Go Back
+ servings
featured homemade hawaiian rolls

Hawaiian Rolls Recipe

Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Rise/Rest Time: 1 hour 40 minutes
Total Time: 2 hours 30 minutes
Servings: 15 rolls
Calories: 211kcal
Author: Becky Hardin
Homemade Hawaiian Rolls are fresh, fluffy, and so delicious!
Print Recipe


  • ½ cup buttermilk 114 grams (see note)
  • 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
  • teaspoons instant yeast 7 grams (1 envelope)
  • ½ cup pineapple juice 114 grams
  • cup brown sugar 71 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 large eggs 50 grams
  • 1 large egg yolk 14 grams (white reserved)
  • 4½-5 cups all-purpose flour 540-600 grams
  • 1 teaspoon water 5 grams


  • Spray a large mixing bowl and a 9x13-inch baking pan lightly with nonstick spray. Set aside.
  • Combine the buttermilk and butter in a microwave-safe bowl. Cover and microwave in 20-second increments until the mixture is warmed to about 115°F.
    ½ cup buttermilk, 4 tablespoons unsalted butter
  • In the bowl of a stand mixer fitted with the paddle attachment, whisk the buttermilk mixture and yeast together. Allow to rest for 10 minutes.
    2¼ teaspoons instant yeast
  • Add the pineapple juice, brown sugar, salt, vanilla, and eggs. stirring on low until combined.
    ½ cup pineapple juice, ⅓ cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon pure vanilla extract, 2 large eggs, 1 large egg yolk
  • Gradually add in 2 cups of flour and mix on medium speed for 1 minute. Continue adding the rest of the flour on low speed until a soft dough forms. Add more flour if necessary.
    4½-5 cups all-purpose flour
  • Replace the paddle attachment with a dough hook and knead on medium speed for 5-6 minutes until the dough forms a soft, smooth ball. Alternately, you can do this by hand for 8-10 minutes.
  • Place the dough into the prepared bowl and cover with plastic wrap or a clean towel. Place in a warm spot in your kitchen and allow to rise for 1 hour*, until doubled.
  • Remove the dough from the bowl and divide it into 15 equal pieces. Round the dough into balls and place them in the prepared pan. Cover and rest for 30 minutes*, until doubled.
  • Preheat the oven to 375°F.
  • Whisk together the reserved egg white and 1 teaspoon water. Lightly brush the tops of the rolls with the egg wash. Bake for 20-25 minutes, until golden brown.
    1 teaspoon water



  • Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
  • *Sweet doughs often take a bit longer to rise due to the higher sugar content. Use your own judgment on rising times - keep an eye on the size of the dough/rolls before proceeding on to the next time, ensuring that it has doubled in size.
  • I recommend using instant yeast for this recipe, as it's the easiest method.
  • Using a stand-up mixer with a dough hook will make this recipe much easier, but you can knead the dough by hand if needed.
  • Plan ahead with this recipe, because the dough will need time to rise before baking.
  • Rising times may vary, so make sure the dough doubles in size each time.
Storage: Store Hawaiian rolls in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.


Serving: 1roll | Calories: 211kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 177mg | Potassium: 97mg | Fiber: 2g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg