My all time favorite dinner rolls are King’s Hawaiian Rolls. I absolutely love them for a special dinner, as slider buns, and they are a must have for my holiday entertaining! I used to go store to store in search of them when needed. Especially around the holidays they can get tricky to find!

Thankfully I no longer have to search them out a few days before any holiday or hope they are in stock when I’m craving them. This copycat King’s Hawaiian rolls recipe tastes just like the original! Best of all they are easy to make and I can have them any time the craving hits! They come together super easy and use ingredients you probably already have on hand. They do require 2 separate rise times, so be sure to factor that in to the time required before you need them.

One thing that’s great about this recipe, is that it reheats well. So you could (and I have) make them the day before you plan to use them. Just let them cool and when they have cooled completely, wrap tightly with plastic wrap. The next day, when you are ready to serve them, you can just pop them into a 350 degree preheated oven for about 5 minutes. You will have fresh warm rolls ready to please the whole family!

If you love King’s Hawaiian rolls, give this copycat recipe a try, then leave a comment below and let me know what you thought of them!

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Copycat King’s Hawaiian Rolls

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Equipment

• 1 Mixer
• 1 Medium Bowl
• 1 Measuring Spoons
• 1 Measuring Cups
• 1 9×13 pan

Ingredients

  

• 1 cup warm water
• 1/3 cup granulated sugar
• 1 packet active dry yeast 2 1/4 tsp
• 1/2 tsp salt
• 3 cups flour

Instructions

 

• Mix warm water, sugar and yeast together in mixing bowl. Let sit for about 10 min or until you start to see small bubbles or frothing on top.
• With dough hook attachment on low setting, slowly add in the oil, salt and flour. Mix until well combined, then continue to knead for about 3minutes or until dough is smooth and no longer sticky.
• Oil a mixing bowl. Place dough in oiled bowl, and flip to coat dough with oil. Cover and let rise for 1 to 1 1/2 hours until doubled in size.
• Grease 9×13 pan. Divide dough into 12 balls of approx the same size. Spread out evenly in pan. Cover tightly with plastic wrap and let rise 30 min to 1 hour.
• After they have risen the second time, bake in an oven preheated to 350 for 15 min or until golden on top.
• Remove from oven and butter the tops of each roll. Serve immediately.

Notes

• If making these rolls 1 day ahead of using, allow to cool fully before wrapping to store.  This will prevent steam from collecting on the inside of the plastic wrap and making the rolls soggy.
• To reheat rolls to use day after baking, or to reheat any leftovers, bake in oven preheated to 350 for about 5 minutes until warm.