These Homemade King’s Hawaiian Rolls are soft, sweet, and made with simple pantry ingredients. They bake until golden, get brushed with melted butter, and cost just $0.14 each.
After 20 years of baking for my family, I have learned that homemade rolls always disappear faster than store bought. These King’s Hawaiian copycat rolls are no exception. My 8 kids love them for holiday dinners and slider nights, and at just $0.14 per roll, they are a budget friendly alternative to the store bought version.
Why You’ll Love This Recipe!
- Budget Friendly – only $1.29 for 9 rolls
- Perfect for sliders
- Made with 6 simple ingredients
- Soft, fluffy, and slightly sweet
- Bakes in one 8×8 dish
- Freezer friendly and easy to reheat
After 20 years of baking for my family, I know that homemade rolls always taste better and cost less than store bought versions. These King’s Hawaiian copycat rolls prove it every time.
If you love easy homemade bread recipes like this one, you will also enjoy our Easy Homemade Artisan Bread Recipe, 30 Minute Dinner Rolls, and Brioche Bun. They are all budget friendly, made with simple pantry ingredients, and make any dinner feel special.
What are King’s Hawaiian Rolls?
King’s Hawaiian rolls are soft, sweet pull apart rolls with a golden crust and fluffy center. They are sweeter and softer than traditional dinner rolls, which makes them perfect with butter or as a slider base.
A store bought bag can cost $4 to $5, while this homemade version makes nine rolls for just $1.29.
Ingredients
- Warm water – Use water between 100 degrees and 110 degrees to activate the yeast.
- Granulated sugar – Feeds the yeast and adds sweetness to the rolls.
- Active dry yeast, 1 packet – Proof it in warm water first and make sure it becomes foamy.
- Vegetable oil – Keeps the rolls soft and moist. Canola oil also works.
- Salt – Balances the sweetness and adds flavor.
- All-purpose flour – Gives the rolls structure. Measure carefully so the dough does not become too dry.
Carrie’s Tip: Always make sure your yeast is active before adding the remaining ingredients. After 10 minutes in warm water and sugar, the mixture should look foamy and bubbly. If nothing happens, start over with fresh yeast. Keep the water between 100°F and 110°F because water that is too hot can kill the yeast, while water that is too cool may prevent it from activating.
How to Make Homemade Kings Hawaiian Rolls
Step 1 – Mix together water, sugar and yeast. Let stand about 10 minutes, or until yeast begins to activate (small bubbles will form).
Step 2 – In a stand mixer with a paddle attachment, slowly add in oil, salt and flour. Mix until well incorporate and then continue to knead for about 2-3 minutes.
Step 3 – Oil sides of bowl. Remove dough from mixing bowl and place in glass bowl, turning to coat with oil. Cover tightly with plastic wrap and let rise for about an hour or until doubled in size.
Step 4 – Spray an 8″ x 8″ glass baking pan with cooking spray. Divide the risen knead dough into 9 similarly sized balls.
Step 5 – Arrange in the prepared dish, leaving some space around each ball to allow for rising. Cover with plastic wrap and let rise about 30 minutes, or until doubled in size.
Step 6 – Once risen again, bake rolls in 350 degrees oven for 15 minutes or until golden brown on top. Remove from oven and immediately butter the top of each roll. Enjoy these warm, fluffy melt rolls.
Tips for Success
- Always proof the yeast first. Foamy bubbly yeast after 10 minutes means it is active and ready. Flat yeast means start over with a fresh packet
- Do not add salt directly to the yeast. Salt kills yeast on contact, always add with the flour after the yeast has been activated and mixed with the wet ingredients
- Use a dough hook, not a paddle. A dough hook develops the gluten properly for soft, fluffy rolls. A paddle just mixes without the kneading action the dough needs
- Let the dough rise in a warm spot. The ideal rising temperature is 75°F–80°F. In a cold kitchen place the covered bowl in an unheated oven with just the oven light on. The light bulb generates enough warmth for a perfect rise
- Butter the tops immediately. Brushing with melted butter the moment the rolls come out of the oven gives you that soft glossy top that makes these look and taste like the real King’s Hawaiian version
Variations and Substitutions
- Add a teaspoon of vanilla extract to the dough for a warmer, sweeter flavor profile closer to the original King’s Hawaiian rolls
- Stir in 2 tablespoons of brown sugar in place of some of the granulated sugar for a deeper more caramel-like sweetness
- Brush the shaped rolls with melted butter and a sprinkle of cinnamon sugar before the second rise for a sweet roll variation
- Add minced garlic to the melted butter before brushing on top for a garlic Hawaiian roll. Perfect for sliders and sandwiches
- Stir in shredded coconut to the dough for a more tropical Hawaiian-inspired variation
- Mix poppy seeds into the melted butter topping for a more decorative finished roll
Serving Suggestions
These King Hawaiian Original Hawaiian Sweet Rolls are delicious made into sandwiches. We love these sliders recipes but have also made ham and Swiss sandwiches.
- Buffalo Chicken Meatballs Sliders
- Crock Pot Chicken Parmesan Sliders
- Jalapeño Popper Burger Sliders
- Crock Pot BBQ Chicken Sliders
Storage and Freezer Instructions
Room Temperature
- Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The rolls stay soft and fluffy for the full 3 days when wrapped properly
Freezer
- Wrap cooled rolls individually in plastic wrap then place in a freezer-safe zip-top bag for up to 3 months. Thaw at room temperature for 1–2 hours or overnight in the refrigerator
Reheating
- Wrap in foil and warm in a 325°F oven for 8–10 minutes or microwave individual rolls for 15–20 seconds. Always brush with fresh melted butter immediately after reheating
Make Ahead
- Make the dough through Step 3 cover tightly and refrigerate overnight for a slow cold rise. Remove from the refrigerator the next day shape into balls and proceed with the second rise and baking as directed
Frequent Asked Questions
The yeast was dead or the water was too hot or too cold — always proof the yeast first and look for foam and bubbles after 10 minutes before adding any other ingredients.
Yes — knead the dough by hand on a lightly floured surface for 8–10 minutes until smooth and elastic. It takes more effort but gives you the same result.
The rolls are done when the tops are golden brown — approximately 15 minutes at 350°F. The internal temperature of a fully baked roll should reach 190°F if you want to check with a thermometer.
Active dry yeast must be dissolved and proofed in warm water before use while instant yeast can be added directly to dry ingredients — this recipe uses active dry yeast so always proof it in the warm water and sugar first.
More Homemade Bread Recipes
These Homemade King’s Hawaiian Rolls are soft, sweet, and fluffy for just $0.14 each. They cost a fraction of the store bought version and taste even better. After 20 years of baking for my family, I know nothing beats the smell of fresh rolls coming out of the oven and seeing everyone reach for one as soon as they hit the table.
If you make them leave a star rating and a comment below — I love hearing whether you ate them plain with butter or turned them into sliders and whether your family could tell they were homemade!
Kings Hawaiian Rolls Recipe
Ingredients
- 1 cup warm water
- â…“ cup granulated sugar
- 1 packet active dry yeast (2 ¼ teaspoons)
- 2 tablespoons vegetable oil
- ¾ teaspoon salt
- 3 cups all purpose flour
See how we calculate recipe costs.
Instructions
- Mix together warm water, granulated sugar, and 1 packet (2¼ teaspoons) active dry yeast. Let stand for about 10 minutes until the yeast activates and becomes bubbly.
- In a stand mixer with a dough hook, slowly add vegetable oil, salt, and all-purpose flour. Mix until incorporated, then knead for 2–3 minutes.
- Lightly oil a glass bowl. Remove the dough and place it in the bowl, turning to coat with oil. Cover tightly and let rise for about 1 hour or until doubled in size.
- Spray an 8×8-inch glass dish with cooking spray. Divide the dough into 9 equal balls and place them in the dish, leaving space between each. Cover and let rise for about 30 minutes.
- Bake at 350°F for 15 minutes or until golden brown on top. Remove from the oven and immediately butter the tops if desired, then serve.
Can I make this into a loaf instead of rolls? Would I need to double the recipe for a loaf pan?
Hi Greg! This should work as a loaf, though I haven’t tested it that way. I’d start with one batch in a greased 9×5-inch loaf pan—no need to double it. Shape the dough after the first rise, then let it rise again in the pan. Bake at 350°F and start checking around 30 minutes. It will need longer than the rolls, and you can loosely cover the top with foil if it browns too quickly.