Liliha Bakery Butter Rolls Recipe: Hawaiian-Style Soft and Sweet Delight

These Hawaiian-style rolls capture the essence of Liliha Bakery’s legendary recipe with their signature soft, slightly sweet texture. My husband David declared them the best he’s ever tasted after the first batch.

Achieving that perfect balance of richness and lightness requires precise technique and quality ingredients. The result is a melt-in-your-mouth roll that’s worth every minute of effort.

Ingredients for Liliha Bakery Butter Rolls

Twelve ingredients deliver that signature soft, slightly sweet Hawaiian-style texture everyone loves.

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The butter is non-negotiable here—Plugrá or European-style for its higher fat content creates the melt-in-your-mouth richness. King Arthur Flour for both all-purpose and bread flour ensures consistent results. Instant yeast (I use SAF Red) dissolves directly into the warm milk, eliminating the proofing step. For the potato flakes, Idahoan brand works perfectly and is widely available at most grocery stores.

No instant yeast? Substitute active dry at the same amount but dissolve it in the warm milk first and let it foam. Out of potato flakes? Mashed sweet potato at half the volume adds similar moisture and softness. Whole milk is ideal, but 2% in a pinch works (avoid skim). For a richer flavor, replace 2 tbsp of milk with heavy cream.

Dough can be made a day ahead—refrigerate overnight for a slower rise that develops more flavor. Baked rolls keep 3-4 days at room temperature in an airtight container, or freeze for up to 3 months. Always warm before serving to restore that fresh-baked softness.

Step-by-Step Instructions for Hawaiian-Style Butter Rolls

Master the technique behind these iconic rolls with precise steps for perfect texture and flavor.

Step 1: Activate Yeast and Prepare Wet Ingredients

Begin by warming the 1 cup Whole Milk to exactly 110°F—too hot and it will kill the yeast, too cold and it won’t activate. In a stand mixer bowl, combine the warm milk with the 2.25 tsp Instant Yeast, 0.5 cup Granulated Sugar, 1 tsp Salt, 2 tbsp Honey, and 1 tsp Vanilla Extract.

Let this mixture sit for 5 minutes until the yeast becomes foamy and fragrant. This visual confirmation ensures your yeast is alive and active. Meanwhile, whisk the 2 whole Large Eggs lightly in a separate bowl and set aside.

Step 2: Incorporate Dry Ingredients and Butter

Add 4 cups All-Purpose Flour, 1 cup Bread Flour, and 0.25 cup Potato Flakes to the yeast mixture. Using the dough hook attachment, mix on low speed until the flour is just incorporated. The potato flakes are essential for that signature softness—don’t omit them.

With the mixer running on low, slowly pour in the 0.5 cup Unsalted Butter that has been melted and cooled to room temperature. Once the butter is fully incorporated, add the whisked eggs. Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise Until Doubled in Volume

Lightly grease a large bowl with additional unsalted butter. Transfer the dough to the bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.

Pro tip: The dough should spring back slowly when gently pressed with a finger. If it springs back quickly, it needs more time. If it doesn’t spring back at all, it may have over-proofed. This first rise develops the flavor and structure crucial for those pillowy layers.

Step 4: Shape and Second Rise

Punch down the risen dough to release the air, then turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 3.5 oz each). Shape each portion into a smooth ball by rolling it between your palms, then place them in a greased 9×13-inch baking pan.

Arrange the rolls so they are just touching each other. This encourages them to rise upward rather than outward, creating those tall, soft layers. Cover the pan again and let the rolls rise for another 1 to 1.5 hours, or until they have puffed up significantly and nearly doubled in size.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F. Once the rolls have completed their second rise, bake them on the middle rack for 20-25 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F.

Immediately after removing from the oven, brush the tops generously with additional melted unsalted butter. This not only adds a rich flavor but also gives the rolls their signature glossy finish. Allow them to cool in the pan for 10 minutes before serving warm.

Creative Variations of This liliha bakery butter rolls

Cinnamon Swirl Delight

David begged me to create this variation after tasting it at a Honolulu bakery. Roll each portion into a 6-inch rope, brush with melted butter, then sprinkle with a mix of ¼ cup sugar and 1 tbsp cinnamon. Coil into a spiral before the second rise. 🌟

Cheesy Garlic Pull-Aparts

After shaping into balls, tuck a ½-inch cube of cheddar into the center of each. Before baking, brush with garlic butter made from 4 tbsp melted butter and 2 minced garlic cloves. Bake as directed for gooey, savory treats.

Honey Butter Glaze

Mix ¼ cup powdered sugar, 2 tbsp honey, and 1 tbsp milk for a sweet glaze. Drizzle over warm rolls for extra shine and sweetness. I use local Austin honey from our farmers market for a floral note.

Tropical Coconut Twist

Replace 2 tbsp milk with coconut milk in the dough, and add ½ cup shredded coconut to the dry ingredients. The result is a subtly tropical version that pairs perfectly with morning coffee.

Whole Wheat Version

Swap 2 cups all-purpose flour for white whole wheat flour. Add 2 tbsp vital wheat gluten to maintain softness. The rolls will be slightly denser but still tender, with a nutty depth.

Mini Slider Buns

Divide dough into 24 portions instead of 12, and bake for 15-18 minutes. These are perfect for pulled pork sliders at our Sunday family dinners. David always requests extra butter on top. 💛

Frequently Asked Questions