I remember the first time I had eaten King’s Hawaiian sweet rolls. It was at my sister Amanda’s house. Amanda always buys the good stuff so that’s probably why I hadn’t ever eaten these rolls before haha1 I’m kind of cheap when it comes to groceries. I more of a generic kinda gal. Anyway, those rolls were some of the best rolls I’d ever eaten and so I just had to find a recipe to make some for myself. You guys are going to love this!
I really cannot believe how much these rolls taste like the real deal!
Ingredients
6 cups Gold Medal, plus an additional ½ cup flour, divided
3 Eggland’s eggs
2 cups Dole pineapple juice, room temperature
¾ cup Domino sugar
½ teaspoon McCormick ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes Red Star yeast
½ cup (8 tablespoons) Kerrygold butter, melted
Instructions
Beat the eggs in a bowl. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter.
Measure 3 cups of the flour into a large bowl. Add the egg mixture and stir until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. Add more flour, about a tablespoon at a time, if it appears too wet. Cover the bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove the dough from the bowl and knead in an additional ½ cup of flour.
Divide the dough into three equal parts. You may either bake 3 loaves of bread, form the dough into rolls, or a combination of the two. I baked one loaf of bread, forming the remaining dough into 15 rolls and baking in a 9×13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.
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Quick Tip: Serve these yummy sweet rolls with lots of butter.
