Sweet Hawaiian Rolls Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: I was thrilled when I finally cracked how to make a homemade version of these classic Hawaiian bread rolls using all-natural ingredients. I tested this recipe at least 8 times to perfect it and bring you the best version on the internet. These rolls are naturally sweet, so instead of using white sugar—or even vanilla like other recipes—I use honey, which adds its own lovely flavor. I also chose all-purpose flour over bread flour to keep the rolls soft and tender, just like the originals. Lastly, when combining the liquids, there’s an acid present that might worry you about curdling the milk. It happened once during testing, but the dough turned out perfectly and it didn’t affect the rolls at all.

• Tried and True: Expert-tested at least 8 times for soft, fluffy, perfectly risen rolls.
• Naturally Sweet: Honey adds flavor without refined sugar.
• Soft Texture: All-purpose flour keeps rolls tender, not chewy.
• No-Fear Baking: Even with acidic ingredients, the dough comes out perfect every time.

If you love these Hawaiian rolls, you’ll adore exploring even more of our homemade roll recipes on Bigger Bolder Baking. From the speedy 1‑Hour Quick Dinner Rolls to tender Mashed Potato Rolls, or lightly sweet Scottish Baps, there’s a perfect roll for every occasion. Try airy Soft Sourdough Rolls, cozy Pumpkin Dinner Rolls, or classic Irish Waterford Blaas—each recipe is tested and easy to make at home, so you can enjoy fresh, flavorful rolls any day of the week.

Table of Contents

• What are Hawaiian Rolls?
• Key Ingredients
• How to Make Sweet Hawaiian Rolls
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Best Uses of Hawaiian Rolls
• FAQs
• More Bread Rolls Recipes

What are Hawaiian Rolls?

Hawaiian rolls are small, soft, and slightly sweet dinner rolls with a tender, fluffy texture. They’re beloved for their versatility and naturally sweet flavor, often enjoyed at meals, in sandwiches, or even as a dessert base.

• Texture: Soft, pillowy, and light.
• Flavor: Mildly sweet with a subtle tropical note, often from pineapple juice or honey.
• Size: Traditionally smaller than standard dinner rolls, perfect for sliders.
• Versatility: Delicious with both sweet and savory dishes.

Tools You Need

• Stand mixer (optional)
• Mixing bowl
• Measuring cups and measuring spoons
• 9×13-inch (23×33 cm) baking pan
• Pastry brush

Key Ingredients

All-purpose Flour

• Provides structure and gluten, giving the rolls their soft, airy, and slightly chewy texture. Traps gas from yeast for proper rise.
• Substitute: I do not recommend using bread flour as it will yield a slightly chewier texture. You may try to replace up to 50% of all purpose flour with whole wheat flour for a nuttier flavor.

Instant Yeast

• Leavens the dough, producing gas for a fluffy, airy texture, and contributes mild flavor during rising.
• Substitute:For every 1 teaspoon of instant yeast, use about 1¼ teaspoons of active dry yeast, which needs to be proofed in warm liquid and let it sit for 5-10 minutes until it becomes foamy and bubbly.

Salt

• Enhances flavor, controls yeast activity to prevent overproofing, and strengthens dough for better texture.

Large Egg

• Adds richness, moisture, and helps the dough hold shape; also promotes browning of the crust.
• Substitute: For each egg, use 1 tablespoon chia seeds mixed with 1/2 cup (4 fl oz/120 ml) of water, 4 tablespoons (2 fl oz/60ml) of buttermilk, or other egg substitute from my chart. NOTE that the result will not be so rich.

Pineapple Juice

• Adds natural sweetness and subtle tropical flavor, while its mild acidity helps tenderize the dough.
• Substitute: Orange juice or apple juice for different fruity notes.

Whole Milk

• Adds fat and moisture for soft, tender crumb, and enriches flavor and browning of the crust.
• Substitute: Any full-fat dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk will work.

Honey

• Natural sweetener that enhances flavor, promotes browning, and feeds yeast for better rise.
• Substitute: Maple syrup, agave, or granulated sugar (adjust liquid slightly).

White Vinegar

• Strengthens dough by interacting with gluten, balances sweetness, and prevents milk from curdling.
• Substitute: Apple cider vinegar (avoid red or balsamic).

Egg Wash

• Creates shiny, golden-brown crust, adds slight richness, and helps toppings stick.
• Substitute: Milk alone, cream, or melted butter for softer finish.

How to Make Sweet Hawaiian Rolls

To Make and Proof the Dough

1. Prepare the baking dish: Butter a 9×13 inch (23×33 cm) dish and set aside.
2. Mix dry ingredients: In a stand mixer bowl fitted with a dough hook (or a large bowl if kneading by hand), combine the flour, yeast, and salt.
3. Combine wet ingredients: In a measuring jug, whisk together the egg, pineapple juice, milk, honey, and vinegar.
4. Form the dough: Add the wet ingredients to the dry and mix on low speed until the flour is moistened, then increase to medium-low and knead 8–10 minutes until smooth and elastic (12–15 minutes by hand).

5. First rise: Transfer the dough to a large oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

To Shape and Proof the Rolls

6. Deflate and divide: Turn the dough onto a floured surface, press gently to deflate, and divide into 20 equal portions (about 2 ⅓ oz / 66 g each).
7. Shape rolls: Roll each portion into a smooth ball and arrange in the prepared baking dish in 5 rows of 4.

8. Second rise: Cover and let rise again until doubled in size, about 45–60 minutes.

To Bake the Rolls

9. Preheat oven: About 20 minutes before the end of the rising time, preheat oven to 375°F (190°C).
10. Apply egg wash: Uncover the rolls and carefully brush with egg wash.

9. Bake: Bake 25–30 minutes, or until deep golden brown.

9. Cool: Let cool for 20 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Check Dough Hydration: The dough should be slightly sticky but manageable—add a little flour if too wet or a splash of milk if too dry.
• Warm Proofing: If your kitchen is cold, create a warmer environment by turning on your oven for 2 minutes, then turning it off and placing the dough inside to rise.
• Longer Rising Time: This enriched dough with egg and milk takes longer to rise than basic rolls, giving a soft, tender crumb.
• Proper Kneading: Knead just until smooth and elastic; over-kneading can make rolls dense.
• Shaping the Rolls: Roll each portion into a smooth, tight ball to ensure even rising and a uniform, bakery-style shape.
• Roll Size Options: Traditionally smaller, but you can divide the dough into 12 pieces (about 3 ¾ oz / 110 g) for larger rolls or sandwiches.
• Achieving Sweet Flavor: Use honey (or pineapple juice) for natural sweetness instead of refined sugar. This gives the rolls their signature tropical flavor.
• Egg Wash Tip: Brush lightly with egg wash before baking for a glossy, golden crust.
• Make-Ahead Option: You can make the dough in advance and proof it overnight in the fridge. Bring it to room temperature before shaping and the second rise.
• Unexpected Dessert: Split rolls and serve with a scoop of ice cream for a fun twist. Favorites: Ube, Mango, Coconut Ice Cream, or Caramel Gelato.
• Storage Tips: Freeze leftover rolls in an airtight container for up to 1 month. To defrost, leave on the counter 30 minutes, then refresh in a 350°F (180°C) oven for 5 minutes.
• Serving Tip: Perfect for sliders, pulled pork sandwiches, or holiday dinners—pairs wonderfully with sweet or savory dishes.

Make Ahead and Storage Instructions

• Make-Ahead Dough: You can prepare the dough up to the end of the first rise and refrigerate overnight. Before shaping, bring the dough to room temperature (about 1–2 hours) and continue with shaping, second rise, and baking.
• Shaped Rolls in Fridge: After shaping the rolls, cover them tightly and refrigerate overnight. Allow them to come to room temperature and complete the second rise before baking.
• Freezing Rolls: Fully baked rolls can be cooled completely, then stored in an airtight container or freezer bag for up to 1 month.
• Defrosting Frozen Rolls: Leave rolls on the counter for about 30 minutes, then refresh in a 350°F (180°C) oven for 5 minutes to restore freshness.
• Room Temperature Storage: Freshly baked rolls can be kept at room temperature in an airtight container for up to 3 days.

Best Uses of Hawaiian Rolls

Sweet Pairings

• Jam: 3‑Ingredient Microwave Strawberry Jam, Classic Strawberry Jam with Pectin, Sweet and Boozy Peach Whiskey Jam, or Easy Orange Marmalade.
• Ice cream: make ice cream sandwich with my popular Homemade Vanilla Ice Cream, Dairy-Free Coconut Homemade Ice Cream, Strawberry Gelato, or more!

Savory or Versatile Pairings

• Beside ham, pulled pork, roast beef, scrambled eggs, these rolls also surprisingly go well with homemade butter, cream cheese, Jalapeño Cheddar Cream Cheese, Smoked Salmon Cream Cheese, Garlic And Chive Cream Cheese, Sun-Dried Tomato Cream Cheese, or compound butters.

FAQs

Is it possible to make larger rolls instead of the traditional small ones?

Yes, dividing the dough into 12 portions (about 3 ¾ oz / 110 g) creates larger rolls perfect for sandwiches.

How should I shape the dough for even, bakery-style rolls?

Roll each portion into a smooth, tight ball to ensure uniform rising and a polished look.

Can these rolls be served as a dessert?

Absolutely! Split them and fill with ice cream or sweet spreads for a fun, unexpected treat.

More Bread Rolls Recipe

• 1 Hour Quick Dinner Rolls Recipe
• Soft And Fluffy Pumpkin Dinner Rolls
• Mashed Potato Dinner Rolls Recipe
• Soft Sourdough Dinner Rolls Recipe
• Baps Recipe (Scottish Morning Rolls)

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