The most soft and tender slightly sweet rolls are easier to make at home that you’d think. These homemade Hawaiian rolls feature a hint of pineapple and are super delicious!
Hawaiian rolls are the perfect bread for so many applications. They make amazing sliders, are perfect piled with pineapple pulled pork or are wonderful served on the side of any meal. Making them yourself means they are extra fresh and delicious. You’ll have a hard time not sneaking them right out of the bread basket!
Do you like making your own bread and rolls? Baking with yeast always seems a little intimidating if you aren’t used to it, but armed with a good recipe it can really be pretty simple.
We love Mimi’s three day rolls. They have been a favorite in our family for decades.
They are soft and delicious. Plus you know exactly what is in them which is always a plus!
I can’t be the only one that gets a little creeped out by the fact that some of the bread from the store basically never molds. It goes stale and dries out, but could practically sit there forever.
Then you look at the ingredients and it becomes clear why. There is a lot of “stuff” in there to keep it good longer.
Now I don’t really blame them. Bread is highly perishable and most people don’t want to make their own, so you have to find work arounds.
However, when you have the time nothing is better than fresh. Especially when you are talking fresh baked bread!
Homemade rolls are such a great way to take a meal from good to great. Knowing that extra effort was made makes it feel extra special.
In addition to the 3 day rolls, we also make potato rolls every so often. They are another great option as a sandwich bun.
But sometimes the situation calls for something with a little more pizzazz. These pineapple kissed dinner rolls are just the thing!
They are so super soft with just the right amount of sweet. The can of crushed pineapple kind of melts into the dough leaving a bit of color and fabulous flavor.
It seems almost too good to be true, but it’s not! You really can do it and your family and friends will be so impressed.
This recipe makes 24 dinner roll size portions. You can do 12 instead if you want closer to hamburger bun sized rolls.
Tips and tricks
Do not try to substitute fresh pineapple. Fresh pineapple has an enzyme in it that affects the bake.
Fun fact, you really don’t want to use fresh pineapple in any recipe that wasn’t specifically developed with it. That same enzyme, bromelain, can also affect jello.
Cooking pineapple changes the enzyme, making pineapple play nicer in recipes. That is why canned pineapple works in places fresh won’t.
After the first proof you can store the dough in the refrigerator for up to three days. Just make sure it is covered tightly so it doesn’t dry out.
When you are ready to proceed, punch it down and shape the rolls. The second rise will take longer due to the chilled dough, but the flavor should be delicious!
What to do with the leftovers
While these are super delicious and it will be tempting to eat them all, 24 is a lot for most meals. Don’t despair, you have options!
They store well for several days on an airtight container at room temperature. Don’t give in to the temptation to put them in the refrigerator.
You don’t really ever want to store bread in the refrigerator. It dries it out and makes it go stale faster.
If you won’t get all of the rolls eaten in a few days, put the extra in a freezer safe bag. Squeeze out as much air as you can without squishing the rolls the freeze.
When you are ready, warm them in the microwave for a few seconds. They will be as good as new!
In addition to turning the rolls into amazing sandwiches and slider, the leftovers can also make a wonderful bread pudding. I turned some into a fun tropical bread pudding, but they would also be fabulous in a more traditional bread pudding.
More great dinner roll recipes:
Soft, slightly sweet crescent rolls are easy to make from scratch. They are perfect for the holidays or just because. Make a batch and fall in love!
Sourdough crescent rolls are soft, ever so slightly sweet with a nicely rounded sourdough flavor. They are the perfect accompaniment to your next dinner!
Three day rolls are so fluffy and soft. You can start the dough up to three days ahead of time, so they are perfect for your holiday table!
- 1/3 cup milk
- 2 teaspoons yeast
- 1/2 cup sugar
- 1/3 cup vegetable oil (or other mild flavored oil)
- 2 Tablespoons melted butter
- 2 eggs, lightly beaten
- 8 oz can crushed pineapple (do NOT drain!)
- 5 cups all-purpose flour (more or less depending how it comes together)
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup water
- 1 Tablespoon melted butter
- Mix milk, yeast, sugar, oil, butter and eggs until combined
- Stir in pineapple
- Slowly add flour until dough comes together. It will be a sticky dough, but should form a nice ball.
- Knead for 10 minutes then place in a greased bowl. Cover with plastic wrap until doubled in size (about 45 minutes to an hour).
- Grease a 9x13 pan. Punch down dough and form into 24 balls. Place in prepared pan and cover with plastic wrap or a slightly damp towel. Let rise until doubled again (about an hour).
- Mix egg and water and brush the top of the rolls. Bake at 350° F for 20 minutes or until lightly browned.
- Brush with butter and devour! They are especially good right out of the oven.
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Amount Per Serving: Calories: 168Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 67mgCarbohydrates: 26gFiber: 1gSugar: 6gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.