Hawaiian Rolls {Copycat}

Hawaiian Rolls.

One of my favorite things ever.  Anyone else love ‘em like I do?

Copycat King's Hawaiian Rolls from www.kitchenmeetsgirl.com - these taste just as good as the store bought version, and are so easy to make: even for the novice bread maker like me! #recipes #bread

Whenever we’re pressed for time for weeknight dinners {all the time} or on evenings I don’t feel like cooking {um, most nights}, our go-to meal is a deli-chicken, salad bar, and a package of King’s Hawaiian Rolls from our local grocery store.   Since there are just three of us in my house, we typically purchase the small four-pack of rolls.

The problem with that?   We’re left with one roll and no good way to split it in thirds.  Who wants only a measly third of a fluffy Hawaiian roll?  No thanks; I want the entire roll.  Plus another two or three, for good measure.


So when I found a recipe that proclaimed itself a copycat version of my beloved Hawaiian rolls, I knew I had to try it.

Copycat King's Hawaiian Rolls from www.kitchenmeetsgirl.com - these taste just as good as the store bought version, and are so easy to make: even for the novice bread maker like me! #recipes #bread

I’m still learning my way around working with yeast, but I found this recipe to be extremely forgiving.  You don’t even need to proof the yeast – just sprinkle the yeast in after you’ve combined your wet ingredients and flour.  There is some rising time involved with this recipe – about two to three hours total – but trust me when I say: it’s worth it!

This recipe will make three loaves of bread – I know: that’s a lot of bread.  It doesn’t get wasted at my house, though.  Doodle has been tearing through this stuff like there’s no tomorrow, and I’ve caught the Tall Boy jamming a roll or two into his mouth when he thought no one was looking.

Since I wanted actual rolls, I filled a 9×13 pan first (I got 15 rolls in mine) and still had enough dough left over for a loaf of bread.  This was some of the fluffiest, best bread I’ve ever eaten, and so easy, too!  The Tall Boy said these rolls tasted just as good as the packaged ones from the store – and I have to say, I agree!

Copycat King's Hawaiian Rolls from www.kitchenmeetsgirl.com - these taste just as good as the store bought version, and are so easy to make: even for the novice bread maker like me! #recipes #bread

Hawaiian Rolls {Copycat}

makes 3 loaves

Hawaiian Rolls {Copycat}


  • 6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
  • 3 eggs
  • 2 cups pineapple juice, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla
  • 2 (1/4 ounce) envelopes yeast
  • 1/2 cup (8 tablespoons) butter, melted


  1. In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, ginger, vanilla, and melted butter.
  2. Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
  3. 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 all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
  4. Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated.
  5. 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 9x13 pan. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
  6. Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm.

adapted from Food.com


XO, Ashley

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  1. I LOVE Hawaiian rolls Ashley! These look amazing. A must try. So glad you posted these. I honestly could eat these as the only bread for the rest of my life. Totally my favorite. Pinned :)
    sally @ sallys baking addiction recently posted..Triple Chocolate Layer Cake.My Profile

    • I’ve been know to eat WAY too many of these rolls in one sitting. Thanks for sharing them, Sally!

      • Two issues with this recipe that will hinder your bread from rising. 1st is there’s no initial proof. What I did was I took half a cup of water at 105-110 degree F, added 2 tbl sugar and sprinkled the yeast over it and waited for it to get foamy. I then subtracted 1/2 cup of pineapple juice. Additional I brought my pineapple juice to a boil and let it cool. Pineapple has a proteolytic enzyme, bromelain,that breaks down protein. The building up of proteins is what causes breads to rise. Not only did my bread rise…it rose almost too much. Can’t wait to taste these.

        • If you use canned pineapple juice it should be fine without boiling. It’s the same thing for making jello with pineapple juice. Fresh won’t set but canned is fine because it’s already been pasteurized and heated in the canning process..

  2. Bread addict right here baby!! I can’t handle bread and butter- i love it too damn much!
    Elizabeth @ Confessions of a Baking Queen recently posted..Double Chocolate Caramel Stuffed Cookies #chocolatepartyMy Profile

  3. You go girl!!! Those Hawaiian rolls are some of my favorite ones to eat, and you just shared an awesome copy cat recipe! I had no idea they were made with pineapple juice! They look and sound awesome!!!
    Jocelyn @BruCrew Life recently posted..Time to Sparkle #4My Profile

  4. Bahahaha!! It is a real thing #cantgetenoughcarbs – I don’t go to Texas Roadhouse for the steak ;) These look fantastic, I never thought about making them at home!
    Becca @ Crumbs and Chaos recently posted..{No Bake} Peanut Butter Pretzel Granola BarsMy Profile

  5. These are what dreams are made of…well foodie people dreams anyway. I love those rolls. I have to give these a try.

    We’re having a party at Tumbleweed Contessa and I would love it if you brought this over. http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-10/

    Hope to see you there.

    Linda recently posted..Hard Drive Crash — lost version 10My Profile

  6. Yum, I grew up eating Hawaiian sweet bread. Yours looks fantastic.
    Sweet as Sugar Cookies recently posted..Blueberry Upside-Down Cake – SRCMy Profile

  7. I could live off Hawaiian Rolls for the rest of my life and be happy! LOVE love them. This recipe is going to the top of my to bake list ASAP.
    Nicole @ Young, Broke and Hungry recently posted..Key Lime Cheesecake Chocolate CakeMy Profile

  8. I’ve seen these lately and have been curious to see how they taste! Going to make a batch this weekend! Yours look delicious!
    liz recently posted..Butter Pecan MuffinsMy Profile

  9. YESSSSS. I just wrote about bread addiction for Thursday! LOL. LOVE these rolls! LOVE LOVE LOVE.
    Dorothy @ Crazy for Crust recently posted..Skinny Chocolate Muffins {Only 102 calories each!}My Profile

  10. These were DELICIOUS!! Thanks for the recipe.

  11. I just had hawaiian rolls for the first time last month, and omg, we’re hooked! Trying this!
    ashley – baker by nature recently posted..Lemon – Poppy Seed Doughnut BitesMy Profile

  12. I’m eager to give these a try. I love making {and eating} rolls but I’ve never tried Hawaiian rolls to thanks for the recipe.

  13. OMG OMG OMG! I love Hawaiian rolls, girl! They’re always my favorite thing at the dinner table whenever they’re served :) so simple yet SO delicious. Am I wrong for admitting I ate like, five for a snack a couple days ago? No joke. Love that these are homemade and look super simple to make — though that’s also so very dangerous for me.
    Hayley @ The Domestic Rebel recently posted..Reese’s Chocolate Potato Chip CookiesMy Profile

  14. These look amazing and I can’t wait to try the recipe…Thanks! I was wondering if you heated the pineapple juice or just used it at room temp?

    • Darlene–I used the pineapple juice at room temperature. Thanks for pointing that out; I will update the instructions to reflect that!

  15. So excited to try this!
    Question though, for the ginger did you use fresh grated ginger? Or the dried, ground variety? Thanks!

  16. Rosie Vee says:

    My bread didnt rise :(

    • So sorry, Rosie! There are so many things that can affect how/if your bread rises…most likely it was your yeast or the temperature of your room. I hope you give this bread another chance–it really is very, very good.

    • My bread didn’t rise either! Darn it.

      • LaBoheme says:

        Fresh and frozen pineapple juice contain bromelain, a proteolytic enzyme that breaks down protein. I am wondering if “unheated” pineapple juice could interfere with the bread rising.

      • Mine didn’t rise either and it was brand new yeast purchased today :(

    • The most common reason for bread not to rise is bad yeast!
      Check the expatriation date while you’re at the store and I know this recipe sais that you don’t have to proof the yeast, but as an avid bread maker I must say that proofing the yeast is the best way to make sure your yeast is good before you use it. I learned this lesson the hard way having to throw away many batches of bread until I asked my local bake house and received this advice from their chef some 20 years ago.
      Hope this helps!

      In case you don’t know how to proof the yeast, take any of the liquids in the recepe and warm it up until it will melt butter but not burn your finger, it should just give you a little bite of heat but you should be able to keep your finger in the liquid. The pineapple juice has sugar in it and that sugar will feed the yeast but if your recipe calls for just water add a tsp. of sugar to the water to feed the yeast. Sprinkle the yeast over the liquid and let set for about 5 min. If you don’t see any bubbling or foaming, toss it out and try again because that yeast is bad!

      I’m going to give this ago today! I will most definitely post back again once I have a review for you… there are 6 critics here and we all LOVE sweet rolls!
      Happy Holidays

  17. Sally L. Cavey says:

    Dear Ashley, Can you use mini muffin pans instead of in a large 9×13 regular pan? When I first saw your rolls, (I just glanced @ them) (am I bad ? ) & it looked like a muffin. They sure would be cute as muffins huh? Love Sally

    • Hi Sally! I haven’t tried making these in mini muffin tins, but I bet they would be super cute that way. I’d just divide my dough a little smaller. They baked up fairly large in the 9×13 pan. If you try it, let me know how they turn out!

    • Hi Sally! I haven’t tried making these in mini muffin tins, but I bet they would be super cute that way. I’d just divide my dough a little smaller. They baked up fairly large in the 9×13 pan. If you try it, let me know how they turn out!

  18. Sally L. Cavey says:

    Dear Ashley, Can you use mini muffin pans instead of in a large 9×13 regular pan? When I first saw your rolls, (I just glanced @ them) (am I bad ? ) & it looked like a muffin. They sure would be cute as muffins huh? Love Sally

    I am not that Sally, This is the first time I have ever written to a pro baker before. You are the first. Thanks. I hope you will answer.

  19. Dear Ashley, Is there anything you could use besides pineapple juice and have it taste almost the same?? I am allergic the pineapple.

  20. HI Ashley..Is there anything that can be substituted for pineapple juice that would taste close to the recipe? I am allergic to pineapple juice……Thanks ..Peggy

    • Hi Peggy. I have not attempted this recipe with any other juice. Mango juice may be a good substitute, or you could try orange juice, although the flavor would be quite different. You will have to let me know if you try it!

      • I bet coconut water would work, maybe even coconut milk. I have family from island off Central America and they coconut milk in a sweet bread that is similar to Hawaiian rolls.

  21. are you using 2 yeast packages? that are 2 1/4 teaspoons each?

  22. Jane Tamplen says:

    Would this recipe work in a bread machine?

    • Hi Jane. I have not personally tested this recipe in a bread machine. If you try it out, I’d love to hear your results!

    • Lisa Isaac says:

      Jane, I made this in my bread machine using the dough cycle. When the dough was ready, I separated the dough as stated in the recipe and let it rise again before baking. Worked like a charm.

      • Do you need to have a 2 lb loaf maker for this recipe? My bread maker only goes up to 1.5, but I’d really like to try it with the bread maker.

  23. I am making these right now to serve as buns for pulled pork sliders! I already screwed up of course and didn’t pre-beat the eggs and I had to substitute the sugar for brown! (all I had and didn’t notice!) we’ll see how they turn out! *fingerscrossed!

  24. Mine didn’t rise on my first try either. So I tried again. I heated 1/2 cup of the pineapple to 90-100 degrees. I then stirred the yeast into warm pineapple juice and let sit for 15 minutes, then followed the recipe exact after that. This worked amazing! The rolls rose beautifully, and this is the best Hawaiian roll recipe yet!

  25. This was an epic fail. I followed directions to a T and it never pulled away from my kitchen aid mixer to form dough. Ended up adding almost an extra cup of flour in 1 tbs increments as instructed. I have another recipe for the bread machine at works much better. Ill stick to that.

  26. Ashley,

    I made the rolls today and they turned out great except they tasted like they needed some salt. I didn’t see any salt in the ingredients. I also heated the pineapple juice a little so the yeast would activate. I will try them again with some salt and see what it tastes like. Thanks for sharing your recipes. You have some good sounding ones that I want to try.

  27. Stephanie Thomas says:

    Thanks for posting this recipe! Can’t wait to try it, but I do have a question about the yeast. Are you using regular Active Dry Yeast or the Rapid Rise Yeast? Went to the store and didn’t know which one to buy.

  28. Do you bake the loaf of bread for the 25-30 minutes also or does it take longer?

  29. Great rolls and came out perfect. Best ever!

  30. When making the rolls, what size is the dough ball? Is it golf ball size or larger?

  31. Stephanie says:

    Proofing is not dissolving yeast into water. Proofing is actually a second fermentation of the bread and is step 9 of a 12 step process. With proofing, the bread is leavened to its appropriate baking size.


    • You’re partially right Stephanie. Proofing is actually both. What you’re talking about when you say “with proofing, the bread is leavened to its appropriate baking size” is usually the 3rd proofing. First proofing is usually mixing the yeast in water and waiting to see the bubbles (this step is sometimes skipped by mixing the yeast in with the dry ingredients (doing this allows you to use a higher temperature of liquid). The second proofing is typically done after the initial kneading and then the dough is covered to for the initial rise. The third proofing is as you describe.

  32. I know I am late to this post but I’m really excited to try this. What kind of pineapple juice do I use. Canned, comcentrate, bottledN

  33. If I make these into loaves, can I freeze two of them? Would I freeze two before the final rise and then let it rise winkle defrosting? It’s just two of us plus an infant so we don’t need a HUGE bunch of bread lying around begging to be eaten.

  34. Keila Mazariegos says:

    Am actually doing this ar this present .oment and its lokking gooooddd!!!!!! Can’t wait to eat them all lol, but I am looking for a recepeit on how to make cake with a good straeberry filling inside, if you could se d mr a link that’ll be awesome!!

  35. This recipe looks easy. I will try but I dont understand why you added ginger?
    Will it make any difference if I dont add it?

    • Hi Maryam. Omitting the ginger should not make any difference in how your rolls bake, although the flavor might be slightly altered.

  36. Mary Nelson says:

    Not a fan of this!!! I just made it and first if all, this recipe NEEDS SALT! I would add 3 teaspoons. Secondly, I had to add about a cup and half of extra flour just to get the dough to be not insanely sticky and gooey. Third, my dough never rose AT ALL! Not after 2 hours of sitting under a warm light on a warm stovetop. So I finally heated the oven to 180 degrees and put the rolls in and that worked, kind of. If I could this recipe over again I would add 3 teaspoons salt and increase the flour by a cup and a half then warm the pineapple juice enough to add in the yeast to wake it up and get it going. Also, I didn’t think these tasted or looked anything like the kings Hawaiian rolls. Please fix this recipe so others don’t run into these same problems! Thanks!

    • Hi Mary. Sorry you had so much trouble with the rolls. My family has made them many times with great luck, and they’re one of our favorites. I’ll have to do some recipe testing on this. I appreciate your feedback, thank you!

      • A LOT of people are running into the SAME exact issues. As I stated before as others have I am an avid bread maker and this is the first time I have actually had to completely throw out the dough. Not sure how yours has come out so perfectly when A LOT of people are having the EXACT same issues. :(

        • Sorry you had problems with the recipe, Amanda. I’ve made it many times without difficulty, though I’m always happy to do more testing on homemade bread.

    • Mine came out AWFUL! Dense, heavy like a brick, they proofed for an hour and barely rose (certainly didn’t double in size), and the flavor was non-existent. All my ingredients were fresh, even the eggs, (they were three hours old, from the back yard). I too has a sticky icky mess. I doubt brands of ingredients would matter, at least they shouldn’t, but perhaps listing those, so we have a “controlled” group of ingredients. Perhaps this might lend itself to ferreting out the reasons for the similar outcomes.

  37. Hi! I made these today and thought they turned out great. I do think they need a pinch of salt, not much just a pinch. The texture is bang on with Kings Hawaiian rolls. I will definitely be making these again. :-D

  38. I just got a kitchen aide for Christmas and my dads first request was Hawaiian rolls! This is the first recipe I have found and am so excited to try it out and see what everyone thinks! Thank you so much for sharing this!

  39. Thank you so much! I had a recipe years ago for Hawaiian Bread that was fantastic but I lost it in a move. I am so psyched to try yours! The main difference I can remember is that some pulp was also used.

  40. I want to try this recipe but it makes so much. Do you think it would turn out ok if I halved the recipe to make a smaller batch? Thanks.

  41. I have been making yeast breads for more years than I care to think about and this is the first total failure I have ever had. This is the biggest mess I have ever had in my kitchen.

  42. I love Hawaiian sweetbread. Does anyone have Pahula. Sweetbread recipe. The factory is in Naleau, Hawaii on the big island

  43. this is not anything like the Kings Hawaiian sweet rolls. Look for a recipe that says Portuguese sweet bread and you have the right one. Kings Hawaiian has no pineapple juice in it. You will recognize the difference as soon as you try it.

    • I have tried the Portuguese sweet bread and did not like it at all. I would not recommend it. These look amazing and I cannot wait to try them!

    • I agree. I just made these and you can taste the pineapple. They are nothing like King’s. I was highly disappointed. I should have cut the recipe so I wouldn’t have so much, lesson learned I suppose.

  44. Thanks for sharing did this reciepe was very nice but noticed something was mixing in taste ,then realized there was no salt in reciepe ,baked the second added 2 teaspoon salt came out super .so you might consider adding some salt when making.

  45. Can’t wait to try this, but the one thing I didn’t see mentioned is can you use the rapid rise yeast or does it have to be the regular?

  46. I am not sure what went wrong, but these were not what I expected. Had to add a bunch more flour to make a dough…it was a sticky mess. And the texture is very dense…probably because of the extra flour…but without it…it was like oatmeal. I’m hoping that it will make good toast…so fingers crossed!

  47. I was soooooo hopeful for these!! I ended up having to add atleast 1-2 cups more flour because it was a sticky mess if I didnt! Like someone posted above it was VERY dense!! I had to end up throwing everything away because it did NOT rise AT ALL!! I followed recipe to a T and am not a new breadmaker. I have made several dozen different breads but this did not work at all. I think the yeast needs to sit in liquid to rise just as other doughs suggest. Tomorrow I will take others suggestions and soak the yeast in 1 cup of pineapple juice and try again. Will report back tomorrow or thursday to see if they turned out any better. I am surely hoping because they look fabulous!

  48. I had no clue there was a copy cat recipe out for the Hawaiian rolls. Love them and yours turned out beautifully! I really want to try them so I think I’ll put my yeast in the juice also. Seems that sugar always fosters a great rise and texture.

    Pat recently posted..~ National Hug Day! ~My Profile

  49. What kind of ginger did you use, powder or juice? Thanks

  50. Would it make a big difference if I didn’t se vanilla?

  51. I just made these for the first time and they came out better than I expected. The only change I made was to throw in a teaspoon of salt. I actually like these better on the second day (at the rate I was eating them, I didn’t have too many at that point)! My husband has declared these the best rolls that he has ever had. That is saying something as I am known for several other roll recipes that I make!

  52. I love your simple few ingredient recipes, but could you do some for bread machines and more for croc pots! I’m especially looking for the Mac n cheese crockpot that you put the macaroni in uncooked!

    Thanks again and have a great day!

    Light dessert bread recipes for bread machines! Banana. Pumpkin. Etc
    Could you maybe devise a crocpot or bread machine pineapple upside down cake. It’s my husbands fave, but with sweetener cause he has diabetes!

    Thank you

  53. Sandra…I would be interested in your bread machine recipe! It’s so hard to find good ones!

  54. We made these today and they are delicious! I’ll admit I accidentally doubled the eggs and ended up adding extra flour, juice, sugar, and vanilla to make up for it. I even ended up using about 1/2 whole wheat flour, and they were still *very* popular! :) Thanks for sharing your recipe!!

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  56. AMAZING!! I just made these for my BBQ meatball sliders and everyone was in shock about how good the are. I will never buy Hawaiian rolls EVER again. Thank you for the wonderful recipe!

  57. I made these and they are absolutely fabulous!! I think each family member ate 10 each. We liked them so much that the next day we made another batch but this time we rolled them out and stuffed each roll with ham, scrambled eggs and cheese. OMG. AMAZING!!

  58. Dear all, I need help! So sad, my family loves Hawaiian bread so I use this recipe last night. It was so very very watery so I added more flour.. cups more.. now I realized that’s way too much. But the dough was so very very sticky thatit was impossible to roll the bread into rolls. Am I supposed to just scoop the extremely sticky dough out and place scoops in the baking pan? Also, when baking in loaf pan, do I need to prepare bread in traditional way, i.e. roll out dough in a rectangle, then roll dough up to the very end and then place in loaf pan? Or shall I just pour a whole lump of dough in the loaf pan? I would appreciate any advice. I would like to try this recipe out again since many people have succeeded and raved about it. Thank you so much. BTW I added so much flour that it turned out to be traditional bread loaf.. and the rolls did not raise much at all.. I read from anotherwwebsite that someone left it in a slightly warm oven overnight and it raised beautifully:)

  59. just made these today! I modified a few things based on previous reviews and they turned out fabulous. I boiled one cup of my pineapple juice and added it to my egg and flour mixture after adding the first 3 cups of flour and yeast. The warm liquid probably helped activate the yeast. Then I added 3 more cups of flour. I kneaded it well and set it outside covered so the natural sunlight could do the rising. It’s still a little cold here so I found a sunny spot on the porch and left it there for one hour. I brought it back in and added 1/2 cup more flour and kneaded again. I also separated the dough into two portions. I made one large loaf of bread and 12 rolls. I buttered the bottom of my dishes and made rolls about the size of 1 1/2 golfballs. They were sticky but not unmanageable. The sun had already set here by this point so I place them on top of the stove top and bumped the oven temperature up to 400 degrees to allow the heat from the oven to help finish rising the dough. I also had the stove top light on to provide some extra heat. After an hour, they were double their size. I put them in the oven for 20 minutes. Pulled out to brush the tops with a melted butter, brown sugar, and honey mixture i put together. Then baked for 10 more minutes. These are delicious with cinnamon butter. Without the extra brush of the mixture i put together and the cinnamon butter though, I find them lacking in flavor. Maybe a little salt and more sugar could add extra flavor. All in all though, I think they are great rolls. This was my first time EVER making bread so I’m thankful it wasn’t a complete discouraging fail.

  60. Joanna Walker says:

    OMG! These were absolutely out of this world delicious! Thanks ever so much for sharing. This recipe is definitely a keeper!!!! My only mistake was putting the rolls too close together but oh well! Still, I thought I died and went to heaven!!! (As did the rest of my family) Thanks again for sharing!

  61. Question- are the packets dry active, instant, or rapid rise yeast?
    I just mixed it up and I’m hoping I have the right type….
    Also, I’m guessing you use the scoop and level method when measuring, as opposed to the spoon and level “proper” way? Using spoon and level the dough was way too wet/sticky.

  62. Hi Ashley. I have never had Hawaiian rolls before so I can’t compare them, however I was intrigued by the pineapple juice in a roll so I gave it a try. I did proof the yeast in 1/4 cup warm water and 1 tsp sugar because my eggs were cold and juice fresh out of the can so I was afraid the yeast would not be activated. I also substituted 2 cups white whole wheat flour and the rest bread flour instead of all purpose along with 3 TB vital wheat gluten and kneaded in a whole cup of flour after the first rise. My dough was still pretty wet but I sprayed my hands with Pam to form the rolls because I didn’t want to use too much flour. They had a great texture, very fluffy and smelled amazing while baking. Though I used salted butter the recipe could stand at least 1 tsp salt but over all a good roll. Next time I will use all white whole wheat and add salt but I did get a great rise. I just think that you need to proof the yeast first. Thanks for this recipe.

  63. Hi there, have you answered the question as to what kind of yeast to use? I assume instant since there is no proofing in the recipe.


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