Filed Under: Bread | Hawaiian | Homemade | Videos

Homemade Hawaiian Bread Rolls

By Tessa Arias
  |  
June 25th, 2014
4.56 from 81 votes
4.56 from 81 votes

This copycat recipe for Homemade Hawaiian Bread Rolls is perfectly sweet, soft, fluffy, and golden brown. You're going to love how easy these are to make! Watch the video to learn how.

Yield: 15 bread rolls

Prep Time: 20 minutes

Cook: 20 minutes

Homemade Hawaiian Bread Rolls - perfect copycat recipe!!

Tessa's Recipe Rundown...

Taste: Sweet, slightly tropical, and buttery.
Texture: Soft, fluffy, and tender with a golden brown chewy exterior.
Ease: If bread baking overwhelms you this is a wonderful place to start!! Watch the video and read the above recipe notes and you’ll be good to go, promise!
Appearance: Who could resist one of these big beautiful sweet golden rolls? They look just like the store-bought ones!
Pros: Easy, relatively quick, delicious, perfect for a special dinner.
Cons: None except maybe that these are made with white flour.
Would I make this again? Oh absolutely!

Homemade Hawaiian Bread Rolls - perfect copycat recipe!!

Now that it’s officially summer, at least for this half of the world, I can’t stop thinking about tropical getaways. It’s kind of ridiculous that it’s SO hot here in Phoenix that a tropical getaway sounds like it would be significantly cooler. At least it might be more, well, moist, instead of bone-dry and desolate like it’s been in Arizona. I think we’ve had less than 2-inches of rain this entire year to date. Why anyone ever decided to live here in the first place is beyond me! We’d all be goners without modern conveniences and water systems.

The best I can do this summer since I unfortunately don’t have any tropical vacations planned is to eat like I’m on vacation. And although I’m not quite sure how authentic the idea of Hawaiian bread rolls is, these are just perfect for any summer feast. Seriously, just look at these pictures. I’m so glad I finally got down a nearly perfect copycat recipe for homemade Hawaiian bread rolls to share with you. I hope your family loves it!!

Do you have any fun vacations planned for the summer?

Homemade Hawaiian Bread Rolls - so soft and fluffy!

Recipe Notes:

Don’t let these intimidate you, they’re meant to ensure your baking success!

  • The recipe is specifically written to produce bread rolls as similar as possible to the store-bought kind, so changing or substituting anything will produce different results!
  • This recipe is meant to be sweet, which is why the pineapple juice and sugar is added. If you don’t want it to be sweet reduce the sugar.
  • The recipe calls for instant yeast because I find that to be easy and simple. If you need to use active dry yeast instead, add it to the pineapple juice and milk and let sit for 5 minutes before proceeding with the recipe. Note that you may have longer rising times.
  • Use ROOM TEMP canned pineapple juice for best results.
  • You may knead the dough by hand if you don’t have a stand mixer. It may take up to 10 minutes by hand.
  • You may use all-purpose flour instead of bread flour, but the bread flour gives these rolls a perfectly round shape and chewy texture.
  • Weighing the flour gives you the most accurate and best results, but if you’re using cup measures be sure to use the spoon & level method.

MAKE AHEAD:

  • You can freeze 10 minutes after your shape the dough into rolls. Defrost overnight in the fridge, let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
  • You can also let the shaped rolls rise overnight in the fridge. Let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
  • You can freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes. You can also bake straight from the freezer at 300°F for 20 to 25 minutes, though this method may produce more dry rolls.

 

Homemade Hawaiian Bread Rolls - perfect copycat recipe!!

4.56 from 81 votes

How to make
Homemade Hawaiian Bread Rolls

Yield: 15 bread rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Time 1 hour 30 minutes
Total Time: 2 hours 10 minutes
This copycat recipe for Homemade Hawaiian Bread Rolls is perfectly sweet, soft, fluffy, and golden brown. You're going to love how easy these are to make! Watch the video to learn how.

Ingredients

For the rolls:

  • 1/2 cup canned pineapple juice (room temperature)
  • 1/2 cup warm milk (100 – 110°F)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 whole eggs, lightly beaten
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 4 1/2 cups (20 ounces) bread flour, approximately

For baking:

  • 1 large egg

Directions

  1. Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may not need all the flour depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

  2. Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.
  3. Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
  4. In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.
  5. Meanwhile, preheat the oven to 375°F.
  6. Bake the rolls for 20 minutes, or until golden brown. Serve warm.

Recipe Notes

Adapted from JW Food and Design and here
Course: Side Dish
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    becky mumuni — February 23, 2019 at 11:55 am

    I’ve made 15 pieces and its yummy. I really like the taste and texture. I even put chocolate in the middle and huh it melted and love everything about it

  2. #
    Jason — February 3, 2019 at 2:45 pm

    I’m making these right now! I didn’t have enough room for 15 so I smushed 3 together into one big one. Lets see what happens. Lol

  3. #
    Kris — January 18, 2019 at 9:35 am

    I’ve made four batches now and have to say I love this recipe! The dough definitely felt really sticky and didn’t seem done after I mixed the amount from the instructions, but once I let it rise the first time and pulled it out to shape, it wasn’t sticky anymore so don’t be too concerned! Like some other reviewers, I really wasn’t getting a good rise just on my counter, so I turned on the oven for a minute until it was maybe 100F, then turned it off and put my bread to rise in there. Definitely made a big difference!
    This tastes fresher than the store ones and is a lot cheaper and healthier (as long as we don’t consider all the butter I spread on top when I’m eating it!)

  4. #
    Shawn Landrum — December 21, 2018 at 9:39 pm

    I’m making these roll for Christmas dinner I’ll let you know then

  5. #
    Amanda B — November 17, 2018 at 3:54 pm

    OMGoodness! After a failed attempt with another recipe, I have found the perfect roll! Thank you for sharing this recipe with us and I look forward to many more pans full of deliciousness. Soft and light, with the perfect texture. Even using AP flour, they turned out divine.

  6. #
    Taylor Boomhover — November 16, 2018 at 1:26 pm

    I was so happy when I stumbled across this easy-read recipe. The past 3 friendsgivings ive hosted ive done a copy cat Texas Rd House bread and butter but the bread never came out right. Cant wait to try these tonight for friendsgiving tomorrow!

  7. #
    Katie Ludwig — November 15, 2018 at 5:27 pm

    These have become a staple on my side and husbands side. All of them love this recipe! Thank you!

  8. #
    Stephanie — September 30, 2018 at 7:27 pm

    These rolls were amazing! The texture was perfect, nice and chewy. Mixed the dough in my bread machine and took it out to rise. The dough was perfect not sticky or dry at all. They could have been a little sweeter so so will probably add a little more sugar and add more pineapple juice and less milk. I also brushed on melted butter as soon as the rolls came out and it made the tops nice and soft. Definitely will be keeping this as a favorite recipe.

  9. #
    Pat K — September 28, 2018 at 5:38 am

    I made these yesterday, it I my wondering if I kneaded them too long. I had a nice ball that pulled away from the sides of the bowl, but I was trying to follow the time in the instructions, and my dough ball started falling apart and sticking to the bowl again. The rolls were good but a bit heavier than I thought they should be. Can’t you knead the dough too long?

  10. #
    Keni Streubert — September 27, 2018 at 7:01 am

    Hi Tessa
    I am going to make this recipe with active dry yeast ? Do the liquids have to be warm . How the yeast will rise if I use active dry yeast

  11. #
    Scott Zrubek — July 1, 2018 at 4:46 pm

    Yet another version of these rolls that does not work for me. For some reason. I never get this dough to get even a first rise. It’s very perplexing.

  12. #
    Barbarainnc — June 25, 2018 at 5:16 pm

    How much all purpose flour would I use instead of bread flour?? In ounces please.

    Someone commented that all the flour wasn’t incorporated. To me she meant that the dough didnt take in all the flour or there was too much flour. She must have measured it wrong. I always weigh my flour.

  13. #
    Sunshine — May 22, 2018 at 12:01 pm

    Fantastic – Fantastic – Fantastic! I followed the ingredient list exactly and the results were amazing! Shared with my neighbors since I tripled the recipe and got all 5 star reviews from them. The only thing I did different was to prepare the dough as instructed and then I chilled it overnight in the refrigerator.

  14. #
    Leigh Ann — May 16, 2018 at 2:46 pm

    I’ve made this recipe twice and you couldn’t taste the pineapple or sugar at all. They taste fine but they just taste like a plain dinner roll. They also came out really heavy for a Hawaiian roll. That part might be my fault. I was wondering if you have any nutrition information for the recipe.

  15. #
    Morgan — March 29, 2018 at 4:41 pm

    I made these just now, according to the recipe, and they are delicious! The only adjustment I made was that my rising time was longer for the last rise. I used my bread machine for the dough, and that worked fine. Thanks for a great recipe!

  16. #
    Melissa — March 29, 2018 at 11:46 am

    When putting the rolls into the fridge to bake the next day, should I put the egg/water wash on first before putting them in the fridge? Or put the wash on after taking them out of the fridge the next day?

  17. #
    Joe — March 26, 2018 at 8:19 pm

    I read somewhere else : If you want to use fresh pineapple juice: microwave the juice for 2 minutes until it reaches 200°F and allow to cool to lukewarm before using. The process of heating will kill any enzymes in the juice, which would otherwise destroy the gluten.

  18. #
    Charles — January 20, 2018 at 9:31 am

    I’ve made these rolls twice and they came out fantastic each time. I want to try and make them and freeze the dough before I bake them next time, is this ok.

  19. #
    Donna — January 8, 2018 at 6:11 pm

    My first time making rolls. The recipe and instructions were perfect. Wonderful soft rolls and just a hint of sweetness! I will be making these often. Thanks

  20. #
    Kelly O — January 7, 2018 at 8:43 am

    In the middle of making these now. I prefer to bake by weight but I must be missing where the weight measurements are? Do I need to click a button? Thanks!

  21. #
    Shae-Dee Caples — December 31, 2017 at 5:10 pm

    hello! im making these right now, i let it rise the first time only to find out that it really didnt rise much at all :/ the only thing i did different is instead of covering it with plastic, i covered with a damp cloth like ive seen done in many other bread recipes. would that make a difference? i just didnt have plastic wrap handy. i formed them in balls anyways and have them covered not TOO tightly with press n seal.

  22. #
    Char — December 29, 2017 at 7:47 am

    I used my bread machine on the dough cycle to make these rolls and they turned out fantastic!

  23. #
    David Perkins — December 23, 2017 at 9:34 am

    I followed the instructions exactly, but after one hour, it hadn’t risen much at all. So, I gave my oven about two minutes of preheat at 350 degrees, turned the oven off, turned on the oven light, and put in the covered bowl. Within a few minutes, the yeast woke up and it rose just fine over the next hour. Sometimes the yeast needs a little warm-up jolt!! Great recipe. Thanks.

  24. #
    pievegas — December 21, 2017 at 1:38 pm

    These were delicious and very soft, which I love. However, the flavor and texture were a bit off for my taste. The recipe is a bit complicated with ginger, vanilla and coconut extracts, and I’m not sure if the large quantity of acid from pineapple juice and buttermilk are what may have affected the overall flavor and texture. I guess I prefer the basic Hawaiian roll recipe. The outcome wasn’t bad, it just wasn’t a favorite of our staff and clientele.

  25. #
    Teresa — December 21, 2017 at 1:15 am

    Is it ok to use all purpose flour for bread making? I don’t have bread flour. Thanks.

  26. #
    Paul — November 19, 2017 at 4:29 pm

    I live in S. Texas and I had to add an additional 1-2 cups of flour to a doubled recipe so it wouldn’t be so sticky and it would pull away from the bowl. I used AP flour. The flavor was really good but they were pretty dense, heavy. Was it because AP flour instead of bread flour? We wanted them soft and fluffy on the inside. I ended up with 36 rolls. New to baking with yeast. Any pointers greatly appreciated.

    • #
      Tessa — November 20, 2017 at 8:17 pm

      Hi Paul! It was definitely how much additional flour you added that created the dense texture. Even though you may need more flour since it’s humid where you live, it shouldn’t be that much. Probably 1/2 cup more at most. It’s better for the dough to be sticky then the final product to be dense. The dough will also lose a good amount of the stickiness as it rises. Hope that helps!

  27. #
    Alexis — November 13, 2017 at 10:36 am

    Hi! May I know what kind of milk (e.g. whole milk, 2% milk, skim milk, etc.) this recipe needs? If it’s whole milk, can this be substituted with something else because it’s hard to find whole milk where I live. Thank you!

    • #
      Tessa — November 14, 2017 at 5:27 pm

      Whole milk works best for baking! You may be able to get away with using 2%.

  28. #
    Kelly — August 9, 2017 at 12:26 am

    Hello!

    I’m 15yrs old and I love Hawaiian bread and would love to try out this recipe
    But I don’t have any bread flour; Is it ok if I use All-purpose flour?

  29. #
    sylvia — July 18, 2017 at 4:24 pm

    I like weighing dough so get the rolls to bake the same size. How may ounces does each of these Hawaiian Roll weigh? One Ounce?

    • #
      Tessa — July 20, 2017 at 4:15 pm

      I don’t know off the top of my head, but what you can always do is weigh the entire batch of dough then divide that number by 15. That’ll be the amount each ball should be 🙂

  30. #
    Lindsey Marchant — May 29, 2017 at 4:15 pm

    Can you make these into hoggie rolls? I still there a difference between hoggie recipes and rolls? I’m wanting a Hawaiian hoggie a small a hot dog bun

  31. #
    Lauren — May 18, 2017 at 8:30 pm

    These were delicious! They required about 5 extra minutes in the oven to get golden brown. The texture was more dense than the store bought Hawaiian sweet rolls, but they were yummy nonetheless.

  32. #
    Linda Bartels — May 15, 2017 at 7:10 pm

    These came out beautiful my family loved them

  33. #
    Darlene — April 29, 2017 at 3:04 pm

    I attempted this and my kithenaid wouldn’t mix the dough. I just got the mixer and am so disappointed, my dough didn’t raise and I ended up pitching it. Any suggestions what I did wrong or why my mixer won’t kneed the dough?

  34. #
    Iris G — April 12, 2017 at 2:36 pm

    Tessa,
    Oh my goodness! Thank you for this timeless recipe.They are delicious!
    Iris

  35. #
    Atlanta — February 20, 2017 at 4:54 pm

    Wow! These came out *fantastically*!!! So light and so fluffy! Great flavor! Definitely, this is now my go-to recipe for Hawaiian Sweet Rolls! Thank you so much for sharing! I am keeping this recipe!

  36. #
    Mimi Evans — February 5, 2017 at 4:41 am

    I made these with a slight change I 1/2 USED HEAVY CREAM instead of milk 8tsp sugar…. I divided the dough using half for cinnamon buns and the other half into kaiser knots/ rolls i boiled ea knot 1 min in a water (2 cups) 1 tbs baking soda, 1tbs brwn sugar, brushed ea w egg wash topped a few w a sesame/poppy seed dried onion mix before baking. Made the perfect grilled chicken sandwiches and they made great breakfast rolls filled w sausage….mmmm delicious

  37. #
    Jan — January 30, 2017 at 9:33 am

    One question – I’m assuming I use a 3rd egg for egg wash??? Thank you

  38. #
    Karen — January 29, 2017 at 10:49 pm

    I just made this and it’s delicious! I used 3/4 c pineapple juice instead of 1/2. It was really soft! Thank you for sharing your recipe.

  39. #
    Alex — January 23, 2017 at 2:33 pm

    I tried making this twice, both came out the same. I have a kitchen aid, i used warm milk and room temp pineapple juice, I used instant yeast. Realized the first one didn’t rise because the yeast wasn’t fresh so we tried it again using instant yeast. It also baked longer than 25 minutes and both came out as hard as hockey puck. They were still good but not as buttery, soft or fluffy… what could have gone wrong? I live in Ca (Belmont), i’m thinking it’s because the weather has been cold? Should I have heated the pineapple juice… wanna keep trying until i get this right. Love Hawaiian bread! Thank you!!!

    • #
      Tessa — January 26, 2017 at 11:10 am

      Hi Alex, the pineapple juice should be at room temperature. It sounds like you may not need all of the flour the recipe calls for, or you may be over-measuring the flour which is really easy to do if measuring by volume with measuring cups. I would suggest using a kitchen scale to weigh the flour instead, or try to reduce the flour slightly. Bread baking usually needs some tweaking since every kitchen environment is a little different (temperature, climate, elevation, ingredients, equipment, etc.) If it’s cold then try adding 30 min to 1 hour to the rise time so you get a more fluffy texture. Good luck!

  40. #
    Kenny — January 19, 2017 at 9:11 pm

    Only 2 1/2 cups of flour. Tessa obviously don’t know measurements. Please state weight instead of cups next time.

    • #
      Tessa — January 22, 2017 at 11:50 am

      I’m not sure what you’re referring to, Kenny. The weight for the flour is listed in the recipe.

  41. #
    jane gerughty — December 25, 2016 at 9:34 am

    RE: Not all the flour is not being incorporated. I have followed the recipe to a T. Now what do I do? Too much money to waste.

    Tessa — November 3, 2014 at 9:30 am
    Not all the flour is not being incorporated? I really have no idea what the means!

  42. #
    Melanie — November 24, 2016 at 6:07 pm

    I made two batches of these so we would have enough for visiting my family AND have some for leftover turkey sandwiches since I was in charge of rolls. The first batch rose so nicely it FILLED the 9×11 baking pan with 16 rolls. Even so, these were a bit too much bread for us, so when I got home this afternoon I halved the other batch and put them into the pan I brought home from mom’s. These are the PERFECT size for small turkey snack sandwiches and I got 30 rolls instead of 15 (one pan had 15, the other had 16).

    Also, in case anyone else uses it instead of traditional flour from the USA, I used caputo tipo 00 pizzeria flour with 4 tsp. king arthur gluten and they turned out like a dream! I’m able to eat this flour without any side effects so long as I eat it in moderation, but it’s from Italy and doesn’t have any junk added to it. Maybe that’s why.

    LOVE the recipe – shared it with all my friends and family. Happy Thanksgiving!

  43. #
    Cara — November 20, 2016 at 2:34 pm

    How do you keep the milk and pineapple juice from curdling? I’m trying to use active dry yeast instead of instant. I warm the milk and then add the pineapple juice and it becomes a cheese. Please help

  44. #
    DB — November 17, 2016 at 1:41 pm

    A friend of mine made her own Chinese style roast pork. I suggested she use Hawaiian dinner rolls in order to create char siu (baked pork buns). I am making these for her. Maybe she can recreate the buns! Very happy I found your site. Your community is very active. They have offered so many tips! Thank you one and all!.

  45. #
    Varina — November 9, 2016 at 10:45 am

    I made these twice and both times they came out flat and heavy like hockey pucks. I was so excited to make them also. Used the right yeast. Used the right flour. Leveled the flour. They never really rose thou when I let them sit. Used a Kitchen Aide to mix. Bread/Rolls skills I do not have. Bummed.

    • #
      Tessa — November 9, 2016 at 12:32 pm

      Hi Varina, it sounds like your yeast may have been dead and that’s why they didn’t rise. There’s instructions for checking for freshness here: https://handletheheat.com/ultimate-guide-measuring/

      Also, it’s really important that the other liquids (even the melted butter) aren’t too hot. Anything beyond 120°F and the yeast will begin to die.

  46. #
    blbaird — October 22, 2016 at 12:04 pm

    Can you taste the pinepple juice?

    • #
      Tessa — October 25, 2016 at 4:46 pm

      It ends up just tasting tropical 🙂

  47. #
    Tammy Young — September 24, 2016 at 9:57 pm

    I just baked these today. They came out perfect! I had to add an additional 1/4 cup of flour because the dough was too sticky. It was a little hot and humid today. Wonderful recipe. Thank you!

    • #
      Tessa — September 25, 2016 at 9:07 am

      I’m glad you made the recipe work for you!! Those humid days can really affect your dough! Enjoy xo

  48. #
    Valerie — September 13, 2016 at 6:46 pm

    I made these exactly as written, and they turned out fantastic! They tasted identical to the original Hawaiian rolls! I will be making these again and again! Made sliders and they were wonderful. Thanks, Tessa!

    • #
      Tessa — September 15, 2016 at 3:07 pm

      Glad to hear that, Valerie! Thanks for sharing 🙂

  49. #
    Kate — August 17, 2016 at 7:26 pm

    I made this on the dough cycle of a bread machine and used in dough to make hot dog buns in a New England hot dog bun pan! There was enough dough for the buns and 6 rolls. Taste great. I did make one small change-I subtracted a quarter cup of bread flour and added a quarter cup of potato flour, cause I find it makes the texture softer and moister. But, boy, these are great!

    • #
      Tessa — August 18, 2016 at 7:54 am

      That’s great!! Thanks so much for sharing 🙂

  50. #
    LibranFlight — August 8, 2016 at 11:32 pm

    Bravo on the Hawaiian buns recipe! I got great rise and texture. I tried to mold them into 8 big hamburger buns, worked out pretty well and they were very dark brown at 15 minutes. Not burnt and the bottoms were only lightly browned on a silpat. I am very pleased with the results, thank you.

    • #
      Tessa — August 9, 2016 at 11:08 am

      Glad to hear it!

  51. #
    Ron — August 6, 2016 at 6:29 pm

    I am noticing that all recipes for Hawaiian rolls call for “pineapple juice” yet original recipe there is none added. So why add?

    • #
      Tessa — August 9, 2016 at 11:10 am

      Well, sometimes when you’re recreating a food that’s processed and packaged in the grocery store, it’s nearly impossible to use the same ingredients since we’re not in a manufacturing plant. The pineapple juice truly does give the same sweet and tropical flavor that the packaged ones have. I hope you’ll give it a try 🙂

  52. #
    Tuqa — August 5, 2016 at 8:45 am

    These were amaaaazing .. when I tried them right out of the oven I died and went to heavean .. they are like pillows soooo soft and buttery and delicious .. thank you sooo much for the recipe

    • #
      Tessa — August 6, 2016 at 8:53 am

      Yay! So glad you enjoyed the recipe xo

  53. #
    Txpokerman — July 21, 2016 at 11:40 am

    Wow these were really easy! I’m making them for the 5th time and my third variation. I do find I get up to 24 rolls per batch though. I’ve also made it into bread as well. This batch I’m using fifty percent wheat flour plus 4 tsp wheat gluten.

  54. #
    Sajida — July 21, 2016 at 10:25 am

    @Lola the flour not being incorporated means there is too much flour (measure using spoon to fill cup, then level off lightly; do not pack the flour in or you would use too much, ending in dry, tough baked goods).

  55. #
    Audrey — July 16, 2016 at 11:32 am

    Delicious!

  56. #
    LC Moseley — July 16, 2016 at 4:54 am

    Hi, Tessa. Could I substitute orange juice for the pineapple juice, or the syrup from a can of pineapple rings? Thanks so much.

  57. #
    Jeannie — June 29, 2016 at 7:51 am

    I was lucky enough to visit Hawii and fell in love with the rolls. Your recipe was the 5th one I tried was about to give up Your’s was the last I was trying ! So glad I tried yours !!! Excellent ! Thank you

  58. #
    Amina — June 28, 2016 at 10:54 am

    Thank you sooooo much for this easy delicious rolls. I just made with all purpose flour instead of bread flour because i didn’t havit on hand so i just used 4 cups and they turned out so yummy. My husband and son liked very much.

  59. #
    Maria Robinson — June 18, 2016 at 2:20 pm

    Afternoon,
    I haven’t made these yet. Can’t wait to make. Can I use regular flour instead of bread flour or does it have to be bread flour? I’ve enjoyed your website. Thank you Thank you

    • #
      Tessa — June 19, 2016 at 7:05 am

      Bread flour works best to make really nice and tall, round, and slightly chewy rolls but you should be able to get away without it.

  60. #
    Cat — June 13, 2016 at 12:39 am

    Fantastic rolls! I mixed them in my bread machine on the dough cycle (it enables me to do other things for an hour and a half while the bread machine does the mixing, kneading and proofing). I put my rolls in 2 8″ round cake pans since I was giving some to a friend if they turned out well. They turned out perfect! I’m planning to use this same recipe for hamburger buns this weekend – give the brioche recipe a rest. As another reviewer mentioned, I make all my own bread so I’m not paying big bucks for a lot of things I can barely pronounce in my food. These are going to become a firm favorite for rolls, hamburger buns and sandwich rolls for pulled pork. YUM!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed