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.
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
- 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
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.
Store rolls in an airtight container at room temperature up to 5 days. Rolls may also be frozen up to 2 months.
They should be yours too. Make it happen this weekend!