Bread Machine Hawaiian Rolls (Soft, Sweet, Like King’s)

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.

16 rolls

Hawaiian rolls-one is split to see the inside

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 (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 (1 teaspoon) salt
¼ teaspoon ground ginger
½ teaspoon cake batter-extract
3 cups (360 g) unbleached all-purpose flour
2 teaspoons (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 pineapple juice, 1/2 cup mashed potatoes, 2 tablespoons nonfat dried milk powder, 1 large egg, 1 egg yolk, 3 tablespoons sugar, 1/3 cup heavy cream, 1/4 cup unsalted butter, 1 tablespoon honey, 1 teaspoon salt, 1/4 teaspoon ground ginger, 1/2 teaspoon cake batter-extract, 3 cups 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): The dough should feel soft and slightly tacky but not sticky. Adding too much flour will make the rolls heavier instead of fluffy. If it's too sticky, add 1 spoonful of flour at a time. If too dry, add 1 spoonful of water at a time. Wait 1–2 minutes between additions to let the dough adjust.
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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 and puffy. Don’t let them overproof, or they may lose their shape and 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.

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information