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"Pineapple and coconut give a subtle sweetness to these golden rolls," writes Kathy Kurtz of Glendora, Florida. "If there are any leftovers, they're great for sandwiches."
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 each) equals 165 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 294 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Hawaiian Dinner Rolls in Quick Cooking July/August 2002, p58
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Reviewed on Nov. 25, 2012 by tchr90
I made these for Thanksgiving dinner and everyone liked them. I followed suggestions from other reviewers and will make these again using their suggestions! I used 1/2 cup pineapple juice (no water), 4 1/2 c. flour, and left out the coconut as my family doesn't like the coconut texture. The rolls took awhile to make but were well worth the wait! I used the extras for turkey mini sandwiches the next day :) Excellent recipe--a keeper for sure!
Reviewed on Jul. 07, 2012 by kshea
Great texture. Could barely discern the pineapple, so next time will eliminate the water and add 1/2C pineapple juice. I also added 1 extra cup of flour and left out the coconut as my hubby hates coconut. Great!
Reviewed on Jan. 17, 2012 by bereitbach
These turned out well. The coconut and pineapple were not strong flavors at all. Like others, I had to add more flour.
Reviewed on Apr. 26, 2011 by kay52178
I may try to make this recipe again adding more flour. The dough was way too soft and they came out more like biscuits. I served with rootbeer pulled pork and the flavor was good with them, however, I didn't like the texture.
Reviewed on Apr. 20, 2011 by Margielou_wa
These are wonderful rolls and I'll definitely be making them to go with our ham for Easter dinner.
Reviewed on Apr. 19, 2011 by foxydi
these are lovely rolls but need to add more flour any where to 4 - 4 1/2 cups other then that they are very good
Reviewed on Feb. 20, 2010 by njbryson
These are the best rolls I've ever made. I didn't add the cocunut as I 'm not wild about it. I did have to add an extra cup of flour as they were mixing. But they came out wonderful. Sharled with friends and they loved them also. Will make over and over again. Nancy
Reviewed on Jan. 25, 2010 by mclute
We love these rolls. The only difference when I make is I have to add almost a whole cup more of flower but they always turn out great. I have pureed the pineapple before and that was good too if you don't want the chunks in there. Thanks for a great recipe!!
Reviewed on Dec. 10, 2009 by Deedledoodle
The best dinner roll I've found to date. These are excellent, just what I was looking for!
Reviewed on Nov. 29, 2009 by psjones68@wowway.com
i love these rolls and they make great sandwiches with ham
Reviewed on Nov. 03, 2009 by Carol Holliday
I recently tried this recipe, using Egg Beaters ,and Smart Balance instead of butter to make them lighter. After taking my Mom some, she asked me to make them for Thanksgiving dinner because they were better than the store bought brand! She was RIGHT!
Reviewed on Oct. 11, 2009 by provrb31
I made these to take to our Christmas dinner last year. They were a hit...everyone loved them. Will definitely be making these again!
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