Hawaiian Roll Recipe
Imagine pulling a tray of warm, golden Hawaiian slider buns from your oven, their sweet, pineapple-kissed aroma filling the kitchen. This Hawaiian roll recipe is your ticket to fluffy, irresistible buns that are perfect for sliders, dinner sides, or even a quick snack with butter. Made with a whole 170g can of pineapple juice, this recipe is easy enough for beginners but delivers bakery-level results. Whether you shape them into 9 or 12 hearty dinner rolls or 15 bite-sized sliders, these buns will steal the show at any meal. Let’s bake some tropical magic!
Why This Hawaiian Roll Recipe Rocks
These Hawaiian rolls are all about that soft, sweet vibe we love in that popular storebought version. These rolls have a subtle pineapple twist that makes them unforgettable. Here’s why you’ll fall in love:
- Flexible Sizing: Shape into 9 larger dinner rolls, 12 smaller dinner rolls, or 15 sliders to suit your needs.
- Melt-in-Your-Mouth: These buns are light, fluffy, and oh-so-soft.
- Tropical Sweetness: Pineapple juice adds a gentle, island-inspired flavor.
- Easy-Peasy: I have all the exact measurements for you along with clear steps to make this recipe a breeze even if you’re new to baking.
Shaping Your Hawaiian Rolls: 9, 12, or 15 Rolls
This Hawaiian roll recipe lets you customize your bun size for any occasion—9 buns, 12 medium rolls, or 15 smaller sliders. Since dough weight can vary slightly (due to minor ingredient differences or dough sticking to surfaces), divide the dough evenly based on your desired number of rolls.
Here’s how to shape them and what to expect:
- 9 Buns:
- Size: ~3–3.5 inches wide, perfect for hearty sides or big sandwiches.
- Shaping: Divide dough into 9 equal pieces (eyeball or use a scale for precision). Roll each into a tight ball, tucking edges under. Place on a sheet pan evenly spaced for individual buns. Lightly flaten each bun to reduce the height of the baked bun.
- Best For: Larger sandwiches like grilled chicken, pulled pork or burgers.
- 12 Medium Rolls:
- Size: ~2.5–3 inches wide, a versatile size between dinner rolls and sliders.
- Shaping: Divide dough into 12 equal pieces. Roll into tight balls and place in a 9×13-inch (for tall fluffy rolls) or 9×9-inch pan in a 3×4 grid, evenly spaced pull-apart rolls.
- Best For: All-purpose rolls for dinners, small sandwiches, or sliders with lighter fillings like turkey, ham, or veggie patties.
- 15 Slider Buns:
- Size: ~2–2.5 inches wide, ideal for bite-sized sliders or appetizers.
- Shaping: Divide dough into 15 equal pieces. Roll into tight balls and place in a 9×13-inch pan in a 3×5 grid, ~½ inch apart.
- Best For: Mini burgers, pulled pork sliders, or party platters.
Shaping Tip: Use a kitchen scale for even portions if you have one, or eyeball equal pieces. Space rolls evenly to nearly touching for that classic pull-apart texture.
Tips for Nailing This Hawaiian Roll Recipe
- Pineapple Juice: Stick with canned 100% pineapple juice at room temp. Fresh juice can mess with the yeast, and sweetened juice makes buns too sugary.
- Dough Texture: Keep it soft and slightly sticky for fluffy rolls. Too much flour = dense buns, and we want them light as clouds!
- Storage: Store in an airtight container for 2 days or freeze for 3 months. Thaw and warm in a 170°F oven for 10 min, wrapped in foil.
- Make Ahead: Shape buns, cover, and refrigerate overnight for the second rise. Let them puff up at room temp before baking.
Serving Ideas for Your Hawaiian Rolls
These buns are so versatile, you’ll want them at every meal! Here’s how to enjoy this Hawaiian roll recipe:
- Sliders: Stuff with pulled pork and coleslaw or mini beef patties with cheese for game-day snacks.
- Dinner Rolls: Serve warm with butter for a slightly sweet side.
- Breakfast Bites: Split and top with a fried egg and cheese for a sweet savory breakfast.
- Mini Sandwiches: Pair with ham, Swiss, mayonnaise, and mustard for a lunch treat.
Why You’ll Love This Recipe
This Hawaiian roll recipe is a total winner—it’s easy, uses a whole can of pineapple juice (no waste!), and delivers soft, sweet buns that beat store-bought every time. Whether you make 9 buns, 12 medium rolls, or 15 sliders, they’ll wow your family or guests, and you’ll feel like a baking rockstar. Grab your mixing bowl and let’s make some magic!
Ready to try this Hawaiian roll recipe? I’d love to hear what you think of them in the comments and how you enjoy them!
Happy baking!
Hawaiian Roll Recipe
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale for best accuracy
- 9×13-inch pan for sliders or pull-apart rolls
- Sheet pan for hamburger buns
Ingredients
- 4 ½ cups unbleached all-purpose flour, spooned and leveled 510g
- ¾ tsp salt
- ¾ cup pineapple juice, room temp (100% juice, no added sugar) 170g/170ml can
- ⅓ cup milk, warmed to 90 – 110°F 80g
- 3 ¼ tsp active dry yeast
- ⅓ cup granulated sugar 67g
- 1 large egg, room temperature
- 4 tbsp salted butter, melted and cooled 56g
Topping:
- 1 large egg for egg wash
- 1 tbsp water for egg wash
- Sesame or poppy seeds
Instructions
- Activate Yeast: In a small bowl, mix warm milk (110°F/43°C) and yeast. Let sit 5–10 min until foamy.
- Mix Wet Ingredients: In a large bowl, mix pineapple juice, sugar, egg, egg yolk, and melted butter and proofed yeast. Stir until smooth.
- Add Dry Ingredients: Gradually mix in flour and salt, 1 cup at a time, until a soft, slightly sticky dough forms.
- Knead the Dough: Knead on a lightly floured surface for 7-8 min until smooth. Add flour 1 tbsp at a time if too sticky, but keep it soft.
- First Rise: Place dough in a greased bowl, turn to coat, cover with a damp cloth, and let rise 1 hr until doubled.
- Shape Rolls: Punch down dough. Choose your size: 9 buns, 12 medium rolls, or 15 slider buns. For each piece, flatten into a small disc on a clean, unfloured surface. Fold edges toward the center to form a loose ball. Place the ball seam-side down, cup your hand over it with fingers lightly touching the surface, and gently drag the ball in small circles. The surface tension from the counter will pull the dough tight, smoothing the top into a round, taut ball. Place in a greased pan.
- Second Rise: Cover and let rise 30–45 min until doubled.
- Bake: Preheat oven to 350°F (175°C). Whisk together the egg wash and water and brush the tops of the buns/rolls. Add seeds if desired. Bake 15–18 min until golden (190°F/88°C internal).
- Cool: Cool in pan 5–10 min, brush with butter (optional), then move to a wire rack.
Notes
- Pineapple Juice Tip: Use canned 100% pineapple juice at room temperature. Fresh juice can disrupt yeast, and sweetened juice makes buns too sweet.
- Dough Texture: Keep dough soft and slightly sticky for fluffy rolls. Too much flour leads to dense buns.
- Shaping Tip: For smooth buns, shape on an unfloured surface to maximize surface tension. Cup and drag gently to avoid tearing the dough. A scale helps divide dough evenly, but eyeballing works too.
- Storage: Store in an airtight container for 2 days or freeze for 3 months. Thaw and reheat in a 170°F oven for 10 minutes, wrapped in foil.
- Make Ahead: Shape buns, cover, and refrigerate overnight for the second rise. Let rise at room temperature until puffy before baking.
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