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The golden color of produced by this Hawaiian Dinner Rolls recipe reminds us of a picturesque Hawaiian sunset. Pineapple and coconut provide a subtle sweetness that begs for seconds.
While they shine as dinner rolls, they provide a great base for sandwiches, too. In fact, you might want to double the batch to ensure you have extras.
See our notes and tips (following the recipe) for options and suggestions. If you decide to use fresh pineapple, you might read this article on how to select the best pineapple for eating.
“The beauty of Hawaii probably surpasses other places.
I like the Big Island and the two mountains, Mauna Loa and Mauna Kea,
where you can look out at the stars”.
Hawaiian Dinner Rolls
- ½ cup water 110-115°F
- 1 tbsp sugar
- 1 tbsp active dry yeast
- ¼ cup pineapple juice room temperature
- 1 8 oz can crushed pineapple undrained
- 1 large egg room temperature
- 5 tbsp butter cut into small cubes
- 1½ tsp salt
- 3½ cups whole wheat flour or sub white wheat or all-purpose
- ¾ cup shredded sweetened coconut
- In your stand mixer bowl, dissolve the sugar into the water. Sprinkle yeast over and let set for about 5 minutes until foamy.
- Beat egg in a separate cup, then put into yeast.
- Add remaining ingredients, except for the coconut. Mix on low speed until blended.
- Knead on medium-low speed for about 6-8 minutes, until soft dough forms and pulls away from the sides of the bowl. If needed, add a little more flour or water to make the right consistency.
- Add coconut and continue kneading just until mixed in.
- Put in greased bowl, turning to grease all sides of dough. Cover and let rise until doubled, about an hour.
- Punch down. Let rest for about 10 minutes.
- Grease a 9 x 13 baking pan.
- Divide dough into 15 similar sized balls. Place in the baking pan. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375°F.
- Bake until golden brown, about 15-20 minutes.
- Cool on wire rack. Serve warm or cool.
Recipe Notes & Tips:
- For rolls that are rounded and have a chewy texture, use bread flour or wheat. You may use all-purpose, but the shape and texture will be slightly different.
- The recipe uses canned pineapple to ensure that it can be made year-round. However, you may substitute fresh crushed pineapple. Because the amount of juice may vary in a fresh pineapple, we suggest you adjust the flour amount accordingly.
- Hawaiian rolls are sweet, therefore include the pineapple juice and sugar. However, if you prefer a less sweet version, simply reduce the amount of sugars.
- You may knead the dough by hand if you don’t have a stand mixer. It may take longer, perhaps to 10 minutes by hand.
- To measure the flour, use the spoon & level method.
- Like many breads, our Hawaiian rolls can be made ahead. We offer three options.
- Freeze 10 minutes after your shape the dough into rolls. Defrost overnight in the fridge, let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs For more detailed directions, see our article on freezing bread dough.
- For freshly baked rolls to serve with breakfast or brunch, consider an overnight rise.Simply place the shaped rolls rise overnight in the fridge. Let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
- Or, freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes.
- Using these methods, your family has more opportunity to enjoy these delightful dinner rolls. In fact, they might become your new family favorite!