Hawaiian Rolls with a Little Help from Your Bread Machine

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Sneak Peek: Prepare to wow your loved ones with Hawaiian Rolls made with the help of your bread machine that rival store-bought Hawaiian bread in flavor, texture, and appearance. Ingredients include pineapple juice, honey, ginger, all-purpose flour, and cake-batter extract (the secret ingredient).

a clone recipe of King's Hawaiian Bread Rolls with sandwich makings on the sidePin

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Looking for a Hawaiian Bread recipe that tastes just like the store-bought favorite? This is the one! Use your bread machine for easy prep, or make it by hand or with a stand mixer—delicious either way.

What Makes This One Worth Sharing:

  • Authentic Flavor: Pineapple juice and honey create the signature sweetness.​
  • Soft Texture: Mashed potatoes and heavy cream ensure a tender crumb.​
  • Versatile Preparation: Use a bread machine, stand mixer, or mix by hand.​
  • Secret Ingredient: Cake batter extract adds a unique flavor and color.

I just made these, and they are wonderful! Thank you so much for this recipe! I looked all over town for butternut extract, (no luck there), so I used 1/4 tsp of almond extract, and 1/4 tsp of Butter extract, and it hit the nail on the head! They taste even better than the store bought King’s rolls! Thank you again for sharing this recipe!“–SHEALEIGH


Ingredients and Substitutions

  • PINEAPPLE JUICE: Adds sweet-tart flavor; sub milk or water (no warming needed in bread machine)
  • DRIED MILK: Powdered; sub fresh or canned milk plus water instead of juice
  • EGG + EGG YOLK: Adds color and tenderness; freeze whites for angel food cake
  • MASHED POTATOES: Use fresh, leftover, or instant; or microwave a whole potato, peel and chop
  • HEAVY CREAM: Rich texture; sub half-and-half or milk
  • SUGAR: Granulated; adjust to taste
  • HONEY: Adds flavor and improves texture
  • BUTTER: Use cold, chopped pieces—don’t melt
  • GINGER: Ground ginger from spice aisle
  • CAKE BATTER EXTRACT: Signature flavor; sub vanilla-butter-nut or plain vanilla if needed
  • FLOUR: Unbleached all-purpose preferred; bleached OK; avoid bread flour
  • INSTANT YEAST: Use bread machine or instant yeast; active dry works with adjustment (see notes)

Making sandwiches with sweet Hawaiian rollsPin
Hawaiian rolls make excellent slider buns.

Step-by-Step: Making These Rolls with a Bread Machine

Add Ingredients to Bread Machine: Place all ingredients into the pan in the order listed.
Start DOUGH Cycle: Select the DOUGH cycle and press START.
First Dough Check (1–2 minutes): Open the lid to confirm paddles are moving and dough is clumping.
Second Dough Check (15–18 minutes): Dough should stick, then pull away cleanly. Adjust with flour or water if needed.
Complete DOUGH Cycle: Let the cycle finish; dough should double in size.
Shape the Rolls: Place dough on a floured surface, divide, and shape into rolls.
Second Rise: Place rolls in prepared pans, cover, and let rise until puffy.
Bake: Bake in a preheated 375°F (190°C) oven until golden brown.

Make a Round Loaf

If you want to imitate the round loaf sold in the grocery store, place 2/3’s of the dough into a round pie tin. Make rolls or a small loaf with the remainder of the loaf. Trying to use all of the dough in one loaf makes it nearly impossible to bake all the way through.


Tips That Make a Difference

  • Use a Silicone Mat for Cleanup: Shaping dough on a silicone baking mat makes cleanup faster—just toss it in the dishwasher.
  • Check Dough Temp: Ideal dough temperature after mixing is around 77–80°F. If your kitchen is warm, your dough may rise faster.
  • Flour Your Hands, Not the Dough: When shaping rolls, lightly flour your hands instead of adding more flour to the dough—it keeps rolls soft.
  • Use a Cookie Sheet Under Foil Pans: Placing foil pans on a metal baking sheet helps the bottoms brown evenly in the oven.


Hawaiian rolls-one is split to see the insidePin
Yield: 16 rolls

Hawaiian Rolls Bread Machine Recipe

A sweet and soft bread in the same style as my favorite Hawaiian bread at the grocery store. The instructions are for mixing and kneading in a bread machine, then shaping by hand and baking in a conventional oven.
5 from 32 votes
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Video

Prep time: 2 hours 45 minutes
Cook time: 12 minutes
Total time: 2 hours 57 minutes

Ingredients
 

  • cup (76 g) pineapple juice (can substitute water or milk)
  • ½ cup (125 g) mashed potatoes
  • 2 tablespoons nonfat dried milk powder (or use milk instead of pineapple juice and leave the milk powder out)
  • 1 large (50 g) egg
  • 1 (18 g) egg yolk
  • 3 tablespoons (36 g) sugar
  • cup (76 g) heavy cream
  • ¼ cup (58 g) unsalted butter chopped
  • 1 tablespoon (21 g) honey
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • ½ teaspoon cake batter-extract
  • 3 cups (360 g) unbleached all-purpose flour
  • 2 teaspoons bread machine or instant yeast

Glaze

  • 1 (18 g) egg yolk
  • 1 tablespoon (14 g) milk

Instructions

  • Add Ingredients to Bread Machine Pan: 1/3 cup (76 g) pineapple juice, 1/2 cup (125 g) mashed potatoes, 2 tablespoons nonfat dried milk powder, 1 large (50 g) egg, 1 (18 g) egg yolk, 3 tablespoons (36 g) sugar, 1/3 cup (76 g) heavy cream, 1/4 cup (58 g) unsalted butter, 1 tablespoon (21 g) honey, 1 teaspoon salt, 1/4 teaspoon ground ginger, 1/2 teaspoon cake batter-extract, 3 cups (360 g) unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast
    Select the DOUGH cycle and push the START button.
  • Check the Dough (Twice):
    First Peek (1 minute in): Lift the lid to confirm the paddles are turning and the dough is clumping.
    Second Peek (15–18 minutes in): Dough should stick to the sides, then pull away cleanly.• Too sticky? Add 1 spoonful of flour at a time.• Too dry? Add 1 spoonful of water at a time. Wait 1–2 minutes between additions to let the dough adjust.
    Read more about this surprising secret that will help you make fabulous bread every time.
  • Finish the DOUGH Cycle: When complete and dough has doubled, transfer it to a floured surface or silicone mat.
  • Shape the Rolls: Spray two 8-inch round pans with baking spray. Form dough into a large ball, divide in half, then cut each half into 8 pieces. Shape each piece into a ball and place into pans.
  • Let Rolls Rise: Cover loosely and let rise until about 50% larger. Don’t let them overproof, or they’ll bake up dry.
  • Preheat the Oven: Heat to 375˚F (190˚C) while rolls rise—about 15 minutes before baking.
  • Brush with Glaze (Optional): Whisk 1 egg yolk with 1 tablespoon milk and lightly brush onto rolls just before baking.
  • Bake and Cool: Bake for 13–15 minutes until golden and internal temp reaches 190˚F (88˚C). Cool 1–2 hours, then place rolls in a plastic bag to keep the crust soft.

Notes

Variation:
  • Knead 1 cup of raisins or other dried fruit into the dough after removing it from the bread machine for a flavorful twist.
  • For a round loaf, divide the dough into three parts—use two parts for a round loaf and the remaining dough for rolls. A larger single loaf may not bake through evenly without drying out on the edges.
Using a Stand Mixer:
  1. Add ingredients to the stand mixer bowl in the specified order.
  2. Mix on low speed until moistened.
  3. Attach the dough hook and increase speed to 2 or 3.
  4. Knead until the dough is smooth and elastic (about 5-10 minutes).
  5. Cover and let it rise in a warm place until doubled.
  6. Gently deflate, then shape as directed.
Making by Hand:
  1. Mix ingredients in a large bowl until a shaggy dough forms.
  2. Transfer to a floured surface and knead until smooth and elastic (10-20 minutes).
  3. Place in a greased bowl, cover, and let rise until doubled.
  4. Deflate gently, then shape as directed.
Yeast Substitution:
You can substitute active dry yeast for instant yeast. Dissolving it first is optional—it may start slower but will catch up during rising.

Nutrition

Serving: 1roll | Calories: 170kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 161mg | Potassium: 98mg | Fiber: 1g | Sugar: 5g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQs

  • Can I make these rolls without a bread machine?
    • Yes, you can mix and knead the dough by hand or using a stand mixer. See the recipe notes for details.
  • What can I substitute for cake batter extract?
    • If cake batter extract is unavailable, use vanilla-butter-nut extract or a combination of vanilla and almond extracts.​
  • How should I store leftover rolls?
    • Store cooled rolls in an airtight container at room temperature for up to 3 days. Reheat gently before serving.​

Final Thoughts:

These homemade Hawaiian rolls are a delightful addition to any meal, offering a sweet and tender alternative to store-bought versions. Using your bread machine simplifies the process, allowing you to enjoy these treats with minimal effort. If you try these rolls, I can’t wait to hear from you. What do you think? Let me know.

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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4.82 from 32 votes (30 ratings without comment)

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28 Comments

  1. I tried this recipe 3 times with exact measurements snd it came out so wet after my dough cycle I couldn’t do anything with it….why is it like this??? it looks like it’s risen, then I touch it and it Sinks to the bottom of bread maker. I tried adding a little flour to no prevail.

    1. Hi Bob,

      Thanks for reaching out! Let’s troubleshoot together.

      Exact measurements in a yeast bread recipe are a great starting point, but dough consistency can vary. In step 3, I recommend checking the dough near the end of the kneading phase. If it’s too wet, add flour 1 tablespoon at a time, letting it absorb before adding more. The goal is dough that sticks to the sides briefly, then pulls away cleanly. If you haven’t already, you might take a look at this post about my surprising secret for making better bread in a bread machine. It will give you more details on how to do this.

      Flour formulations vary depending on location, and temperature and humidity can affect how much flour is needed. How did you measure your ingredients—by weight or cups? Measuring by weight is more accurate and can prevent overhydration.

      The sinking issue sounds like overproofing, likely due to excess hydration. A warm kitchen can also accelerate proofing, causing the dough to collapse. Ideally, proofing temperatures should be around 74–76˚F.

      I hope this helps! Let me know if you have more questions or need clarification.

  2. 5 stars
    These are fantastic – we’ve tried numerous recipes, and these are easily the closest we’ve gotten to King’s Hawaiian Rolls. Subbed sweet potatoes, subbed 1/4 tsp almond extract and 1/4 tsp vanilla extract, and bumped up the sugar a touch. Using the temp probe ensured they were baked perfectly. SO good

    1. Hi Chris,

      Thank you for the great comment. I like your idea about using sweet potatoes. I don’t know how people experiment with bread with a quick-read digital temperature probe. Every kitchen should have one.

  3. I’m so confused, the recipe says that it yields 20 rolls but in the video the dough only yielded six. I feel like the ball of dough from the bread machine would not make 20 balls unless they were very tiny. Is this correct? Should I make them really small to get 20?

    1. Hi Amy,

      I’m so sorry for the confusion. I have corrected the recipe. Hope this helps.

  4. I want to make this bread. 1 question. If I just make 1 loaf, do I bake it at the same temperature and for the same length of time. If you posted this, I must have missed it. Thanks so much. Can’t wait to make as I love the store Hawaiian rolls!

    1. Hi Lynda.

      I have tried making it as one round loaf and had trouble getting it done in the middle without drying out the edges. That’s why I only used 2/3 of the dough to make a loaf. However, I didn’t try more than once or twice. If that’s what you want, start experimenting. One thing I haven’t tried is a loaf pan–a Pullman pan might work great. (Sorry for the delay in answering. We have been on vacation.)

  5. Marilyn J Burrows says:

    5 stars
    These were amazing!! Thank you.

  6. Barbara Karr says:

    Can’t find Vanilla Butter Nut Extract anywhere. Will not having alter the taste of the rolls. Thanks for your help. Barb

    1. Hmmm. I looked online and the only Vanilla Butter Nut Extract I found were so high-priced that I would call it extortion. Incredible!

      So, what to do now? I haven’t tried it but wondering if butter extract would be a good substitute or perhaps the new cake batter flavoring from McCormick.

      The rolls will definitely be delicious without the flavoring. You might go ahead and try them to see what you think. However, there is something about that extract that makes them taste more like the ones at the store. Meanwhile, I will try to find a substitute and let you know.

  7. Barbara Karr says:

    I just recently found you and am amazed at the knowledge you share. Thank you for all your recipes, tips, and tutoring! I made your french bread and ate almost all of it myself. (not necessarily a good thing). First really successful recipe in a long time. Best wishes! God Bless. Barb

    1. Barbara,
      How kind of you to say those nice things about the blog! I’m so glad you found it. Thank you for writing back about the bread. It is definitely a family favorite around here.

  8. devinmontuya says:

    Paula,
    Is there a substitution for the heavy cream that I may try as my children are lactose intolerant?
    Thanks,
    Devin.

    1. If they can tolerate lactose-free milk, use that. Otherwise, you could use water. The rolls won’t be as rich and soft but they will still be delicious.

  9. America’s test kitchen has a great bread pudding with bourbon sauce made out of challah bread!

  10. Kristin Burnett says:

    UPDATE! I just pulled these out again– my kids raided the kitchen the other night and ate them all– and they taste better than the store bought ones! Before, I said they weren’t sweet enough for my taste but still the fluffiest rolls ever. Now, they are sweeeeeeeet and fluffy! My differences are thus: mashed SWEET POTATO in place of a regular one, 1/4 tsp each of vanilla and almond extract in place , and bread flour for AP flour.

    Thanks so much for sharing this recipe, Paula! I swear I’m going to make this every other day 🙂 If I happen to make a loaf, I’ll let you know. So far, I’ve made dinner rolls and hamburger-style buns.

    1. Hi Kristin,
      Always happy to hear about the successes. I love sweet potato in rolls. Great substitution.

  11. Shealeigh says:

    I just made these, and they are wonderful! Thank you so much for this recipe! I looked all over town for butternut extract, (no luck there), so I used 1/4 tsp of almond extract, and 1/4 tsp of Butter extract, and it hit the nail on the head! They taste even better than the store bought King’s rolls!

    Thank you again for sharing this recipe!

    1. So glad to hear you liked them, Shealeigh.

  12. Kristin Burnett says:

    Just pulled these out of the oven, let one cool for a few and popped it in my mouth. Although very fluffy (the most pillow-y rolls I’ve ever made!), I was disappointed that they just weren’t that sweet to me. The only substitutions I made were thus: bread flour, and like a reviewer suggested, used 1/8 tsp of almond extract and the rest vanilla. Perhaps I could up the sugar to a half cup, or use honey instead?

    Still, these rolls are fantastic, and I will definitely be using this recipe again! Thank you so much!

  13. Kristin Burnett says:

    Could I substitute bread flour instead of AP flour? I’m going to bake the for Christmas.

  14. These are superb! Thank you for all the work you put into creating the recipe. I must confess that I didn’t have the vanilla nut extract (I used 1/8 tsp almond extract and the rest vanilla), a bread maker (just lots of elbow grease!), or the shiny aluminum pans, but the rolls were still delicious. Well done, Paula! I will definitely make these again.

  15. Thanks for sharing your bread recipe. I’ve a bread machine sitting at a corner of my kitchen collecting dust until I stumble on your blog. Great recipe and explanation on how to make them and beautiful photos to accompany each recipe!

  16. These look awesome! I can’t wait to try the recipe! I am an absolute convert to using the bread machine to mix the dough and then baking in the oven. My never used bread machine has turned into an appliance I use often! Thank you for that!

  17. Thanks, Paula, I have been looking forward to this recipe! It must have been an adventure to come up with this, the recipe list of ingredients is fascinating.

  18. I love those Hawaiian Rolls! I can’t always find them when I need them to make ham and cheese sliders- It’s nice to have to option to make them myself. Those look even better than the originals. 🙂