Are you someone who craves the store-bought version of Hawaiian rolls but loves homemade bread? Well, today is your lucky day! I’m thrilled to share my Hawaiian-Style Rolls for the Bread Machine. No bread machine? No problem! You can also use a stand mixer.
This recipe is a labor of love. After much research and COUNTLESS experiments in the kitchen, I can confidently say that while some may say that nothing truly dupes the original… my recipe is just right with a “secret ingredient” that you won’t want to miss!
Why Make Your Own Hawaiian Rolls?
While the off the shelf stuff is pretty good and quite unique, there’s something special about homemade Hawaiian rolls that can’t be replicated by store-bought versions. These rolls are sweeter than your average white bread with hints of pineapple and coconut, and so pillowy soft that they practically melt in your mouth.
But it doesn’t stop there! Here are a few more reasons to go with homemade…
Homemade rolls are made from better ingredients. Making your own also allows you to control the quality as well as avoid preservatives often found in store-bought breads.
You can adjust the recipe to your liking. Want to add a bit more coconut? Or perhaps a sprinkle of sea salt on top for contrast? The choice is yours!
Baking your own bread can be a therapeutic and rewarding. But aside from that, you can have that Hawaiian bread flavor in more than just a slider or dinner roll size. You can make larger hamburger buns and even have sliced sandwich bread from some pretty unique and tasty ham & cheese panini’s or grilled sandwiches.
So roll up your sleeves and get out your bread machine. You won’t regret it!
What You’ll Need:
Bread Machine- You can use any 1.5 or 2 pound machine that has the dough cycle. The amount of dough doesn’t matter too much in this recipe because we are not baking in the machine. Don’t have a bread machine? Don’t worry, we have options…
All-Purpose or Bread Flour
Whole Milk, Half & Half or Evaporated Milk- I have not tried any plant-based milks. I would stick with of these options. This is an indulgent enriched dough and it does work best with a fuller fat milk, but experiment if you like. Let me know how it goes if you do!
Pineapple Juice- You have a few options here. You can buy the canned/bottled stuff, you also use the drained juice from canned pineapple. Those are the two ways I have tested this out. I usually keep the little cans of Dole in my fridge for my daughter and that is what I use most often. DO NOT USE FRESH PINEAPPLE JUICE.
Pineapple Juice Concentrate- This is my secret ingredient. The cat is out of the bag. I think it makes all the world of difference in these versus the other ones I have made. Trust me, it’s worth the step. Keep the leftovers in an air-tight container in the freezer and you will be ready to go next time you want to whip up a batch.
Large Eggs- You will need 2 for the recipe and an extra one if you want that glossy egg wash finish.
Vanilla Extract
Coconut Extract– optional, but worth it.
White Sugar
Salt- A must to balance out this sweetness!
Instant Yeast- or bread machine yeast
Unsalted Butter
Digital Scale- optional
Silicone Spatula- This is to gently “scrape” down the sides. If there is one thing I have learned it has been to keep an eye on the first 3-5 minutes of the cycle. Help along anything stuck to the sides and check for adjustments. Sometimes it is too wet, creating a puddle under the paddle or climbing up the sides. In that case, add a little flour at a time until it sticks & releases from the sides of the pan. Same for a dough that is too dry, just add a bit of water or milk at a time until the soft dough ball forms.
Bench Scraper- For dividing the dough, you can also use a knife.
Pastry Brush- For the egg wash.
Ideas for Shaping Your Rolls
This recipe makes about 1075 grams of dough. Roughly, give or take depending on how you measure or if you add any flour or liquid. Of course you can eyeball dividing the dough, but this is where the scale comes in handy again.
First, decide what you are making. Sliders, dinner rolls, hamburger buns, or loaves.
Next, weigh your final dough ball after the machine has completed it’s cycle. If you are making sliders or rolls, divide that amount by 24. Hamburger buns, divide it by 12 to 16 (depending on what size you want) or loaves, divide by 2.
Now let’s talk pans…
Half Size Aluminum Steam Table Pans- This type of pan is PERFECT if you are making sliders or rolls to go.
Baking Sheet- You can use a large half sheet lined with parchment paper for hamburger buns.
Loaves- 1 pound loaf pans are perfect to bake 2 loaves out of one batch.
Baking Pans- The size you use will depend on how many you want to make and how big or small you want them. You can make them in any size pan they can fit into. Just leave enough room for them to proof and expand as they bake. I leave roughly 1/2″ in between each shaped roll.
Bonus Tip! If making sliders for a party, potluck or other casual gathering, shape & proof them into foil pans! Bake, then let them cool. After they are completely cooled, you can store the sliders as is, (well sealed in plastic wrap) to freeze for up to 3 months. This will allow you to bake ahead in larger quantities. When you are ready to make sliders, just defrost, slice in half & pop them back in the foil pan to layer your fillings & bake. Easy peasy!
The Bread Machine Dough Cycle
I love my bread machine. It does all the hard work for me, and once it’s done doing its thing, all I have to do is shape, proof, and bake. If you aren’t familiar with the dough cycle or are new to bread machines, here are a few essential tips to help…
Why Use the Dough Cycle?
Since I started my bread baking journey over 2 years ago, the dough cycle has lifesaver for me, and here’s why: it creates the perfect environment for mixing AND rising. The warmth helps activate the yeast just right, which means I get a beautifully risen dough with the texture I love. Plus, while my bread machine does all the kneading, I get to keep my hands clean and free from sticky messes, allowing me the time to get other jobs done.
Once the cycle finishes, that’s when I get to have a little fun being more hands on with the dough. Not only do I more choices about how it’s shaped, baking in the oven gives me better results than the machine’s bake cycle ever has. The oven provides even heat that creates a crust that’s perfectly golden while the inside stays wonderfully soft. That contrast in texture is what makes great bread truly great!
Select the Right Setting
Most bread machines have a specific dough cycle. This is the setting you’ll want to choose, as it allows the dough to rise perfectly without baking it. Make sure to familiarize yourself with your machine’s manual, as some models may have differences in how long the cycle runs, etcetera.
Add Ingredients in the Correct Order
Typically, you’ll want to start with the wet ingredients (like pineapple juice and milk) followed by dry ingredients (like flour, sugar, and salt), and finish with the yeast on top. This helps to makes sure it properly mixes. Avoid letting the yeast touch any liquid until the machine starts mixing, as this can impact the yeast’s activation. Again, refer to your machine’s manual and follow those instructions.
Monitor the Dough
Be mindful of the humidity in your environment or lack of. Humidity can affect your dough. On particularly humid days, you may need to adjust the amount of flour you use. Start with the recommended amount and add more as needed, keeping an eye on the dough’s texture, especially in the first 3-5 minutes. That is the best time to carefully make adjustments as needed.
It should be soft and slightly sticky but not too wet. If it’s too dry, you can add a teaspoon of water at a time until you achieve the right consistency. If the dough appears too wet, sprinkle in a little more flour until it firms up.
Check the Temperature
Make sure your ingredients eggs are at room temperature and your other liquids are at least room temp or slightly warm. Not too warm, or it could affect the yeast. This can help activate the yeast more effectively. Cold ingredients can slow down the rising process, so take a moment to let them sit out before you start.
Shape and Proof
After the dough cycle is complete, gently push down the dough to release excess air. I like to weight the dough ball and divide it by what I need, whether it’s dinner rolls, sliders, or buns. Shape it allow it to proof again until it has doubled in size. This step is essential for that light and fluffy bread.
Keep Notes
As you make this recipe again and again, keep a baking journal. Take notes on what works best in your environment. Even as the seasons and weather changes, it will help you master the best bread possible from your machine.
How to Make Hawaiian-Style Rolls with the Stand Mixer…
Want to make these Hawaiian Rolls, but don’t have a bread machine? You still can with your stand mixer. This recipe is so good, that I don’t want anyone to miss out so I’ve included additional instructions here and in the recipe card below.
STEP 1: Combine your liquids.
The pineapple juice, pineapple concentrate, milk, vanilla extract, softened butter, sugar, and 2 eggs with the instant yeast in the bowl of your stand mixer.
STEP 2: Add about half of the all-purpose or bread flour, and stir with a large spoon until the dough forms a rough, shaggy mass.
Mix in the salt.
STEP 3: Attach the dough hook to your mixer and turn to medium-low speed.
Gradually add the remaining flour ONLY UNTIL the dough comes together. You may only need part of the flour or you may need a tad bit more, depending on your personal environment (high or low humidity, temperature, etc.) and how you measure.
Continue kneading on a medium-high speed for about another 4 to 5 minutes, or until a soft and smooth dough ball forms.
STEP 4: Lightly grease or use damp hands to place the dough in a lightly greased large bowl. I like to use a 4 quart glass bowl. Cover it tightly with plastic wrap.
Let the dough rise on the counter top until puffy and doubled in size, about 1 ½ hours, similar to a bread machine.
STEP 5: Prepare your pans. If you are making rolls in a foil pans, 9 x 13″, or other… spray it with cooking spray.
Do the same if you are making 2 loaves.
If you are making hamburger buns, prep the sheet pans with parchment paper.
STEP 6: At this point you can gently deflate the dough and weigh it if you would like to be exact.
Use a bench scraper or knife and divide the dough into 24 equal pieces if you are making sliders or dinner rolls, 12-16 equal pieces if you are making hamburger buns, or by 2 for 1 pound loaves.
Place into your prepared pan(s) and Cover with plastic wrap and let rise (proof) again until doubled in size, about 45 minutes to 1 hour. (This will depend on the temperature of your kitchen.)
STEP 7: Preheat the oven to 350°F. about halfway through the final rise (proof).
STEP 8: In a small bowl, whisk the 1 remaining egg. Brush all over the rolls.
Bake 20-25 minutes for sliders & rolls, 25-30 minutes for hamburger buns, and 25-35 minutes for loaves.
The cooked internal temperature is 190-200°F
STEP 9: ENJOY, STORE OR FREEZE
Ways to Serve Your Hawaiian Rolls
- Serve warm alongside some One-Pot Marry Me Chicken Noodle Soup or Mississippi Pot Roast Chili.
- Spread some butter and some homemade chia jam like Fresh Blackberry Chia Jam or Fresh Raspberry Lemon Chia Jam
- Use them as a base for your favorite sandwiches. They’re perfect for everything from turkey and cheese to The BEST Slow Cooker Pulled Pork or top them off with some Slow Cooker Shredded Chipotle Beef!
- Don’t forget the sliders. Make the classics, but better! Try my Slow Cooker Maple Smoked Beef Sliders or Scratch Made Cuban Sandwich Sliders
Storing & Freezing Your Rolls
- Storing: Keep your rolls in an airtight container in the fridge for up to 1 week. Too warm them up, a quick zap in the microwave for 10-15 seconds can bring back that fresh baked softness.
- Freezing: For longer storage, freeze your rolls! Once they’ve cooled completely, place them in a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature.
Looking for more BREAD MACHINE recipes?
Guide to Bread Machine Flatbreads
Bread Machine Master Butter Dough
Orange Maple Brioche Sticky Buns
Simple Overnight Cinnamon Rolls
Interested in using your bread machine to make SOURDOUGH?
The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf
Bread Machine Buttermilk Sourdough English Muffins
Cinnamon Raisin Bread Machine Sourdough English Muffins
Multigrain Bread Machine Sourdough English Muffins
Bread Machine Sourdough Liège Waffles
Join Me in the Kitchen!
I’m genuinely excited for you to try my Hawaiian-style rolls! They have been a labor of love and 2 years of trial & error to get it just right. Don’t forget to share your results with me, I’d love to hear in the comments below how they turned out and of course don’t forget to subscribe!
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Hawaiian-Style Rolls for the Bread Machine
Equipment
- 1 1.5 lb. or 2 lb. Bread Machine, or Stand Mixer
- 1 digital scale, optional
- 1 Bench Scraper, or Knife
- Baking Pans or Loaf Pans, depending on what you make.
- 1 Pastry Brush optional, for the egg wash.
Ingredients
- 1/2 cup bottled pineapple juice, room temperature
- 2 tablespoons pineapple juice concentrate, room temperature, SEE NOTES BELOW
- 1/2 cup whole milk, or half & half
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 large eggs, room temperature
- 4-1/2 cups all-purpose or bread flour
- 1/3 cup white sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/4 cup unsalted butter, softened to room temperature
Egg Wash:
- 1 large egg, whisked, optional
Instructions
Bread Machine:
- Prep your ingredients, make sure the paddle is inserted into the bread pan and remove it from the machine.
- If using a digital scale, place the bread pan on the scale to measure one ingredient at a time, making sure to measure carefully and TARE/ZERO in between each ingredient.
- First, add the milk, juice, concentrate, extracts, and eggs to the pan.
- Next, add the flour, sugar, salt, yeast (keep separate from the salt), and the softened butter.
- Secure the pan back into the machine, plug it in and select the dough cycle. Set a timer for 3 minutes.
- At the 3 minute mark, use the silicone spatula (or something soft) to carefully remove any ingredients stuck to the side of the pan. Let it run for another minute or so to incorporate, then "read" your dough. If it is just right, meaning sticking and releasing from the sides of the pan, then you are good to go. If it is creating a puddle under the paddle and/or climbing up the sides because it is too wet, add 1 tablespoon at a time to get the right consistency. On the other hand if it is too dry, add 1 tablespoon at a time of milk or pineapple juice until it is cohesive and forms an nice soft dough ball.
- This is a very enriched, soft and sweet dough but the goal is not to have anything too wet so it is easy to shape, and not too dry that it is not "fluffy". Environments due to temperature and humidity as well as the difference in flours, matters so learning to read your dough no matter the recipe is KEY.
- Set a timer for the remaining time left on your machine (a typical dough cycle can vary but usually runs for a total of 1 hour and 30 minutes).
- When your dough cycle has completed you are ready to shape into sliders, rolls, hamburger buns, or loaves.
- Gently deflate the dough and weigh it if you would like to be exact.
- Use a bench scraper or knife and divide the dough into 24 equal pieces if you are making sliders or dinner rolls,12-16 equal pieces if you are making hamburger buns, or by 2 for 1 pound loaves.
- Place into your prepared pan(s) and Cover with plastic wrap and let rise (proof) again until doubled in size, about 45 minutes to 1 hour. (This will depend on the temperature of your kitchen.)
- Once you have shaped the dough into your desired shape, let proof for 45 minutes or up to one hour as needed until nice and puffy, roughly doubled in size.
- After it has finished the final rise, use a pastry brush and "glaze" with the egg wash for that perfect golden finish. This step is optional.Bake according to the directions for what you shaped.
- Preheat the oven to 350°F about half way through the final rise (proof).
Stand Mixer:
- Combine your liquids. The pineapple juice, pineapple concentrate, milk, vanilla extract, softened butter, sugars, and 2 eggs with the yeast in the bowl of your stand mixer.
- Add about half of the all-purpose or bread flour, and stir with a large spoon until the dough forms a rough, shaggy mass. Mix in the salt.
- Attach the dough hook to your mixer and turn to medium-low speed. Gradually add the remaining flour ONLY UNTIL the dough comes together. You may only need part of the flour or you may need a tad bit more, depending on your personal environment (high or low humidity, temperature, etc.) and how you measure.
- Continue kneading on a medium-high speed for about another 4 to 5 minutes, or until a soft and smooth dough ball forms.
- Lightly grease or use damp hands to place the dough in a lightly greased large bowl. I like to use a 4 quart glass bowl. Cover it tightly with plastic wrap. Let the dough rise on the counter top until puffy and doubled in size, about 1 ½ hours, similar to a bread machine.
- Prepare your pans. If you are making rolls in a foil pans, 9 x 13", or other… spray it with cooking spray. Do the same if you are making 2 loaves. If you are making hamburger buns, prep the sheet pans with parchment paper.
- At this point you can gently deflate the dough and weigh it if you would like to be exact.
- Use a bench scraper or knife and divide the dough into 24 equal pieces if you are making sliders or dinner rolls,12-16 equal pieces if you are making hamburger buns, or by 2 for 1 pound loaves.
- Place into your prepared pan(s) and Cover with plastic wrap and let rise (proof) again until doubled in size, about 45 minutes to 1 hour. (This will depend on the temperature of your kitchen.)
- Preheat the oven to 350°F. about halfway through the final rise (proof).
- After it has finished the final rise, use a pastry brush and "glaze" with the egg wash for that perfect golden finish. This step is optional.Bake according to the directions for what you shaped.
- ENJOY, STORE OR FREEZE
Notes
- Storing: Keep your rolls in an airtight container in the fridge for up to 1 week. Too warm them up, a quick zap in the microwave for 10-15 seconds can bring back that fresh baked softness.
- Freezing: For longer storage, freeze your rolls! Once they’ve cooled completely, place them in a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature.
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