King’s Hawaiian Bread Rolls

Hawaiian bread roll just bakedHere today, gone to Maui!

One of my BFF’s here in Seattle is currently planning a trip to Hawaii and I am greener than the greenest green-eyed monster!

I’ve never been to Hawaii and it has been at the top of my bucket list for many years. For me the paradise islands of Hawaii instantly conjure up images of idyllic sandy beaches, white string hammocks swinging under palm trees, cocktails adorned with colourful paper umbrellas and bronze skinned surfers running towards the waves with their trusty surf boards in tow – mmm, let me ponder on that last thought for a moment longer!

However, I am not one to wallow in self-pity – I am not going to Hawaii and that is a fact. But, I do have pineapple juice in the fridge, the sun is shining and I can see the shimmering waters of Lake Union from my condo. OK, so it’s not quite the exotic beaches of Hawaii, but if the girl can’t go to Hawaii, Hawaii must come to the girl!

bowl of Hawaiian bread rollsSo today I’m going to don a grass skirt, a pretty flower garland and gyrate my hips to the hula-hula. Then I will try to catch my breath with a large Mai Tai cocktail and a Hawaiian inspired Grilled Spam® and Pineapple sandwich – and what better way to encase my Hawaiian sandwich than with this copycat King’s Hawaiian Bread Rolls recipe?!

I love King’s Hawaiian bread. It is so pillow soft you can really get a good squeeze on your sandwich and get a good bite. The rolls are incredibly light and fluffy with a hint of sweetness that really complements savoury fillings – and appeals to my sweet tooth – look out for the limited edition Spicy Jalapeño Hawaiian Rolls, they are to die for!

I don’t usually bake bread at home, mainly because I am far too lazy, but also because there are so many good artisan breads available in the shops now, it doesn’t seem worth the time nor the effort. However, these Hawaiian Bread Rolls are the exception! They are easy to make, deliciously more-ish and taste so much better when eaten freshly baked, still warm from the oven – and they’ll fill your home with the most gorgeous aroma’s while they’re baking. They are truly a carb-lovers paradise.

Russbe Reusable Sandwich Bag Green Monster

Not totally free from Hawaiian holiday envy, I’ll be eating my sandwich from this cute Green Monster Re-Usable Sandwich Bag to represent the green-eyed monster still stirring within me!

So would you like to join me on a Hawaiian inspired staycation? Then here’s how to make my delicious Copycat King’s Hawaiian Bread Rolls

In the bowl of a large stand mixer, add yeast to the warm milk and leave it to dissolve for 5 minutes. Then add pineapple juice, sugar, vegetable oil, a lightly beaten egg and salt to the bowl and whisk until it’s all combined.

Hawaiian bread rolls mix

Using the dough hook with the mixer running on low, add 3½ cups of all-purpose flour (plain flour) to the bowl and mix until the dough combines and pulls away from the sides of the bowl. TIP: if the dough feels like it may be too sticky, add 1 tbsp of flour at a time until the dough becomes smooth and tacky.

Hawaiian bread rolls dough kitchenaid

Turn the dough out onto a non-stick pastry mat, or floured surface, and gently knead. TIP: to knead, simply squash the dough using the ball of your hand and push it away from you to stretch it. Then pull it back into a ball, give it a quarter turn and repeat. Keep kneading until the dough becomes smooth and elastic.

Hawaiian bread rolls dough pastry mat

Now place the dough into a large greased bowl, turning the dough to grease the top, and cover with plastic wrap. Leave to rise in a warm place for 30 minutes or until the dough has doubled in size (approximately 1½ to 2 hours).

Hawaiian bread roll dough ball

Punch the risen dough down with your fist and divide into 12 equal sized balls.

Hawaiian bread rolls kneading dough

Place the balls into a greased 9 x 13 inch baking pan and cover with plastic wrap. Leave to rise in a warm place for another 30 minutes, or until the dough balls have doubled in size.

Hawaiian bread rolls dough balls

Remove the plastic wrap and brush the rolls with the beaten egg white and honey – this produces rolls with sweet, golden tops. Place in the oven and bake at 375°F (190°C) for 25 minutes or until golden brown.

Hawaiian bread roll just baked

Remove the baked rolls from the oven and leave to cool in the pan for 5 minutes. Now your rolls are prepared to perfection and ready to enjoy. They are best served immediately while they are still fresh and warm from the oven. In the unlikely event that you have any leftover rolls, they can be stored in an airtight container at room temperature for up to 5 days, or be frozen for up to 2 months. Aloha!

bowl of Hawaiian bread rolls

The following products were used to make this King’s Hawaiian Bread Roll Recipe:

The Russbe Re-usable Sandwich Bags are now available from the Arugula & Rocket Store.

King's Hawaiian Bread Rolls

  • Servings: 12
  • Difficulty: Moderate
  • Print

Hawaiian bread roll just baked

Ingredients:

  • 1 Packet Active Dry Yeast (2¼ Tsp)
  • ½ Cup Warm Milk
  • ¾ Cups Pineapple Juice
  • ¼ Cup Sugar
  • 1/3 Cup Vegetable Oil
  • 1 Large Egg, Lightly Beaten
  • 1¾ Tsp Salt
  • 3½-4 Cups All-Purpose (Plain) Flour
  • 1 Egg White, Lightly Beaten
  • 2 Tbsp Honey

Instructions:

In the bowl of a large stand mixer, add the yeast to the warm milk and leave to stand for 5 minutes.

Add the pineapple juice, sugar, oil, egg and salt, and whisk until combined. 

Using the dough hook with the mixer running on low, add 3½ cups of flour to the bowl and mix until the dough pulls away from the sides of the bowl. NOTE: if the dough is too sticky, add 1 tbsp of flour at a time until the dough becomes smooth and tacky.

Turn the dough out onto a pastry mat or floured surface and gently knead until smooth and elastic.

Place dough in a large greased bowl, turning the dough to grease the top, and cover with plastic wrap. Leave to rise in a warm place for 30 minutes or until the dough has doubled in size (approximately 1½ to 2 hours).

Punch the risen dough down and divide into 12 equal sized balls.

Place the balls into a greased 9 x 13 inch baking pan and cover with plastic wrap. Leave to rise in a warm place for another 30 minutes, or until they have doubled in size.

Remove the plastic wrap and brush the rolls with the beaten egg white and honey.

Bake at 375°F (190°C) for 25 minutes or until golden brown.

Remove from oven and leave in pan for 5 minutes to cool slightly, then remove from pan and serve rolls warm.

Leftover rolls can be stored in an airtight container at room temperature for up to 5 days, or can be frozen for up to 2 months.

Recipe by Whole and Heavenly Oven

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