Copycat King’s Hawaiian Bread Rolls
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!
Servings 1 dozen rolls
Ingredients
- 2-1/2 teaspoons active dry yeast
- 1/2 cup warm milk (110F)
- 3/4 cup pineapple juice
- 1/4 cup sugar
- 1/3 cup melted butter, cooled
- 1 large egg
- 1-1/2 teaspoons salt
- 3-1/2 to 4 cups all-purpose flour
- 1 egg white lightly beaten with 1 tablespoon water
- 2 tablespoons honey
Instructions
- In the bowl of a large stand mixer attached with a dough hook OR in a large bowl, dissolve yeast in warm milk. Let stand 5 minutes then mix in pineapple juice, sugar, melted butter, egg, and salt until combined.
- 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)
- If using mixer, knead dough on medium speed until smooth and elastic, about 6-8 minutes. If making by hand, turn dough onto a floured surface and gently knead until smooth and elastic, about 6-8 minutes. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise until doubled, about 1-1/2 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 30 minutes or until doubled.
- Remove plastic wrap from pan and gently brush rolls with egg white and honey. Bake rolls at 375F 20-25 minutes or until golden brown. Let rolls cool in pan at least 15 minutes, then remove from pan and serve warm.
Video
Notes
Store rolls in an airtight container at room temperature up to 5 days. Rolls may also be frozen up to 2 months.