These delicious Hawaiian rolls are soft, fluffy, slightly sweet, and rich with buttery goodness. They’re the kind of rolls that don’t even need a main dish to shine—perfect on their own, warm from the oven, or simply spread with a little butter. They also make an incredible side for just about any meal, from weeknight dinners to special gatherings.
Honestly, these rolls are nothing like any dinner rolls I’ve had before. The texture is unbelievably light and pillowy, while the subtle sweetness sets them apart in the best way. The first time I tasted them, I was instantly hooked. That perfect balance of soft, buttery richness and gentle sweetness made me think, “Yep, I need to learn how to make these at home.”
That decision sent me straight into a serious baking journey. There were plenty of failed attempts along the way—dense rolls, dry rolls, dough that just didn’t cooperate. I went through more flour and dough than I’d like to admit, and a lot of it sadly never made it to the oven. But every failed batch taught me something new.
After many tweaks, retries, and lessons learned, this version finally came together. The result is exactly what I was chasing from the beginning: rolls that are ultra-soft, beautifully fluffy, and just sweet enough without being overpowering. They pull apart easily, bake up golden, and stay tender long after cooling.
These homemade Hawaiian rolls feel special, but they’re also incredibly comforting. They’re perfect for sandwiches, sliders, or simply tearing apart while they’re still warm. I truly fell in love with this recipe, and it’s one of those bakes that makes all the trial and error completely worth it.
If you’re looking for a roll that’s softer than classic dinner rolls and just a little more indulgent, these are it. Once you make them from scratch, it’s hard to go back—they’re that good.
Homemade Hawaiian Rolls
These delicious Hawaiian rolls are soft, fluffy, slightly sweet, and rich with buttery goodness. They’re the kind of rolls that don’t even need a main dish to shine—perfect on their own, warm from the oven, or simply spread with a little butter. They also make an incredible side for just about any meal, from weeknight dinners to special gatherings.
Ingredients
- 4 and 1/2 cup all purpose flour divided
- 1/4 cup warm milk 105-115 F
- 2 and 1/4 tsp active dry yeast
- 1 cup pineapple juice room temperature
- 1/3 cup melted butter plus 2 tbsp extra
- 1/2 tsp salt
- 1/2 cup sugar
- 2 eggs lightly beaten
- 2 tbsp milk for brushing on the bread
Instructions
Step-By-Step Instructions
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Notes
- You can also bake them in two (or three) 9 inch round pans.
- You can also shape them slightly bigger if you prefer bigger buns. My version is slightly smaller than the store-bought versions, but you can shape them to the size that you prefer.
- When making the dough, you may not need all of the reserved flour. Just sprinkle the reserved flour gradually into the dough, just until it gathers into the center of the bowl. The dough should still be soft and shaggy.
- Use the remaining flour to help with stickiness during kneading. Still, do not add too much flour or you will end up with a dry dough.
- Store leftovers in a tightly covered container. Re-heat buns in the microwave, if desired.
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