Hawaiian roll stuffing is the sweet and savory Thanksgiving side that turns a plain bread cube into the dish people ask about on the drive home. Toasted Hawaiian rolls, browned sausage or mushrooms, soft onion and celery, and just enough broth to bind it all together. It bakes in about an hour, serves 10, and costs around $13 for the whole dish. The top comes out crisp and golden while the center stays soft and moist, never soggy.
The trick is not a secret ingredient. It is moisture control. Hawaiian rolls are soft, sweet, and quick to soak, so the difference between great stuffing and a pan of mush comes down to two moves: toast the cubes until they are dry all the way through, and add the broth a cup at a time until the mix passes the squeeze test. This recipe walks through both, with exact broth amounts for a sausage version and a vegetarian mushroom version, so you can stop guessing and start serving.
Table of Contents
Why You’ll Love This Hawaiian Roll Stuffing
- Sweet rolls, savory filling. The rolls bring gentle sweetness, the sausage or mushrooms bring the savory depth, and the two balance each other in every bite.
- Moist inside, crisp on top. The squeeze test in step 4 takes the guesswork out of the broth, and the last 10 minutes uncovered give you the golden top everyone reaches for first.
- Make-ahead friendly. Toast the cubes and cook the filling up to 2 days before Thanksgiving, then assemble and bake on the day.
- Two versions, one recipe. Sausage for the classic table, mushrooms for a vegetarian version that still tastes like a holiday side.
- Feeds a crowd for about $13. One 9×13 dish serves 10, and it doubles cleanly into two dishes for a big gathering.
- Simple pantry spices. Sage, thyme, and poultry seasoning do the work, so nothing here needs a special shopping trip.
Ingredients You’ll Need
Every ingredient below earns its place. Read the notes before you shop, because a couple of small choices change the result more than you’d expect.
Hawaiian Sweet Rolls
One 12-count package of Hawaiian sweet rolls, about 12 ounces. King’s Hawaiian is the usual pick, and store brands work just as well. Cut the rolls into 1-inch cubes, which gives you about 8 cups. The rolls are the whole point of this recipe: their sweetness is mild, their crumb is soft, and they toast into sturdy little cubes that drink up broth without falling apart. Sliced Hawaiian bread from the bread aisle works too, cut the same way.
Italian Sausage (or Mushrooms for the Vegetarian Version)
One pound of mild Italian sausage, casings removed. Mild keeps the sweetness of the rolls in balance; hot Italian sausage works if your table likes heat, and sage breakfast sausage is a solid third option. For the vegetarian version, use 12 ounces of sliced cremini mushrooms instead, cooked until they give up their liquid and start to brown. The mushrooms bring the same savory depth the sausage does, just in a different key.
Butter
Four tablespoons of unsalted butter, divided. Half goes into the skillet for the vegetables, and half is dotted over the top before baking so the edges brown. Butter does more than add richness here. It carries the sage and thyme flavors into the bread, and it helps the top crisp instead of drying out.
Onion, Celery, and Garlic
One large yellow onion (about 1 and 1/2 cups diced), three celery stalks (about 1 and 1/2 cups diced), and three garlic cloves, minced. This is the classic base for stuffing, and it does the quiet work of making the dish taste like Thanksgiving instead of sweet bread with broth. Dice everything small and even so it softens at the same rate. The garlic goes in last, just for a minute, so it flavors the pan without burning.
Fresh Sage and Thyme
One tablespoon of chopped fresh sage and one teaspoon of fresh thyme leaves. Fresh sage is worth buying for this recipe: it tastes woodsy and warm, and it is the flavor most people point to when they say a stuffing tastes like the holidays. If you only have dried herbs, use 1 and 1/2 teaspoons of rubbed sage and 1/2 teaspoon of dried thyme instead. One teaspoon of poultry seasoning goes in with them for the familiar background note.
Chicken Broth (or Vegetable Broth)
Two and 1/2 cups of low-sodium chicken broth for the sausage version, or 2 cups for the mushroom version. Mushrooms release liquid as they cook, so the vegetarian build needs less broth to reach the same texture. Low-sodium matters because the sausage and the rolls already bring salt; regular broth can push the dish over the line. Keep an extra half cup on hand in case your cubes are extra dry.
Eggs
Two large eggs, lightly beaten. The eggs are the binder. They hold the cubes together as the stuffing bakes so it slices and scoops cleanly instead of crumbling apart, and they add a little richness to the center. Whisk them with the broth before pouring so they spread evenly through the mix.
Salt, Pepper, and Parsley
One teaspoon of kosher salt and 1/2 teaspoon of black pepper, plus 1/4 cup of chopped fresh parsley stirred in at the end. Taste the cooked filling before you add the full teaspoon of salt, because sausage brands vary a lot in saltiness. The parsley is not just color: it adds a fresh note that keeps the rich, buttery dish from feeling heavy.
Optional Add-Ins
Half a cup of dried cranberries or chopped Medjool dates, and half a cup of toasted pecans. The cranberries add tart little pops, the dates add soft caramel sweetness, and the pecans add crunch. Pick one, or use both, and fold them in with the bread cubes. The variations section below has more ideas.
Recommended Equipment
- Large rimmed baking sheet (for toasting the cubes in a single layer)
- Large skillet (for the sausage and vegetables)
- Large mixing bowl (big enough to toss 8 cups of cubes without spilling)
- 9×13-inch baking dish, buttered
- Parchment paper and aluminum foil (for the covered bake)
- Wooden spoon and measuring cups
How to Make Hawaiian Roll Stuffing
1. Toast the rolls until dry and golden
Heat the oven to 300F. Spread the bread cubes in a single layer on the rimmed baking sheet and bake for 15 to 20 minutes, stirring once halfway through, until the cubes feel dry and crisp all the way through and look lightly golden. This is the step that keeps the stuffing from turning soggy. Sweet rolls brown fast because of their sugar, so the low oven dries them out without scorching. Let the cubes cool on the sheet while you cook the filling. If a cube still feels soft in the middle when you squeeze it, give the pan five more minutes.
2. Brown the sausage (or the mushrooms)
While the cubes toast, heat a large skillet over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon, and cook for 8 to 10 minutes until browned all over and no pink remains. Spoon it out with a slotted spoon and set it aside, leaving the drippings in the pan. For the mushroom version, cook the sliced mushrooms in the same skillet with a tablespoon of butter for 8 to 10 minutes, until they release their liquid and start to brown at the edges. Season either version lightly and set aside.
3. Soften the onion, celery, and garlic
Turn the heat down to medium and melt 2 tablespoons of butter in the same skillet. Add the onion and celery with a pinch of salt and cook for 6 to 8 minutes, stirring often, until soft and translucent. Stir in the garlic, sage, thyme, and poultry seasoning and cook for 1 minute more, just until fragrant. Take the pan off the heat. Cooking the vegetables in the sausage drippings (or the mushroom butter) layers flavor into the whole dish.
4. Toss everything with broth and eggs
Put the toasted cubes in the large mixing bowl. Add the sausage or mushrooms, the cooked vegetables, and the parsley. Pour in 1 cup of broth mixed with the beaten eggs and toss gently with your hands or a large spoon. Add the rest of the broth a half cup at a time, tossing after each addition. Now the squeeze test: pick up a small handful and squeeze it gently. It should hold together and feel damp, with no liquid dripping out. If it falls apart dry, add a little more broth. If liquid drips, you have gone too far, so toss in a handful of extra toasted cubes if you have them, or let the mix sit for 5 minutes so the bread drinks up the excess.
5. Fill the dish and cover to bake
Heat the oven to 375F. Butter the 9×13 dish generously, then spoon the stuffing in and spread it evenly without pressing it down hard. Packing it tight makes a dense, heavy center. Dot the remaining 2 tablespoons of butter over the top. Lay a sheet of parchment paper over the surface, then cover the dish tightly with foil. The parchment keeps the foil from sticking to the top, and the cover traps steam so the center cooks through without drying out. Bake for 35 minutes.
6. Uncover and crisp the top
Take off the foil and parchment and bake for 15 to 20 minutes more, until the top is golden brown and crisp at the edges and the center reads 165F on an instant-read thermometer. That temperature check matters: it is the number that tells you the egg binder is fully set and the dish is safe to serve. If the top is browning too fast, tent it loosely with foil for the last few minutes.
7. Rest, then serve
Let the stuffing rest for 10 minutes before serving. The rest lets the center set so it scoops in clean spoonfuls instead of sliding apart, and it lets the heat even out so the first serving is not scorching. Sprinkle with a little extra chopped parsley and serve warm, straight from the dish.
Pro Tips for the Perfect Hawaiian Roll Stuffing
- Toast low and slow, and check the middle. A cube that looks golden on the outside can still be soft inside, and soft cubes turn to paste in the broth. Break one open before you stop toasting. It should feel dry and crisp all the way through.
- Add the broth in stages. The amount in the recipe is a starting point, not a rule. Rolls differ, ovens differ, and a humid kitchen changes how much liquid the cubes take. The squeeze test in step 4 is the real measure: damp and holding together, with nothing dripping.
- Taste the filling before you salt it. Sausage brands run salty, and so do some broths. Taste the cooked sausage and vegetable mix before adding the full teaspoon of salt, and pull back if it already tastes seasoned enough.
- Do not press the stuffing down in the dish. A light, even layer bakes into a tender center with a crisp top. A packed-down layer bakes dense and heavy, and no amount of uncovered baking fixes it.
- Butter the dish well. A generous layer of butter on the dish keeps the edges from sticking and turns them into the crispy bits people fight over. It also helps the bottom brown instead of steaming.
- Let it rest. Ten minutes on the counter after baking is not wasted time. The center sets, the slices hold, and the flavors settle. Cutting into it straight from the oven gives you a steaming pile instead of a scoopable side.
Variations
Sausage, Caramelized Onion, and Dates
This is the sweet-savory showpiece version. Cook the onion low and slow for 25 minutes until deep golden and jammy instead of 8 minutes, fold in 1/2 cup of chopped Medjool dates with the bread, and add a pinch of crushed red pepper flakes. The dates turn soft and caramel-like in the oven, and the red pepper keeps the sweetness in check.
Cranberry and Pecan
Fold in 1/2 cup of dried cranberries and 1/2 cup of toasted pecans with the bread cubes. The cranberries bring tartness against the sweet rolls, and the pecans add crunch that survives the bake. This version pairs especially well with turkey and looks beautiful on the table.
Apple and Sage
Add 1 cup of diced Honeycrisp or Granny Smith apple with the onion and celery, and bump the sage up to 1 and 1/2 tablespoons. The apple softens into the stuffing and adds a fresh, lightly tart note. Use a firm apple so it holds some shape after baking.
Spicy Chorizo
Swap the Italian sausage for 1 pound of Mexican chorizo, removed from its casing, and add 1 diced poblano pepper with the onion and celery. The chorizo brings heat and smokiness, and the poblano adds a mild green-pepper note. Skip the cranberries or dates here: the dish is already bold enough.
Mushroom and Herb (Vegetarian)
Use the mushroom build from step 2, swap in vegetable broth, and add 1/2 cup of toasted walnuts with the bread cubes for extra body. The walnuts and mushrooms together give the dish the savory weight it needs without meat, and it bakes exactly the same way.
Ingredient Substitutions
- No Hawaiian rolls? Any soft sweet roll works, including brioche or challah cut into 1-inch cubes. Plain white dinner rolls work too, though the dish loses some sweetness; add a tablespoon of honey to the broth to make up for it. Stale rolls are fine, and they need less toasting time.
- No Italian sausage? Ground pork with 1 teaspoon of fennel seed and 1/2 teaspoon of garlic powder tastes close to mild Italian sausage. Ground turkey sausage works for a lighter version, though it browns less richly, so give it a few extra minutes in the pan. For a meatless table, the mushroom build in step 2 is a full swap, not an afterthought.
- No fresh sage? Dried rubbed sage works at 1 and 1/2 teaspoons, and 1 teaspoon of dried poultry seasoning can stand in for both the sage and thyme in a pinch. Fresh parsley can be swapped for fresh chives, though the flavor is milder.
- No chicken broth? Vegetable broth is a one-to-one swap, and turkey stock is even better if you have it from the bird. Water works in a real pinch, but the dish loses flavor; add an extra tablespoon of butter and a pinch more poultry seasoning to make up for it.
- No eggs? The eggs bind the stuffing, so skipping them gives you a looser dish. Two flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, rested 5 minutes) hold it together well enough, though the texture is a little softer.
- Dairy-free needed? Use a plant-based butter in the same amount and a dairy-free roll. Hawaiian rolls themselves contain milk and eggs, so check the label on your brand; most grocery bakeries carry a dairy-free sweet roll that works the same way.
Dietary Notes
This stuffing is not gluten-free as written, because the rolls are wheat bread. A gluten-free version works with gluten-free sweet rolls or gluten-free sandwich bread, cut and toasted the same way; check that your broth and sausage are labeled gluten-free too. The mushroom version with vegetable broth is vegetarian. It is not vegan as written, because of the eggs, butter, and the rolls themselves. For a dairy-free table, use plant-based butter and a dairy-free roll, and the eggs can stay. Nut-free is easy: skip the pecans and walnuts, and the recipe loses nothing essential.
Make-Ahead, Storage & Freezing
Make ahead: Toast the bread cubes and cook the sausage (or mushrooms) and vegetables up to 2 days before serving. Keep the cubes in an airtight container at room temperature and the filling in a covered container in the fridge. On the day, toss everything with the broth and eggs, fill the dish, and bake as directed. You can also assemble the whole dish the night before, cover it tightly, and refrigerate it; add 10 minutes to the covered bake time and let the dish sit on the counter for 20 minutes first so the cold glass does not go straight into a hot oven.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. The top softens in the fridge, which is normal and easy to fix when you reheat.
Freezing: Freeze the baked and cooled stuffing in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating. An unbaked assembled dish also freezes well for up to 1 month; thaw overnight in the fridge, then bake as directed, adding 10 minutes to the covered time.
Reheating: Spread leftovers in a baking dish, drizzle with a splash of broth, cover with foil, and warm at 350F for 20 to 25 minutes. Uncover for the last 5 minutes to crisp the top again. Single portions reheat in the microwave in 30-second bursts, covered with a damp paper towel.
What to Serve With Hawaiian Roll Stuffing
This stuffing sits happily next to a roast turkey or a glazed ham, and it rounds out a holiday plate with mashed potatoes, green beans, and cranberry sauce. For a full Thanksgiving spread, start with our Pumpkin Cheese Ball as the appetizer, then let the stuffing share the table with the turkey. If you are feeding a bigger crowd and want a hearty main to anchor the same meal, our KFC-style crispy fried chicken works surprisingly well with this sweet-savory side. And if your table leans sweet, our Mummy Hot Dogs make a fun, kid-friendly plate-mate for a casual holiday dinner.
Leftovers have a second life too. Pile cold stuffing onto a turkey sandwich with cranberry sauce, press it into a hot skillet until crisp and top it with a fried egg for breakfast, or fold it into a pot pie filling the day after.
Recipe Notes
- Toast the cubes until dry all the way through. Soft centers are the number one cause of soggy stuffing.
- Add broth in stages and use the squeeze test. Damp and holding together is right; dripping is too much.
- Taste the filling before adding the full teaspoon of salt. Sausage and broth brands vary.
- Do not pack the stuffing down in the dish. A light layer bakes tender; a packed layer bakes dense.
- The center must reach 165F. Check with an instant-read thermometer before serving.
- One recipe fills a 9×13 dish and serves 10. For a crowd, double it into two dishes rather than one deeper pan, and keep the same bake time.
Hawaiian Roll Stuffing — Sweet, Buttery & The Side Everyone Asks About
Description
Toasted Hawaiian sweet rolls tossed with browned sausage or mushrooms, soft onion and celery, sage and thyme, and just enough broth to hold together. Bakes into a golden, crisp-topped stuffing that stays moist inside and never turns soggy.
Ingredients
Instructions
-
Toast the rolls until dry and golden
Heat the oven to 300F. Spread the bread cubes in a single layer on a rimmed baking sheet and bake 15 to 20 minutes, stirring once, until dry and crisp all the way through and lightly golden. Cool on the sheet. -
Brown the sausage (or the mushrooms)
Cook the sausage in a large skillet over medium-high heat for 8 to 10 minutes, breaking it into small pieces, until browned and no pink remains. Remove with a slotted spoon and set aside. For the mushroom version, cook the mushrooms with 1 tbsp butter for 8 to 10 minutes until browned at the edges. -
Soften the onion, celery, and garlic
Melt 2 tbsp butter in the same skillet over medium heat. Add the onion and celery with a pinch of salt and cook 6 to 8 minutes until soft. Stir in the garlic, sage, thyme, and poultry seasoning and cook 1 minute more. -
Toss everything with broth and eggs
Combine the toasted cubes, sausage or mushrooms, vegetables, and parsley in a large bowl. Pour in 1 cup of broth mixed with the beaten eggs and toss. Add the remaining broth a half cup at a time, tossing after each addition, until a squeezed handful holds together damp with no liquid dripping. -
Fill the dish and cover to bake
Heat the oven to 375F. Butter a 9x13 dish generously, spoon in the stuffing without pressing it down, and dot with the remaining 2 tbsp butter. Cover with parchment paper, then foil, and bake 35 minutes. -
Uncover and crisp the top
Remove the foil and parchment and bake 15 to 20 minutes more, until the top is golden and crisp and the center reads 165F on an instant-read thermometer. -
Rest, then serve
Let the stuffing rest 10 minutes, sprinkle with extra parsley, and serve warm.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7g35%
- Sodium 560mg24%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toast the cubes until dry all the way through; soft centers cause soggy stuffing. Add broth in stages and use the squeeze test: damp and holding together is right, dripping is too much. Taste the filling before adding the full teaspoon of salt; sausage brands vary in saltiness. Do not pack the stuffing down in the dish; a light layer bakes tender. The center must reach 165F before serving. Food safety: stuffing baked in a separate dish is safer than stuffing cooked inside the turkey, which must reach 165F in its center and often overcooks the bird. Refrigerate leftovers within 2 hours and reheat to 165F. Difficulty: Easy. Cooking temp: 375F (190C) for baking; toast cubes at 300F (150C). Best season: Fall, Thanksgiving, Christmas. Nutrition is an estimate calculated from the ingredients in this recipe, using standard values for King's Hawaiian rolls, Italian sausage, butter, eggs, and broth. Values shift with the brand of sausage and broth you use and with the optional add-ins. The mushroom version runs lighter, around 240 kcal per serving. These numbers are estimates, not lab-tested values.
