Hawaiian Rolls: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Pillowy Pineapple Dinner Rolls
Soft, slightly sweet rolls made with pineapple juice — an easy, pantry-friendly batch that brightens dinner and disappears fast.
These Hawaiian-style rolls are the kind of thing that makes a weeknight feel special without a fuss. The pineapple juice in the dough gives a faint, sunny sweetness and a tender crumb, while the egg and butter add richness so the rolls stay soft for days. They’re small-batch friendly (this recipe serves four), which is perfect when you want fresh bread without committing to a giant loaf.
A couple of technique notes make all the difference: warm the pineapple juice and water together to about 105–115°F, stir in the sugar and instant yeast, and wait 5–7 minutes until it’s noticeably foamy — that’s your green light. Whisk the flour and salt, make a well, then add the beaten egg and 3 tablespoons of melted butter into the yeast mixture. Mix until a shaggy dough forms, then knead 6–8 minutes until smooth and slightly elastic, adding only up to 1 tablespoon more flour if the dough is too sticky.
Baked until golden (about 20 minutes), these rolls come out with glossy tops and a pillowy interior that soaks up butter beautifully. They’re endlessly useful: split for buttery sliders, serve alongside soup, or pile with ham and cheese for a quick lunch. If you want to prep ahead, the shaped rolls freeze well before the final rise — thaw, proof, then bake.
Small, simple, and surprisingly comforting, these rolls are a reminder that a few pantry staples and one gentle technique can yield bakery-style results at home. Brush with a little melted butter out of the oven and watch them vanish.
Ingredients
How to Make Hawaiian Rolls
- Warm the pineapple juice and water together to about 105–115°F (warm to the touch), stir in the granulated sugar and instant yeast, and let sit 5–7 minutes until foamy.
- In a large bowl whisk together the all-purpose flour and salt; make a well in the center.
- Beat the egg and add to the foamy yeast mixture along with 3 tablespoons of the melted unsalted butter; pour into the flour well and mix with a wooden spoon or dough hook until a shaggy dough forms.
- Turn the dough onto a lightly floured surface (or keep in bowl if using a stand mixer) and knead 6–8 minutes until smooth and slightly elastic, adding up to 1 tablespoon more flour only if the dough is excessively sticky.
- Lightly oil a bowl with the teaspoon of vegetable oil, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 45–60 minutes.
- Punch the dough down, divide it into 8 equal pieces (about golf-ball size), roll each into a smooth ball, and arrange them seam-side down in a greased 8x8-inch square pan so they touch.
- Cover the pan and let the rolls rise 25–35 minutes until puffy; meanwhile preheat the oven to 350°F (175°C).
- Brush the tops with the remaining 1 tablespoon melted butter and bake 18–20 minutes until golden brown and the center registers about 190°F; cool 10 minutes in the pan before serving.
Recipe Card
Hawaiian Rolls
Hawaiian Rolls: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 1 hr 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Warm the pineapple juice and water together to about 105–115°F (warm to the touch), stir in the granulated sugar and instant yeast, and let sit 5–7 minutes until foamy.
- In a large bowl whisk together the all-purpose flour and salt; make a well in the center.
- Beat the egg and add to the foamy yeast mixture along with 3 tablespoons of the melted unsalted butter; pour into the flour well and mix with a wooden spoon or dough hook until a shaggy dough forms.
- Turn the dough onto a lightly floured surface (or keep in bowl if using a stand mixer) and knead 6–8 minutes until smooth and slightly elastic, adding up to 1 tablespoon more flour only if the dough is excessively sticky.
- Lightly oil a bowl with the teaspoon of vegetable oil, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 45–60 minutes.
- Punch the dough down, divide it into 8 equal pieces (about golf-ball size), roll each into a smooth ball, and arrange them seam-side down in a greased 8x8-inch square pan so they touch.
- Cover the pan and let the rolls rise 25–35 minutes until puffy; meanwhile preheat the oven to 350°F (175°C).
- Brush the tops with the remaining 1 tablespoon melted butter and bake 18–20 minutes until golden brown and the center registers about 190°F; cool 10 minutes in the pan before serving.
Nutrition
- Carbohydrates
- 78
- Saturated Fat
- 7.5
- Sodium
- 600
- Fiber
- 2
- Unsaturated Fat
- 7.2
- Protein
- 10
- Fat
- 15
- Cholesterol
- 78
- Trans Fat
- 0.3
- Calories
- 480
- Sugar
- 19