Hawaiian Rolls with a Little Help from Your Bread Machine

Name: Hawaiian Rolls Bread Machine Recipe
Prep time: 165 min
Cook time: 12 min
Total time: 177 min
Ingredients: 1/3 cup pineapple juice ((can substitute water or milk)); 1/2 cup mashed potatoes; 2 tablespoons nonfat dried milk powder ((or use milk instead of pineapple juice and leave the milk powder out)); 1 large egg; 1 egg yolk; 3 tablespoons sugar; 1/3 cup heavy cream; 1/4 cup unsalted butter (chopped ); 1 tablespoon honey; 1 teaspoon salt; 1/4 teaspoon ground ginger; 1/2 teaspoon cake batter-extract; 3 cups unbleached all-purpose flour; 2 teaspoons bread machine or instant yeast; 1 egg yolk; 1 tablespoon milk

Last updatedNovember 21, 2024

28 Comments

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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 side

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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.

Happy Bakers Speak Up

“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

Hawaiian rolls-one is split to see the inside — Take note of the soft and close texture. These rolls are as soft as a down pillow.

Ingredients and Substitutions

PINEAPPLE JUICE: (Pineapple juice is not listed on the mysterious label of King’s Hawaiian bread.)
- Adds a sweet and tart flavor
- Substitute water or milk
- No need to warm the milk when using a bread machine,
DRIED MILK:
- Powdered milk
- Swap fresh or canned milk for powdered milk and pineapple juice
EGG AND EGG YOLK:
- Adds yellow color and tenderness
- Freeze the leftover egg whites for this Homemade Angel Food Cake with Chocolate Ganache.
MASHED POTATOES:
- Use leftovers, fresh-cooked, or instant potatoes (prepared)
- Alternatively, cook a medium-size unpeeled potato for 3-4 minutes. Pull the skin off and chop. Add to the bread machine pan.
HEAVY CREAM:
- Key ingredient
- Substitute half and half or milk
SUGAR:
- Use granulated sugar
- Adjust the amount to suit your sweet tooth
HONEY:
- Enhances the sweetness and texture
BUTTER:
- Chop into pieces instead of warming or melting for best results
GINGER:
- Powdered ginger from the spice aisle
CAKE BATTER EXTRACT:
- Cake batter extract imparts a specific enigmatic flavor to sweet yeast bread and a yellow color characteristic of Hawaiian-style bread.
- Substitute vanilla-butter-nut extract
- Vanilla extract –third choice
FLOUR:
- Unbleached all-purpose flour.
- Second choice is bleached, all-purpose flour.
- Bread flour not recommended
INSTANT YEAST:
- Use bread-machine yeast or instant yeast
- Substitute active dry yeast (see the recipe notes)
LEMON JUICE (optional):
- Subtle flavor boost and dough conditioner
- Note: When I don’t have pineapple juice in my pantry, I use milk instead. Adding 1-2 teaspoons of lemon juice adds subtle flavor to this bread. It works like the lemon juice in my basic white bread machine loaf recipe by helping the yeast rise and acting as a dough conditioner. You won’t taste it.

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

How To Make Sweet Hawaiian Rolls with a Bread Machine

All ingredients for the bread dough added to the machine. — Add all dough ingredients to the bread machine pan.

When you first start the DOUGH cycle the dough will look clumpy. — Press the DOUGH cycle button to start mixing. The dough will be rough and lumpy.

As the kneading phase gets close to the end, the bread should be shiny and elastic. — Dough should look smooth and elastic at the end of the kneading portion of the DOUGH cycle. It should stick to the side, then pull away cleanly.

Pull the dough out of the pan onto a floured surface. — When the DOUGH cycle is complete, and the dough is doubled, remove it from the pan and place it onto a floured surface.

shaping dough into balls — Portion dough into equal portions and make smooth balls.

Making a round loaf — Or make a round loaf. (I used 2/3’s of the dough for this loaf and made the rest into small balls.)

Cover rolls to rise — Cover shaped dough with a cheap shower cap or a tea towel and allow the rolls to rise again.

Divide the dough into 12 rolls–six per pan in the picture above. This is a good size for slider buns. I normally make 16 rolls for dinner rolls and place them in two 8-inch round pans.

Glazing the rolls with egg yolk and milk. — Mix the egg yolk and milk, then glaze the rolls if desired. For a shinier finish, let the first coat dry before applying a second. Bake at 375°F for 13-15 minutes until the internal temperature reaches 190-195°F. Check with a quick-read digital thermometer.

rolls with a glaze — The egg yolk and milk glaze give the bread its characteristic shine.

Questions and Answers

Q: Why does the dough take so long to rise?

The rich ingredients (butter, cream, and sugar) slow down the yeast.
Let the dough double in size after the DOUGH cycle, even if it takes longer.
For the second rise, bake rolls when they’re 1½ times their original size for better texture.

Q: How can I get a soft but nicely browned crust?

Use light-colored metal pans (gold finishes or USA pans work well).
Egg glaze creates a shiny, soft, and darker top crust.

Q: Why didn’t the bottom of my bread brown in foil pans?

Place foil pans on a cookie sheet to help the bottoms brown evenly.
Position pans lower in the oven to balance browning.

Q: Do these Hawaiian Sweet Rolls require a glaze?

No, the glaze is optional. Store-bought rolls are typically unglazed, but round loaves often have a glaze. Instructions for glazing are included.

Q: Can I make this bread into a loaf?

Yes, you can form it into round loaves or a standard loaf. Use about ⅔ of the dough for a loaf and the rest for slider buns.

Q: Can I bake this bread in my bread machine?

Not recommended. Bread machine baking often produces a subpar crust, crumbly texture, and less appealing appearance. Try baking in the oven instead.

Hawaiian bread with a double glaze. — Hawaiian loaf with a double coating of egg glaze.

Parting thoughts: If you try these rolls, I can’t wait to hear from you. What do you think? Did you use the recipe exactly as written, or did you have to use a substitute? Let me know.

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

Hawaiian Rolls Bread Machine Recipe

By Paula Rhodes

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 45

Cook time: 12

Total time: 2 57

Ingredients

⅓ 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
⅓ 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

Making the dough:

Combine 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 into the bread machine pan in the order given. Select the DOUGH cycle and push the START button.
Open the lid after a minute and check to ensure the paddles are engaged and working correctly. The dough should start to clump.
Check the dough again after 15-18 minutes. It should stick to the sides before pulling away cleanly. Watch the video to see this in action and note the dough’s shiny, elastic texture.
If you aren’t sure if your dough looks right, read more about this surprising secret that will help you make fabulous bread every time.
When the dough cycle is complete and the dough has doubled in size, transfer it to a floured surface. (I use a silicone mat for easy cleanup in the dishwasher.)

Shaping the dough for rolls:

Spray two 8-inch, round pans with an aerosol oil/flour mixture like Baker’s Joy.
Form dough into a large ball. Divide in half. Divide each half into 8 portions and form each portion into a ball.
Place 8 balls into each pan. Cover pans with a tea towel and find a warm place for the rolls to rise again.
About 15 minutes before rolls are ready to bake, preheat oven to 375 °F
Let dough balls rise until about half again their original size. If you let them get too big during this rising, they will be dry.

Glaze

Whisk 1 (18 g) egg yolk and 1 tablespoon (14 g) milk together in a small bowl. Use a silicone brush to carefully coat unbaked rolls (don’t let it drip) before you place them into the oven.

Baking Rolls

Place the oven rack low and bake at 375°F (190°C) for 13-15 minutes until golden brown and the internal temperature reaches 190°F (88°C). Avoid underbaking to prevent a doughy texture, but don’t overbake, or they’ll lose their soft, Hawaiian bread texture.
After cooling for 1-2 hours, place the 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:

Add ingredients to the stand mixer bowl in the specified order.
Mix on low speed until moistened.
Attach the dough hook and increase speed to 2 or 3.
Knead until the dough is smooth and elastic (about 5-10 minutes).
Cover and let it rise in a warm place until doubled.
Gently deflate, then shape as directed.

Making by Hand:

Mix ingredients in a large bowl until a shaggy dough forms.
Transfer to a floured surface and knead until smooth and elastic (10-20 minutes).
Place in a greased bowl, cover, and let rise until doubled.
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.

Equipment

Nutrition

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.82 from 32 votes (30 ratings without comment)

28 Comments

Bob says:

at

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.

Reply
1. Paula says:
  
  at
  
  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.
  
  Reply
Chris says:

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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

Reply
1. Paula says:
  
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  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.
  
  Reply
Amy says:

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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?

Reply
1. Paula says:
  
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  Hi Amy,
  
  I’m so sorry for the confusion. I have corrected the recipe. Hope this helps.
  
  Reply
lynda says:

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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!

Reply
1. Paula says:
  
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  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.)
  
  Reply
Marilyn J Burrows says:

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These were amazing!! Thank you.

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Barbara Karr says:

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

Reply
1. Paula says:
  
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  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.
  
  Reply
Barbara Karr says:

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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

Reply
1. Paula says:
  
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  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.
  
  Reply
devinmontuya says:

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

Reply
1. Paula says:
  
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  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.
  
  Reply
Jen says:

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

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Kristin Burnett says:

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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.

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

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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!

Reply
1. Paula says:
  
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  So glad to hear you liked them, Shealeigh.
  
  Reply
Kristin Burnett says:

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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!

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Kristin Burnett says:

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

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Jocelyn says:

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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.

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Jenny says:

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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!

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sis says:

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Beautiful photo work!

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Vicki says:

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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!

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Becky says:

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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.

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Betty says:

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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. 🙂

Reply