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Hawaiian Dinner Rolls Recipe
Hawaiian Dinner Rolls Recipe photo by Taste of Home

Hawaiian Dinner Rolls Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
MAKES:15 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
MAKES: 15 servings

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 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 flaked coconut

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.

Directions

  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

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.

Reviews for Hawaiian Dinner Rolls

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
Reviewed Apr. 20, 2011

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

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