Love King’s Hawaiian bread rolls? Once you try them homemade, you’ll never go back to storebought again. So easy to make and so soft inside you won’t be able to stop eating them!
I feel as though these rolls were a huge mistake on my part.
Why? Because I literally cannot.stop.thinking about them.
And eating them either. I can’t stop and won’t stop.
Send help and many pairs of fat pants.
Anyway. I’m sharing this tropical-themed recipe with y’all today in honor of the fact that exactly one week from today I will be on my way to Florida to hang out with the palm trees and the pina coladas.
Where it’s WARM, FYI! I’m so over Wisconsin and it’s single-digit temps day after day. Next week cannot come soon enough.♥
Okay, so I went shopping the other day to get some new warm-weather outfits for Florida and let me tell you something: It was so WEIRD picking out sundresses and strapless tops to buy, when at the same time I was all decked out in my thickest winter coat, hot-pink gloves, super-long scarf, knit hat, and knee-high winter boots.
I’m pretty sure the cashier thought I was completely loco buying 3 huge bagfuls of summer clothes when it wasn’t even above 10 degrees outside.
I was, in fact, freezing just thinking about trying on that sundress, so I didn’t and just bought it.
Now that I think about it, maybe I better stop eating these rolls if I want to have any hope of actually fitting into that new wardrobe I bought….
That might be asking too much, though. I WILL NOT stop until every one of these rolls are safe and sound in ‘mah belly.
Raise your hand nice and high for me if King’s Hawaiian Bread Rolls are your idea of a perfect carb-o-holic paradise.
All of you who disagree, please do me a favor and do not speak ever again. Us smart people, however? On the count of three, we shall all squeal in perfect unison.
3….2…1….
SQUEAL!!!
I think I just went deaf in my right ear over that positive, enthusiastic response. Y’all hungry? I shall reward you with all of my leftover rolls that are currently sitting on the counter burning a ginormous hole in my mind.
A few notes about this recipe….
SUPER-quick notes, because I know it’s Friday and you all probably have better things to do than listen to me jibber-jabbering on and on about my love for these rolls.
Just to clarify, though. I’m in love here. FOR REAL!
These Hawaiian-style rolls are yet another spin-off of this classic dinner rolls recipe. How much do I love that recipe? To the moon and back. How many times have I made them? It’s gotta be getting close to 40-ish times.
I switched out a few of the ingredients in that keeper recipe to make today’s rolls Hawaiian bread-style. First off, we’re going to be using pineapple juice instead of water in the dough in order to get that pleasantly-sweet, tropical flavor that’s a dead-ringer for King’s.
Such a simple ingredient switch-out, but it’s SO game-changing. ♥
The only other difference in these rolls, is the fact that I went a little nontraditional and brushed these bad boys with a lovely, sweet ‘n’ sticky honey glaze before popping ’em in the oven.
Again, so simple yet it makes these rolls so.dang.amazing.
Sarah’s Favorite Ways To Eat These Rolls: (FYI, this is only half the list)
- Enjoy these bad boys warm from the oven with ALL the butter on ’em. Uh, yes.
- Make yourself an epic sandwich. Or SLIDERS! Can you even imagine?!
- Tiptoe down to the kitchen at midnight for a midnight snack you won’t ever forget.
That last suggestion will probably happen whether you like it or not. Sorry in advance to your skinny pants.
Has there ever been a more glorious sight in the history of breadmaking? Nope.
So soft I want to scream. So pillow-y I want to sleep on them. So tropical-y I can almost hear ocean waves. So absolutely perfect I may never buy King’s rolls again.
7 more days. ♥ Until then, these rolls are gonna be my main squeeze.
Copycat King’s Hawaiian Bread Rolls
Ingredients
- 1 pkg 2-1/4 teaspoons active dry yeast
- 1/2 cup warm milk (120F)
- 3/4 cup pineapple juice
- 1/4 cup sugar
- 1/3 cup vegetable oil
- 1 large egg lightly beaten
- 1-3/4 teaspoons salt
- 3-1/2 to 4 cups white whole wheat flour
- 1 egg white lightly beaten
- 2 tablespoons honey
Instructions
- In the bowl of a large stand mixer attached with a dough hook, dissolve yeast in warm milk. Let stand 5 minutes then whisk in pineapple juice, sugar, oil, egg, and salt until combined.
- With mixer running on low, add 3-1/2 cups flour to liquid mixture and mix until dough pulls away from sides of bowl (if dough seems too sticky, add 1 tablespoon flour at a time until dough is smooth and tacky)
- Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
- Punch risen dough down and divide into 12 pieces. Roll dough pieces into smooth balls and place in a greased 9x13 baking pan. Cover pan with plastic wrap and let rise in a warm place 30 minutes or until doubled.
- Remove plastic wrap from pan and gently brush rolls with beaten egg white and honey. Bake rolls at 375F 25 minutes or until golden-brown. Let rolls cool in pan 5 minutes, then remove from pan and serve warm.
Notes
They should be yours too. Make it happen this weekend!
Need more bread inspiration? Try these winners!
Jess @ Flying on Jess Fuel says
LOVE King’s Hawaiian rolls! I didn’t realize they had pineapple juice in them, but that makes sense why they’re so sweet, and –duh– Hawaiian! So yummy! These look perfect!
Sarah says
If you love King’s rolls, then you are definitely going to crush big-time on the homemade version, Jess!
Mandie | Mandie's Kitchen says
OK – you’ve fairly convinced me to put these are my “MAKE ASAP” list now. I’ve pinned them for sooner, rather than for later =)
Sarah says
Definitely let me know if you make these rolls, Mandie!
Lena | la fille lumineuse says
Oh my, I’m literally drooling right now 😀 They just look SO GOOD! The honey glaze on top makes them even more appetizing – definitely have to try this recipe 🙂
Sarah says
Thank you, Lena! Definitely let me know if you try these rolls! 😉
Cheryl says
These look fantastic! I’d love to make them but don’t have a stand mixer. Is there a way to make these without one?
Sarah says
Absolutely! You can mix the dough for these rolls in a large bowl with either a wooden spoon or a handheld electric mixer. Let me know if you have any other questions!
Ivy says
I found your recipe a couple weeks ago and have since made two batches of these. They are wonderful! I modified the recipe slightly to make it vegan – replaced the dairy milk with soy milk, and the egg with a flax egg. I left off the egg/honey wash entirely. They came out super soft and fluffy, exactly like the store bought! I’m new to bread making, but these were very easy. They taste isn’t spot-on King’s, but that’s probably due to the egg substitution, and they are still DELICIOUS. They are close enough that they still taste “King-ish” to me and I will be making them again. 🙂 Thank you for posting!
Sarah says
I love that you were able to make these rolls vegan, Ivy! I’m glad you loved them and thanks for letting me know!!
Krystal says
i LOVE THESE ROLLS… only problem is now my fiancé wants me to make a loaf out of this and i want to use this same recipe because i love it; do you have any suggestions on how to do that?
Sarah says
Hi Krystal! To make this dough into a loaf you would probably get two loaves out of it. When the dough is done with the first rise, divide it in half and shape each half to fit into two 9×5 loaf pans. Then let them rise until doubled and you would probably need to bake them about 25-30 minutes at 375F.
Geena says
Hi Sarah, I have a question about pineapple juice. Is it home made juice or store bought? Where can I find pineapple juice?
Sarah says
Hi Geena! You can find pineapple juice in most grocery stores in their juice/soda aisle.
Kellie says
Has anyone actually tried making these? Mine were dense and not fluffy at all, unfortunately. 🙁
Sarah says
I’m sorry to hear that, Kellie! I’ve made these rolls many times and they always come out well!
Becca says
Just made them too and way too dense. I would try to let the dough rest 2x the amount shown. The temperature of where you live might affect the rise rate.
Teena says
I saw this today … and I’m making them as we speak. They are currently on the second rise! Boy I can not wait until these are in my tummy tonight!!! OMG!!!
Sarah says
I’m so happy to hear that, Teena! Enjoy them!!
Teena says
OMG OMG OMG Took the rolls out about 20 minutes ago and already 2 of the 12 are GONE!! I made them to make sliders tomorrow, but I just may have to make more in the morning. My boys (15 and 13) loved them and keep begging for more, despite them being very picky eaters. Wish that I could attach pics, but … you will just have to take my word on this … they are worth the 4 hours!!! Thank you so much Sarah. You have just replaced my great grandmother’s bread recipe, are you happy now? 🙂 Now, how do I tell my mother!! 🙂
Sarah says
That makes me sooo happy, Teena! I’m thrilled that you and your family loved these rolls! Trust me, I know how picky teenage boys can be. Haha! And oh gosh, what an absolute honor to hear that my recipe matches up to your great grandmother’s! Thank you so much for the sweet comment and enjoy the rest of your rolls! 🙂
Sara says
Can’t wait to make these! Would melted coconut oil work in place of the vegetable oil?
Sarah says
Yes, that would work fine, Sara!
Blah says
I made these rolls exactly according to the recipe. They are yummy but in no way do they come close to a Kings Hawaiian.
Courtney Jennings says
I love this recipe! have a bread maker and love making rolls and breads for my family so this year I was thinking of trying Hawaiian bread rolls for Thanksgiving. Do you think this recipe would work well in a bread maker or should I just opt to mix and knead it by hand?
Sarah says
Hey Courtney! I’ve never tried this recipe in a bread maker, so I’m unsure of exact methods to do so. I personally would recommend using a mixer as the recipe calls for. 🙂
Sharon says
Not very close to Hawaiian rolls. Save the time and buy a package. These are ok.
Paul says
Can this recipe be doubled without a problem?
Sarah says
Yes! Make sure you bake them in two 9x13s.
Allan says
The mixture didn’t rise. Followed the recipe to a T. If i may ask, what pineapple juice did you use.?
Sarah says
I used canned pineapple juice, Allan. I’m so sorry to hear that you had issues with this recipe. Perhaps your yeast was older? Or your liquid was a bit too warm and killed the yeast?
Monicq says
I hate to tell you, but Kings Hawaiian sweet rolls are based off of a Portuguese recipe literally translated they’re called “ little milk breads” ( rolls) or milk bread when in loaf form. There is nothing pineapple ( or tropical) about them!
I share your enthusiasm, however, as I cannot stop eating them either. May I suggest a trip to Portugal, Anywhere in the greater Lisbon region you will find many bakeries that fake daily and there are several variations of the little milk bread’s not to mention all of the sweet desserts as well!
Jeanne says
I made these today but was disappointed as they are heavy and do not resemble The Hawaiian roles from the store. Will try a different recipe.
Tria says
I made this the other night and it was an absolute hit, so much so that I want to make it for work. Can I prep the rolls the night before and refrigerate it and bake it in the morning?
Sarah says
Yes, absolutely! I would suggest following the recipe through shaping the rolls and then shape them, put them in the pan as directed, refrigerate them overnight and then bake the next morning. 🙂
Chris Banks says
Used this recipe because you can’t get these rolls in the UK and it’s amazing, thank you very much