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Hawaiian Dinner Rolls Recipe

Hawaiian Dinner Rolls

Diane Kann
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. 
Prep Time 30 mins
Cook Time 15 mins
rise time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 15 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
  • tsp salt
  • 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.
Keyword dinner rolls, sweet rolls, whole wheat
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