Hawaiian Dinner Rolls
Total TimePrep: 35 min. + rising Bake: 15 min.
- 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, room temperature
- 1/4 cup butter, cubed
- 1/4 cup nonfat dry milk powder
- 1 tablespoon Sugar In The Raw
- 1-1/2 teaspoons salt
- 3-1/4 cups bread flour
- 2-1/4 teaspoons active dry yeast
- 3/4 cup sweetened shredded coconut
- 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 1-2 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 and 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.
Editor's NoteWe recommend you do not use a bread machine's time-delay feature for this recipe.
Nutrition Facts1 roll: 165 calories, 5g fat (3g saturated fat), 23mg cholesterol, 294mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 5g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Jun 12, 2018
We are not a fan of coconut so I left that out. Nonetheless, these rose nice and high, producing a light and flavorful roll with a hint of sweetness. Looking forward to making these again.
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!
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!
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.
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.
Apr 20, 2011
These are wonderful rolls and I'll definitely be making them to go with our ham for Easter dinner.
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
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
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!!
Dec 10, 2009
The best dinner roll I've found to date. These are excellent, just what I was looking for!