Hawaiian Dinner Rolls Recipe

5 12 17
Hawaiian Dinner Rolls Recipe
Hawaiian Dinner Rolls Recipe photo by Taste of Home
Publisher Photo

Hawaiian Dinner Rolls Recipe

Read Reviews
5 12 17
Publisher Photo
Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.

Ingredients

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup warm pineapple juice (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1 large egg
  • 1/4 cup butter, cubed
  • 1/4 cup nonfat dry milk powder
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 3-1/4 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 3/4 cup sweetened shredded coconut

Directions

In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13x9-in. baking pan.
Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown. Yield: 15 rolls.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Hawaiian Dinner Rolls in Quick Cooking July/August 2002, p58

Nutritional Facts

1 each: 165 calories, 5g fat (3g saturated fat), 23mg cholesterol, 294mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 5g protein.

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup warm pineapple juice (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1 large egg
  • 1/4 cup butter, cubed
  • 1/4 cup nonfat dry milk powder
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 3-1/4 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 3/4 cup sweetened shredded coconut
  1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
  2. When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13x9-in. baking pan.
  3. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown. Yield: 15 rolls.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Hawaiian Dinner Rolls in Quick Cooking July/August 2002, p58

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Reviews forHawaiian Dinner Rolls

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MY REVIEW
tchr90 User ID: 2795278 35521
Reviewed Nov. 25, 2012

"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!"

MY REVIEW
kshea User ID: 2698812 135056
Reviewed Jul. 7, 2012

"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!"

MY REVIEW
bereitbach User ID: 4958434 135052
Reviewed Jan. 17, 2012

"These turned out well. The coconut and pineapple were not strong flavors at all. Like others, I had to add more flour."

MY REVIEW
kay52178 User ID: 1593546 41591
Reviewed Apr. 26, 2011

"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."

MY REVIEW
Margielou_wa User ID: 56764 112952
Reviewed Apr. 20, 2011

"These are wonderful rolls and I'll definitely be making them to go with our ham for Easter dinner."

MY REVIEW
foxydi User ID: 3585171 85618
Reviewed Apr. 19, 2011

"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"

MY REVIEW
njbryson User ID: 866079 79770
Reviewed Feb. 20, 2010

"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"

MY REVIEW
mclute User ID: 3264832 102985
Reviewed Jan. 25, 2010

"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!!"

MY REVIEW
Deedledoodle User ID: 146732 62953
Reviewed Dec. 10, 2009

"The best dinner roll I've found to date. These are excellent, just what I was looking for!"

MY REVIEW
[email protected] User ID: 1410090 87037
Reviewed Nov. 29, 2009

"i love these rolls and they make great sandwiches with ham"

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