King's Hawaiian Savory Butter Rolls (12 Count (Pack of 2))

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Leave enough time for rising ~ sweet, enriched doughs can take longer to rise than regular bread dough because of the sugar content, so be patient and you’ll be rewarded with beautiful, fluffy rolls.

Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and ½ hours. Pineapple juice –This sweet tangy addition is a key flavor profile to our Hawaiian Rolls so don’t skip it! With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla. If you’re using a mixer, knead the dough on medium speed several minutes until dough is smooth and elastic when stretched. Yeast –I’m using instant yeast so that we can incorporate it right in the dough without activating it in water first. However, active dry yeast works as well, you’ll just have to activate first in lukewarm water with a touch of sugar.Like all homemade bread, these Hawaiian rolls are best stored covered at room temperature for no more than a couple days. Store-bought bread often includes ingredients that help it stay soft for much longer, but the beauty of homemade bread is that it’s super fresh! So enjoy them within 1-2 days when they’ll be at their best. Coconut –We’re using coconut extract today for that concentrated coconut flavor, you can find it at your grocery store in the baking aisle. Use either instant or rapid rise yeast. Active dry yeast will not be as efficient with this recipe.

Start by dissolving yeast in milk that’s been heated to 110F (careful not to let the milk get any hotter than 110F or you’ll kill the yeast!) Forming the rolls is really easy. To begin, punch down the dough to let some of the air out and then divide it into 15 equal pieces. Next, roll each piece into a circle and place it in the prepared baking pan equally spaced apart. Then generously butter the tops and sides of all the rolls. Let The Rolls Rise Make the recipe through step 6. Cover the rolls with plastic wrap and refrigerate overnight. Set the rolls out at room temperature for 1 to 1 ½ hours until the rolls have doubled in size. Bake per the recipe instructions. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. An easy way to divide your dough into equal portions for the rolls is to divide it in half, and keep dividing each half by two until you have the right number of rolls. In this recipe, you’ll end up with 16 equal portions, but I found that a standard 9×13 pan fits 15 rolls most comfortably.If you’re making the dough by hand, turn dough onto a floured surface and knead several minutes until dough is smooth and elastic when stretched. Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 15 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9x13-inch baking pan.

The iconic King’s Hawaiian rolls that you’ve probably seen at the grocery store are the famous product of King’s Hawaiian Bakery which started in Hawaii in the 1950’s and became known for it’s sweet, soft rolls made in the Portuguese tradition of enriched breads. Many Portuguese families immigrated to Hawaii in the 1800’s and brought their traditional breads and pastries with them. Over time that tradition has become a part of Hawaiian food culture. Love the delicious mash up of cultures! It’s finally time to bake! Once the oven is fully preheated and not a minute sooner, put your Hawaiian rolls in and bake them for about 22 to 25 minutes. When they are done they will be fully baked inside and the top of the rolls will be golden brown in color. Then to serve, enjoy the aloha spirit as you devour these yummy rolls topped with a bit of honey if you like! What Are Hawaiian Rolls? Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust. Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.Before you begin the dough, preheat your oven to 200°F (93°C) or the lowest temperature your oven will go. In this case, oven preheating is done to create an environment for your dough to rise. This is an important step so don’t skip it.If your oven has a proof function, use that instead. Combine The Wet Ingredients It’s important to mix the wet and dry ingredients separately when you make this recipe. Add the melted butter, buttermilk, pineapple juice, and brown sugar to a medium bowl. Then whisk everything together until it’s well combined. Now, wait until the mixture cools just a bit and then add the extracts. The melted butter sometimes makes it a little too warm. Combine The Wet And Dry Ingredients Form the kneaded dough into a ball and place in a greased bowl turning once to grease top. Cover with plastic wrap and let rise until doubled, about 1-1/2 hours. Baking the Rolls