — January 16, 2015 at 11:03 am

    Chelsea, I had issues of whether the pineapple juice’s temperature was crucial for this recipe to come out right. I researched two other Hawaiin roll recipes and BOTH said to use ROOM temperature pineapple juice. It makes sense because of the yeast. Thanks for bringing this to light in this recipe.

  24. #
    Randy — January 19, 2015 at 1:08 pm

    I will be using Active Dry Yeast and read your instructions on how to substitute; however, I am wondering if I need to adjust the measurement you stated for the instant yeast and if so what would the new amount be for the Active Dry Yeast? Thank you and great video btw!

    • #
      Tessa — January 19, 2015 at 1:48 pm

      Active dry yeast and instant yeast can be substituted for each other 1:1. Happy baking!

  25. #
    Magiasbook — February 14, 2015 at 10:56 am

    Olá vou experimentar sua receita e fazer,espero acertar o que é farinha de pão para vocês aqui no Brasil eu conheço farinha de trigo .

  26. #
    cecilia — February 20, 2015 at 2:07 pm

    Oi magiasbook.
    Se vc nao achar a farinha propria para pao. Use uma farinha de boa qualidade.E so isso.

  27. #
    Aria — March 25, 2015 at 6:08 am

    @Lola, since the OP seems confused: if all of your flour does not incorporate, it is probably due to your house/where you love being much drier. In more humid climates, you need more flour to compensate for the moisture in the air. I’ve noticed that for some bread recipes the flour requirements can fluctuate by +/- 1.5 cups from winter to summer here in the humid South.

  28. #
    Melissa — April 7, 2015 at 2:24 pm

    I had to let you know that my family LOVES these rolls, thank you so much for posting your recipe!! I make them at least twice a week. I hate buying mass-produced, chemical filled bread so I always make my own and this is my kids’ favorite for their school lunches. They are delicious!

  29. #
    Rebecca — April 14, 2015 at 7:03 pm

    These turned out perfect! I cut the sugar in half to make less sweet rolls for the particular dinner I was making. I’ll definitely try out the original soon too!

  30. #
    Vickie — April 16, 2015 at 3:56 pm

    I don’t have a stand up mixer. Can I fold in the flour by hand and how long should I knead it?

    • #
      Rebecca — April 19, 2015 at 1:10 pm

      She addresses that in the post.

  31. #
    Ivy — April 19, 2015 at 10:35 pm

    I used instant yeast, turn out terrible. The dough became very dry and falling apart. Oh and the yeasty smell is super awful even though I followed the recipe to a T. So I switch to active dry yeast and everything come out perfect. I’m so glad I didn’t get discourage after the first fail. Also, the second time I use only 3 2/3 cup bread flour. Thanks so much for this wonderful recipe.

    • #
      Tessa — April 21, 2015 at 2:01 pm

      I’m guessing your experiences have less to do with the yeast and way more to do with the amount of flour used! Use a scale to weigh your flour for the most accurate results or be sure to use the spoon and level method of measuring flour with measuring cups. More info here: http://www.handletheheat.com/2014/07/ultimate-guide-measuring.html

  32. #
    Ana — April 26, 2015 at 6:03 pm

    I made these rolls this weekend and they turned out great! They’re not quite as sweet as regular Hawaiian rolls, which is nice. Thanks for the recipe!

  33. #
    Lyndia — May 24, 2015 at 1:06 pm

    I have the packets of Fleischmann’s RapidRISE HIGHLY ACTIVE YEAST. can I use it in this recipe? If so, how many packs. Should I use?

  34. #
    Steve Vickery — May 24, 2015 at 2:38 pm

    Hi, I just made these and they looked great but were really dense :( . I used active yeast w 1/4 cup of water and bread flour. I also baked them in a glass dish so I lowered the temp to 350 and baked till golden brown. So bumbed. Any suggestions to make them turn out fluffier?

  35. #
    Jo Stone — May 26, 2015 at 2:13 pm

    I made your recipe today. Well attempted to.

    The dough was really wet and sticky…..until I realized that I added 1 cup of milk and 1 cup of juice instead of a half cup of each, lol.

    Once I added twice as many of the other ingredients, it came together nicely. I cooked half of the recipe and froze the other half.

    Sometimes mistakes are good, I’m glad that I had enough ingredients.

    It turned out really good. :)

  36. #
    Ada — June 21, 2015 at 3:10 pm

    Just made these…. ABSOLUTELY delish! So easy to make. Thanks Tessa!

  37. #
    Rae — June 22, 2015 at 7:40 pm

    I have tried many copy cat Hawaiian bread recipes. This is the only one that is SPOT ON!!! These will become a regular on my “Breads To Bake List”. Thanks so much. I am a hit with my granddaughter. Hawaiian rolls are her favorite!

  38. #
    Lenore DeLitizia — August 19, 2015 at 9:53 am

    Just made these using the dough setting on my bread machine. I used bread machine yeast, and, OMG, they are amazing. Thank you for the best Hawaiian roll recipe ever.

    • #
      Tessa — August 19, 2015 at 9:52 pm

      Wonderful Lenore, thanks for sharing about the bread machine!

  39. #
    Pat — November 23, 2015 at 10:07 pm

    I make this recipe in my bread machine on the sweet dough cycle all the time. You will find that a sweet dough will take longer the rise once they are formed into buns. I find that if I turn on the light in my oven when I start the dough that the oven is warm enough to make an ideal environment for the dough to rise. I also put a 4 cup glass measuring cup with 3 cups of water that I have boiled in the microwave in the oven during the proofing time. The steam prevents a crust to form on the dough and the buns will rise higher. Remove the buns and the water before you preheat the oven.

  40. #
    Sandra — November 25, 2015 at 8:12 am

    Are you sure that your flour to liquid ratios are right, as the liquid seems high. When I followed your recipe, I could not achieve a soft ball using 20 oz of bread flour. I added and additional approx 6 oz and still did not have a soft ball. I had stopped at this point because the dough seemed very heavy. Current RH is 84%. Please advise.

  41. #
    Faye — November 26, 2015 at 12:59 pm

    Can I use all purpose flour?

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