King’s Hawaiian Rolls Copycat Recipe (Soft & Sweet)
King’s Hawaiian Rolls Copycat – Homemade Sweet Rolls or Loaf
If you’re a fan of the iconic dinner rolls, you’ll love this King’s Hawaiian Rolls Copycat recipe. Store prices keep creeping up (and the packages feel smaller and less fresh), but these homemade Hawaiian sweet rolls come out soft, pillowy, and lightly sweet—just like you want. This batch feeds a crowd and is freezer-friendly, so you can bake ahead for holidays, sliders, and weeknight dinners.
We love this homemade King’s Hawaiian rolls recipe with pineapple juice and a hint of ginger for authentic flavor. Instant yeast keeps things quick, and the dough is easy to shape with a few pro tips. Serve warm with butter, or use as slider buns for Dr Pepper BBQ Pulled Pork—perfection.
Why This King’s Hawaiian Rolls Copycat Recipe Works
The signature flavor of King’s Hawaiian sweet rolls copycat comes from pineapple juice (subtle sweetness + acidity for tenderness) and a touch of ground ginger. The enriched dough (eggs + oil) bakes up exceptionally soft and fluffy.
Key Ingredients (Pineapple Juice & Ginger)
- Pineapple juice: Adds mild sweetness and helps create that tender, pull-apart crumb. Warm it (very warm, not scalding) to activate yeast quickly.
- Instant yeast: Fast, reliable rise—you’ll be shaping rolls sooner. For a great primer on yeast doughs, see this yeast guide from King Arthur Baking.
- Eggs & oil: Enrich the dough for softness and a glossy, golden top.
- Ginger & vanilla: Small amounts, big payoff—balances sweetness and adds warmth.
Test & Proof Yeast (Freshness Check)
Use fresh yeast: Always check the expiration date. If your kitchen is cool or your yeast is older, proof it first so you don’t waste ingredients.
- Warm liquid: Heat pineapple juice or water to about 105–110°F (warm, not hot).
- Feed the yeast: Stir in 1 tsp sugar (optional but helps). Sprinkle the yeast over the surface.
- Wait: Let stand 5–10 minutes until creamy, foamy, and expanding.
- No foam? The yeast is likely inactive—discard and start with a fresh packet.
Tip: If proofing with pineapple juice, make sure it’s warm but not hot; heat can kill yeast.
Step-by-Step: Mixing, Rising, Shaping, Baking
Warm the juice: Heat pineapple juice until very warm (not boiling). Combine with instant yeast and let it get bubbly and foamy—a quick sign it’s active.
Mix the dough: Add oil, eggs, vanilla, ginger, and salt. With a dough hook on low, add flour 1 cup at a time, then knead 3 minutes until smooth and slightly tacky.
Shape the rolls: Some readers find the dough soft. If this happens, add up to 1 extra cup of flour until workable and form balls with floured hands. Portion into 2–3 inch balls.
Second rise: Arrange the balls in greased 9×13 pans (or one rimmed sheet), spacing about 1 inch apart. Cover and rise until doubled—about 30 minutes with instant yeast.
Bake: Bake 20–25 minutes until tops are deep golden. If needed, broil the last minute to color. Brush hot rolls with butter and cool a few minutes before serving.
Hawaiian Bread: Pan Sizes, Yield & Loaf Pan Option
Yield: About 24 large rolls or 3 loaves. Rolls bake up tall, fluffy, and soft.
Loaf pan option: Instead of rolls, divide the dough into 3 greased loaf pans. Let rise until doubled, then bake 25–30 minutes at 350°F until golden brown and hollow-sounding when tapped. Brush with butter before cooling.
Pro Tips for Perfect King’s Hawaiian Rolls
- Use fresh yeast: Always proof if unsure (see Test & Proof Yeast).
- Temperature matters: Juice should be very warm (not scalding).
- Add flour if too sticky: If dough is overly soft, add up to 1 extra cup of flour. Always use floured hands for shaping.
- Butter finish: Brush tops with melted butter as soon as they come out of the oven.
- Use a scale: Equal portions = even baking.
- Freezer-friendly: Cool, bag, and freeze up to 2 months. Reheat before serving.
Serving Ideas & Pairings
These King’s Hawaiian Rolls Copycat are perfect for holidays, soups, and sliders. Serve with Dr Pepper BBQ Pulled Pork or alongside Buttermilk Cinnamon Rolls for brunch.
FAQ – King’s Hawaiian Rolls Copycat
Can I use water instead of pineapple juice?
Yes, but the pineapple juice gives the authentic flavor.
Active dry vs instant yeast?
Instant yeast is fastest. If using active dry, bloom in warm liquid until foamy before mixing.
How do I store leftovers?
Keep airtight at room temp 2–3 days or freeze.
Can I bake as loaves instead of rolls?
Yes—divide dough into loaf pans, rise until doubled, and bake 25–30 minutes at 350°F.
Can I freeze King’s Hawaiian Rolls?
Yes! Bake and cool the rolls completely, then place in a freezer-safe bag or airtight container. They’ll keep well for up to 2 months. To reheat, warm in the microwave for 10–15 seconds per roll or wrap in foil and bake at 300°F for 8–10 minutes until soft and warm again.
More Copycat Recipes You’ll Love
- Copycat Wendy’s Frosty
- Cafe Rio Sweet Pork Burrito & Salad
- Copycat Sweet Baby Ray’s BBQ Sauce
- Olive Garden Alfredo Sauce
- Zupas Wisconsin Cauliflower Soup
Printable Recipe
Kings Hawaiian Rolls Copycat Recipe
Equipment
- Stand mixer
- Cookie sheet
Ingredients
- 2 cups warmed pineapple juice or warm water if in a pinch
- ¾ cup sugar
- 2 tablespoons instant yeast we used the SAF brand
- 2 tablespoons vegetable oil or avocado oil as a healthier choice
- ¾ teaspoon salt
- ½ teaspoon ground dry ginger
- 1 teaspoon vanilla extract
- 3 eggs
- 6 cups bread flour
Instructions
- Warm your pineapple juice in the microwave (so it's very warm, but not hot)
- Add it to the bowl of a heavy-duty stand mixer, the pour in sugar and stir.
- Sprinkle instant yeast over liquid. Let stand for 10 minutes. Once you see bubbles and foam form, continue to next step.
- Attach dough hook to machine then add the oil, eggs, vanilla, ginger and salt. Mix at low speed until ingredients are incorporated.
- Add flour, one cup at a time, and knead for 3 minutes.
- Lightly spray or grease two 9x13-inch pans or 1 large rimmed cookie sheet.
- Turn out dough on a lightly floured surface. Cut off small sections and form into 2-3 inch balls. Place in pan about a half inch apart. Cover and let rise until double in bulk, about 30 minutes.
- Preheat oven to 350°F/175°C.
- Bake rolls for 20-25 minutes or until golden brown. Broil the last minute to add more golden brown, if desired.
Recipe Notes
If in a pinch, you can use water instead, but your rolls won't be quite as amazing!
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If I were to cut this recipe in half, would one or two eggs work best? Or beat two eggs and not use it all? Not normally a bread baker, but would love to try this recipe, thanks!
Good question…Most recipes I use for bread don’t even call for eggs so I would bet one large egg would work fine, if your dough ends up on the dry side I would add the other one.
Probably using dried ginger would be smartest unless you want little chunks of ginger in your bread, which i wouldn’t want personally from using fresh grated/minced or crystallized ginger. Oil you will want to use something that doesn’t have a strong flavor, other than that it doesn’t actually matter. You can use grapeseed, canola, vegetable etc. But olive oil or peanut oil would be too strong so you wouldn’t want your rolls to taste like peanuts or olives. And as far as i know there is only vanilla extract unless you actually want to buy a vanilla bean and scrape out the inside and put it in, but vanilla extract is cheaper and works just as well =)
The ginger is dried ground. The oil is vegetable oil and vanilla extract.
What if I don’t have a stand mixer?
You can mix it by hand it just takes a little longer to mix 🙂
If you aren’t going to buy a good mixer, because with doughs you need a pretty strong mixer, you need to get a Danish wisk (might be listed in some places as Danish whip). No, this is a real thing. It is a game-changer for mixing doughs and batters. I use mine for quick breads, biscuits, cookies, etc. and the thing cleans up like a dream.
Can I use regular yeast?
Regular yeast works, just use the quick rising variety.
I’ve made these rolls twice now, and they are so delicious! My daughter likes these over the original Kings Hawaiian. 😀
So which is better and tastes closest using water or pineapple juice
Pineapple juice.
I know this post is 3 years old, but geez lady read the whole thing before you have a conniption fit. The recipe states, vegetable oil, dry ginger, and vanilla extract. Holy cow crazy much?????
There are better ways to respond then how nasty you were. No matter how old this post is
Powdered ginger. In the spice isle at the grocery store
Vanilla extract. (Imitation is fine. You can also get a white vanilla where they sale bakers supplies, i.e., Michaels)
Vegetable oil.
All familiar to frequent bakers.
I would like to use honey instead of sugar. Do you know how much honey I should use?
Our family is big fan of King Hawaiian roll. Though i am skeptical with long shelf time span (aka preservatives). I definitely try your copycat rescipe. Thanks for posting.
Karen dear, I don’t think baking is your thing. Perhaps you should just go to the nearest piggly wiggly and get yourself a bag of Kings Hawaiian Rolls.
9×9 pan should be a bowl for rising duh people common sense
Os the dough supposed to be sticky, or do I keep adding flour until I get a normal bread consistency? It is so sticky with only 6 cups….
I’ve just started making these and immediately having trouble. I have followed the recipe exactly and have ended up with more of a batter than soft dough. I’ve already added another cup of flour and it’s still not keeping form enough to even make into balls. What am I doing wrong as I’m up to 7 cups of flour total and I’m afraid to put in more? I’m going to try flooring my hands heavily to try to form balls, wish me luck! I’ve only left 3 stars because at the start it’s not working. And yes, I used dry measure cups using the spoon and scrape method and a jug for the liquid measure.
Hi Rebecca, so sorry to hear you’re having issues! The dough is very soft, but let’s see if we can figure this out. I’ve made these with no issues. A few things to double check on? Did your yeast activate? Did you add the flour slowly then mix for 3+ minutes once all the flour has been added. I know you said you’re up to 7 cups of flour. I think you should e OK adding 1 more cup of flour – flour is very forgiving & you can add quite a bit more if needed. Use floured hands (reflouring as you go) & even possibly roll each ball you make in flour to coat it in dryness. But there should definitely be a formed very soft ball. Let me know how it ends up!
Same issue……
It turned into more like batter instead of dough so I added more flour. Since I couldn’t shape it into balls, I poured it into 3 pie pans. Now waiting it to rise before baking . Hope it turns out fine.
Quick question…if I make bread loaves instead of rolls how many minutes should I bake the bread loaves for? I don’t see it anywhere in the recipe. Thanks again.
Good flavor, I’ve made this twice and needed at least 1 cup more flour than the recipe called for. I even split bread/regular flour this time and it was too sticky to handle.
I let my bread rise twice before making rolls. This time I used brown sugar instead of regular sugar to get it a little sweeter.
HI, thanks for the notes. I find that different altitudes and even different humidity day to day can affect the amount of flour needed. I am glad you made it work for you.
Okay I’m having a issue the dough balls aren’t rising and they seem they are gonna come out flat when I bake what to do all went well yeast etc follow the recipe just it isn’t rising I’m in the Caribbean
Try creating a humid environment for the dough: Cover the pan in plastic wrap to trap moisture and help the dough rise. Also, make sure you are using fresh yeast.