If there’s one thing I never have to guess about, it’s what kind of rolls to make when my girls come home, these sweet, pineapple-kissed Hawaiian rolls win every time. They’re soft, a little bit sweet, and ridiculously easy to pull off, even if you’re new to working with yeast. Whether you’re making them for Sunday dinner or turning them into slider buns, this is the kind of roll recipe you’ll want to keep on repeat.
These Sweet Hawaiian Rolls Turn Out Perfect Every Time
There’s just something about homemade bread, right? That warm, buttery smell drifting from the oven… it pulls everyone into the kitchen. And these rolls? These are the ones my girls beg me to make every time they come home. I could bake a dozen other things, but no—it’s always, “Did you make the pineapple rolls?”
They’re soft, fluffy, and just a little sweet. Not over-the-top dessert-sweet, just the kind of gentle sweetness that makes you want to eat three and call it dinner. I’ve tried dozens of roll recipes over the years, and honestly, these are the easiest and most foolproof I’ve ever made.
You mix, you rest, you bake, and bam! Bakery-level rolls without the drama. You can even prep the dough the night before if you’re short on time. They hold up great and you can keep them warm in your slow cooker.
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Featured reader review
“These turned out amazing! I was a little intimidated by the prep time. But i cheated and used my bread machine. I put the flour and salt into the bread machine then mixed the wet ingredients in a medium bowl and wisked them together with the acception that i still mixed the water and yeast as stated in the recipe before incorporating it into the wet mixture. Then poured the wet ingredients into the bread machine and ran it on the dough cycle which did the work for the first hour and a half. Then followed the recipe from punching air out of the dough and dividing. Very pleased with the results! “
Krystal
But they’re too delicious to save just for the holidays, try serving them with a simple chicken and wine dinner, or with baked bbq pork ribs.
Make them smaller and you have an awesome roll for sliders to use for your bourbon burgers or slow cooker carnitas.
If you’ve only had the grocery store version (hey, King’s Hawaiian has its place), just wait. This homemade take is fluffier, fresher, and the flavor is next-level. I had a friend from California say they reminded him of the bakery-style Hawaiian bread he used to get out west. I’ll take that as a win.
Oh, and the secret? Pineapple juice. Just half a cup gives these rolls their signature hint of sweetness and subtle tang.
Want to Try Them? Start with These Ingredients
You’ll find the full list of ingredients and instructions in the recipe card, but here are a few of the MVPs:
- Pineapple juice – the sweet secret weapon
- Yeast – either active dry or instant works
Simple Steps to the Best Dinner Rolls
Step 1: Make the dough
Dissolve the yeast in warm water until it’s foamy. Add eggs, pineapple juice, sugar, vanilla, milk, and melted butter and combine. Add flour and knead with a dough hook of an stand mixer for about 10 minutes.
Step 2: Let it rise
At this point you can refrigerate overnight or let them rise one more time.
Step 3: Time to bake
Bake until golden brown and then brush with butter.
A Few Tricks for Better Rolls
Dough can be a little moody depending on your kitchen. Here’s how I get a good rise every time:
- Microwave trick: Heat a bowl of water in the microwave for a few minutes to steam it up. Then slide your covered dough in and shut the door. Warm, humid, and out of the way.
- Oven trick: Turn your oven to 200°F, then turn it off. Place the dough inside (covered) and let it rise in the residual heat.
One Last Thing…
If you’re using a big can of pineapple juice and wondering what to do with the rest, I’ve got you covered. Try making Hawaiian cinnamon rolls or even a batch of slow cooker ribs with a tropical twist. Or just freeze the leftover juice for next time.
Trust me, once you make these rolls once, you’ll find yourself doing it again and again.
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Hawaiian Dinner Rolls with Pineapple Juice
Ingredients
- 1 package active dry yeast 2 ¼ teaspoon
- ¼ cup warm water
- 2 eggs
- ½ cup pineapple juice
- ¼ cup milk
- ⅓ cup sugar
- ½ teaspoon vanilla
- ¼ cup butter melted
- 4 cups flour
- ¼ teaspoon salt
Instructions
- In a small bowl dissolve yeast in ¼ cup warm water with a pinch of sugar. Let sit until slightly foamy.
- In the bowl of an electric mixer, beat the yeast mixture, eggs, pineapple juice, ¼ cup milk, sugar, vanilla and melted butter. When combined stir salt and flour into dough until a stiff batter is formed. Kneed for 10 minutes using a dough hook.
- Cover and place in a warm place and let rise for 1 hour. When doubled, punch the air out of the dough and turn onto floured surface.
- Divide into 2 equal pieces and then cut each piece into 8 sections for a total of 16 rolls. Form into buns forming them so that the seam is on the bottom and place in 2 buttered pie pans.
- Cover and let rise again until doubled, about an hour.
- Preheat oven to 350º. Bake for 15-20 minutes, then remove from oven and brush the tops with melted butter.
Barbara’s Tips + Notes
- You can refrigerate the dough overnight after it has been formed into balls. Remove from the refrigerator and let stand at room temperature for 30 minutes before baking.
- It will make about 24 sliders.
- These freeze very well, just thaw and rewarm.
Nutrition
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Melissa C says
Wonderful! After the 1st rise, the dough was so sticky, I knew something wasn’t right…more than likely my own mistake. I added flour with my hands and kneaded lightly until the consistency was right, and all was well. I wanted to mention this because I see others ended up with sticky dough, but adding flour is all it takes. Put it in your pans, let rise again, bake…perfect. I make bread all the time and sometimes you just have to make a few adjustments depending on your weather, altitude, or your own mistakes. Thank you, this will be the recipe I turn to for Hawaiian rolls, every time.
Barbara Curry says
The dough should be sticky but if it’s too sticky to handle then adding flour will take care of it. You are right about having to make adjustments for the weather, but also if the eggs are larger than normal. Glad your’s turned out.
Shannon says
Can I use a different juice other than pineapple?
Barbara Curry says
I’ve never tried it with any other juice but I would think you apple juice would work.
Shaina Knox says
These came out perfect! I’ve seen alot of people mention that their dough came out too wet. I think the key is two things:
1. Make sure your yeast is good
I had to throw out two of my yeasts because they didn’t bloom. This is key. Mine bloomed and fluffed up and made my rolls so fluffy and airy.
2. Slowly incorporate the flour and salt into your mixture and then set the timer for 10 minutes.
Trust me, slow and steady wins the race. I had to stop my mixer twice to reset my load because it kept trying to escape from my bowl. Totally worth it though because my dough ball was perfectly glutinous and made the rest so much easier to accomplish.
With my bad oven, it took me 15 minutes. I tried your suggestion of proofing with turning my oven on then off and this helped immensely. I wish I could send a picture because mine look just like yours in the picture. I just wish they were a bit sweeter. Maybe a honey glaze? We will see
Anyways, thank you!!
Barbara Curry says
I’m so glad these turned out for you and I love that the oven proofing worked. I also like to warm up water in the microwave and let the dough rise in the warm microwave.
Macha says
How do you measure your flour? Do you spoon it into the measuring cup and level it? Or do you dip the cup and level it? I want to make these but I’m used to measuring by weight and I find if someone doesn’t specify how they measure then there can be problems.
Barbara Curry says
It’s a very forgiving recipe, but I measure my flour by dipping a measuring cup in the container of flour and leveling it with my finger.
DeLois Tweedy says
I would love to make these rolls, but I am allergic to pineapple/pineapple juice. Are there any substitutions?
Barbara Curry says
You could substitute orange juice for a similar type of roll or leave it out all together and add an additional 1/2 cup of milk.
amber Allen says
was wondering for a last minute roll could I add baking powder instead of the yeast?
Barbara Curry says
No, baking powder will not work for these rolls. For last minute, go with a biscuit, there are several options, go to the index and search under breads and biscuits.
Carol says
Delicious and so easy to make. Everyone bragged on these rolls. 😃
Barbara Curry says
Thats awesome, there the ones my kids always ask me to make.
Lisa Durant says
I used much more flour than the four cups called for but it might be that its so humid here right now. The buns are delicious. I threw out my first batch from a different recipe but I tried this one because if they didn’t turn out, I wouldn’t be wasting so many ingredients. I paired them with a honey butter like you get a Texas Roadhouse and they were a big hit
Barbara Curry says
Awesome, so glad they worked for you even with the high humidity.