king’s hawaiian dinner rolls recipe

Written BySheba G Updated On
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The Best king’s hawaiian dinner rolls recipe

King’s Hawaiian dinner rolls are soft, sweet, and pull apart in your hands, and this homemade version gets you that same texture without a trip to the store. I started making them because the store bought packs disappeared before dinner was even on the table. Now I bake a batch almost every week and they have become the one thing my family actually asks for by name.

My kids treat the rolls like dessert. They tear one open while it is still warm, add a smear of butter, and eat it standing at the counter before I can get the rest into a basket. My husband uses them for sandwiches the next day and swears the slight sweetness makes a turkey and cheese taste better. They work just as well for a holiday dinner with a big spread as they do on a random Tuesday with soup, which is the reason I keep making them.

The ingredients are simple things I already keep in my kitchen: flour, milk, butter, eggs, honey, and yeast. Making the rolls at home means I know exactly what goes into them, with no preservatives or dough conditioners on the list, and I can control the sweetness and the size of each roll. That matters to me more than chasing a perfect copy of the packaged version, and honestly, the homemade ones taste better anyway.

King’s Hawaiian Dinner Rolls (Copycat Recipe)

4.9 from 1507 votes

Soft, pillowy dinner rolls with a tender crumb and a lightly sweet flavor from pineapple juice and honey. They bake up golden in a 9×13-inch pan and pull apart into 16 individual rolls that are just as good warm from the oven as they are at room temperature.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hrs 45 mins
Servings: 16 rollsCuisine: InternationalCalories: 170 kcal

🥘Ingredients

For the Dough

4 1/2 cups bread flour, plus more for dusting
2 1/4 tsp active dry yeast (one 1/4-oz packet)
1/2 cup whole milk, warmed to 110°F
1/2 cup pineapple juice, at room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
4 tbsp unsalted butter, melted and slightly cooled
1 tsp salt
1 tsp vanilla extract

For the Egg Wash

1 large egg
1 tbsp water

For Brushing

2 tbsp unsalted butter, melted
1 tbsp honey

👨‍🍳Directions

1Warm the milk to 110°F in a small saucepan or the microwave, then pour it into a small bowl. Sprinkle the yeast over the top along with a pinch of the sugar, stir once, and let it sit 5 to 10 minutes until the surface looks foamy and smells yeasty. If nothing happens, the yeast is dead and you should start over with a fresh packet.
2In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, remaining sugar, and salt.
3In a separate bowl, whisk the eggs, pineapple juice, vanilla, and melted butter into the yeast mixture until combined.
4Pour the wet ingredients into the flour mixture and mix on low speed until a shaggy dough forms, about 1 minute. Scrape down the bowl, then knead on medium-low for 6 to 8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
5Turn the dough out onto a lightly floured counter and shape it into a tight ball. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
6Punch the dough down and turn it onto a lightly floured surface. Divide it into 16 equal pieces, about 55 grams each, and roll each piece into a smooth ball by cupping it under your palm and circling it against the counter.
7Arrange the balls in a greased 9×13-inch pan in four rows of four, leaving a little space between them. Cover loosely and let rise 45 to 60 minutes, until the rolls are puffy and just touching each other.
8Preheat the oven to 350°F. Whisk the egg with the water and brush the tops of the rolls lightly, using a gentle hand so you do not deflate them.
9Bake 22 to 28 minutes, until the tops are a deep golden brown and an instant-read thermometer inserted into the center of a middle roll reads 190°F. If the tops darken too quickly, tent the pan loosely with foil for the last few minutes.
10Stir the melted butter and honey together and brush it over the hot rolls. Let them cool in the pan for 10 minutes, then pull apart and serve warm.

🔧Equipment

Stand mixer with dough hook
Large mixing bowl
Whisk
9×13-inch baking pan
Kitchen scale (optional)
Plastic wrap or a clean kitchen towel
Pastry brush
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 170 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 35mg🧂Sodium: 150mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 4g

📝Notes

Tips: Bread flour gives the rolls their characteristic chew, but all-purpose flour works in a pinch. For the softest crumb, weigh your flour rather than scooping it, and keep the dough slightly tacky instead of adding flour until it feels dry. Bake the rolls in the center of the oven and rotate the pan halfway through if your oven runs uneven. Leftovers keep in an airtight container for two days; reheat at 300°F for 5 minutes to soften them. Nutrition values are estimates calculated per roll and will vary with portion size and ingredient brands.

Watch Video Of How King’s Hawaiian Dinner Rolls (Copycat Recipe) Works

This recipe works for every occasion because the rolls are soft, buttery, and easy to pull apart, so kids and adults both reach for a second one. I make them for holidays, Sunday dinners, and last minute cookouts, and they always fit whatever else is on the table. If you want one bread recipe that keeps a family gathering happy, this is the one I keep coming back to.

❓ Frequently Asked Questions About King’s Hawaiian Dinner Rolls (Copycat )

1. What makes King’s Hawaiian-style dinner rolls so soft and sweet?

The tenderness comes from a rich dough that includes fat and a liquid sweetener, plus a gentle rise that keeps the crumb open. A slightly sweetened dough browns faster, so watch the tops near the end of baking. If you swap in a different flour or reduce the fat, expect a firmer roll.

2. Can I make the dough ahead of time?

Yes. Mix and knead the dough, then let it rise in a covered bowl in the refrigerator overnight for a slower, deeper flavor. Pull it out about an hour before shaping so it can come closer to room temperature, then shape, proof, and bake as directed. For baked rolls, cool them completely, wrap tightly, and reheat at a low temperature before serving.

3. How do I store leftover rolls so they stay soft?

Let the rolls cool completely, then seal them in an airtight bag or container at room temperature and use them within a few days. A brief reheat in a low oven or a quick pass in the microwave brings back that pull-apart softness. Avoid storing them in the refrigerator, which dries bread out faster than room temperature.

4. What can I substitute for the butter or milk?

Melted butter can usually be replaced with an equal amount of another melted fat, though flavor and browning will shift a little. For the milk, a plain unsweetened plant milk works in most versions of this dough. Keep the total liquid the same, since the flour absorbs a set amount and the dough should stay tacky but workable.

5. Why did my rolls turn out dense or dry?

Dense rolls usually mean the dough was under-proofed or too much flour was added during shaping. Aim for a dough that is soft and slightly sticky, and let the shaped rolls puff until they look noticeably expanded before baking. Dry rolls often come from overbaking, so pull them as soon as the tops are golden and the centers read about 190°F.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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