Coconut Hawaiian Rolls
Soft and fluffy, these coconut Hawaiian rolls are unbelievably good with a hint of pineapple and a dusting of coconut..
These rolls have an addictive tropical flavour that makes them a welcome addition to any meal.
How to Make Sweet Dinner Rolls
Made with simple ingredients and a little time, these coconut hawaiian rolls comes together for perfect dinner rolls. Detailed instructions are found below.
- Preheat the oven.
- Combine the dry ingredients.
- Combine the wet ingredients.
- Knead the dough.
- Allow the dough to rise.
- Divide the dough.
- Allow the dough to rest again.
- Prepare the rolls for baking.
- Bake.
About the Coconut Hawaiian Roll Recipe Ingredients:
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Instructions with photos can be found directly below.
Flour – Just plain old all-purpose flour. Spoon and level the flour when measuring it.
Sugar – Use packed brown sugar as it’ll create a deeper flavour than white.
Salt – Helps make all the yummy flavours baked into the buns to really shine.
Yeast – Use instant yeast for this dough so you don’t have to prime with water before diving into making the dough.
Butter – I recommend unsalted butter when baking as the salt content in butter can vary. If all you have is salted, omit the added salt from the recipe.
Pineapple juice – Adds a tangy sweetness to the rolls that just can’t be substituted. Make sure you use 100% pure juice and not a cocktail.
Buttermilk – Buttermilk is what makes these rolls so soft and light and perfect.
Eggs – Bring to room temperature before baking with eggs if possible. They mix better and the dough will rise better.
Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.
Shredded Coconut – You can use sweetened or unsweetened but I really prefer unsweetened shredded coconut as the buns are just the right amount of sweetness as is.
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Coconut Hawaiian Rolls
Ingredients:
4 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons instant yeast
1/2 cup butter, softened at room temperature
3/4 cup pineapple juice
1/4 cup buttermilk, room temperature
3 eggs
1 teaspoon vanilla extract, optional
1/2 cup shredded coconut
Directions:
In a large bowl, combine 3 cups of the flour, brown sugar, salt and instant yeast.
Stir well to combine dry ingredients and then make a well in the centre.
Pour the pineapple juice, buttermilk, vanilla extract, and butter into the centre of the dry ingredients.
Add 2 of the eggs plus 1 egg yolk.
Stir well to combine and form a soft dough.
Knead the dough by hand or with an electric mixer until it appears elastic and forms a soft well ball that pulls away from the sides of the bowl, adding up to one cup more flour as needed. It took me about 6-7 minutes.
(This is a stickier dough – it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.)
Cover the dough with plastic wrap and a clean kitchen towel and place in a warm area of your kitchen to rise for 2 hours.
Once risen, punch down the dough and divide into 20 equal balls of dough.
Grease a 9” x 13” casserole dish AND a 8” x 8” casserole dish and place the balls of dough equal distance apart in each.
Place the plastic wrap and kitchen towel back over the casserole dish and allow to rise again for 1 1/2 hours.
Preheat oven to 350F
Brush the risen rolls with the egg white and sprinkle on the shredded coconut.
Bake for 20-24 minutes, until rolls are golden brown on top and cooked through.
Allow to cool for 2 minutes in the casserole dish before attempting to remove.
Coconut Hawaiian Rolls
Ingredients
- 4 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup butter, softened at room temperature
- 3/4 cup pineapple juice
- 1/4 cup buttermilk, room temperature
- 3 eggs
- 1 teaspoon vanilla extract, optional
- 1/2 cup shredded coconut
Instructions
- In a large bowl, combine 3 cups of the flour, brown sugar, salt and instant yeast.
- Stir well to combine dry ingredients and then make a well in the centre.
- Pour the pineapple juice, buttermilk ,vanilla extract, and butter into the centre of the dry ingredients.
- Add 2 of the eggs plus 1 egg yolk.
- Stir well to combine and form a soft dough.
- Knead the dough by hand or with an electric mixer until it appears elastic and forms a soft well ball that pulls away from the sides of the bowl, adding up to one cup more flour as needed. It took me about 6-7 minutes.
- (This is a stickier dough - it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.)
- Cover the dough with plastic wrap and a clean kitchen towel and place in a warm area of your kitchen to rise for 2 hours.
- Once risen, punch down the dough and divide into 20 equal balls of dough.
- Grease a 9” x 13” casserole dish AND a 8” x 8” casserole dish and place the balls of dough equal distance apart in each.
- Place the plastic wrap and kitchen towel back over the casserole dish and allow to rise again for 1 1/2 hours.
- Preheat oven to 350F
- Brush the risen rolls with the egg white and sprinkle on the shredded coconut.
- Bake for 20-24 minutes, until rolls are golden brown on top and cooked through.
- Allow to cool for 2 minutes in the casserole dish before attempting to remove.
Nutrition Information:
Yield:
20Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
These sound so yummy and I would love to try them for our Thanksgiving dinner!
I have never had sweet dinner rolls, these sound so delish!
These sound really good, I haven’t made rolls or bread for a long time now, these sound pretty easy too
Can you substitute coconut or almond flour to be more keto?
I would look for a specifically keto recipe since so many of the ingredients used here are not keto friendly.
I would llike to try these rolls. Where in the recipe do you incorporate the butter?
Along with the wet ingredients.
Can another juice be subbed like liiko?
You can definitely experiment with other juices but I have only ever made this recipe using the pineapple juice, which gives them a nice tangy sweetness.