Introduction: 60 Minute Hawaiian Rolls (Copycat Kings Hawaiian Rolls)

About: Im just a girl who LOVES to cook! Its my therapy. I love pintrest, and I love trying out the recipes and posting them on my youtube channel...

I was so excited to find this recipe! They came out GREAT!

I make them once a week for dinner. A HUGE hit!

But they were not as sweet as the original kings rolls. So next time im going to add a little more juice or sugar.

Link to recipe video:


Ingredients 3/4 c .

pineapple juice

1/4 c . low-fat milk

1/4 c . granulated sugar

1/4 c . butter divided

3 tsp ½ . dry active yeast

1 large egg

1/2 tsp . vanilla extract

2 c ½ –3 . bread flour

1/2 tsp . salt

Instructions In a small saucepan, stir pineapple juice, milk, sugar, and 2 tablespoons butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.

Pour the milk mixture into the bowl of a stand mixer. Add the yeast, and let stand for 5-10 minutes, or until yeast is foamy. Mix in egg and vanilla until combined. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.

With the mixer still going, add remaining flour, 1/4 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.

Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel. Let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 12 pieces for rolls or 7 pieces for buns.

Form each piece into a ball and place on greased pan. I use this quarter sheet pan.

Cover the pan with the dish towel, and let the dough rise for about 20 minutes.

Melt remaining 2 tablespoons butter. Set aside Bake at 400ºF for about 8-12 minutes, or until the rolls are golden brown. Brush rolls with remaining melted butter

Link to recipe: