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

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These rolls can be stored right on the counter covered in either tin foil or plastic wrap for 3 – 4 days. 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!) 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. 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.

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! Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer. 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. Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients. 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.Cover the pan with plastic and set in a draft-free area to rise until doubled in size, about 1 and ½ hours.

Honey butter is made by mixing butter and honey. Start with ¼ to ½ cup of room temperature unsalted butter and mix in 2 tablespoons of honey at a time until you achieve the desired taste. Store leftover honey butter in the refrigerator and use it on toast, muffins, or rolls. If using active dry yeast, please make sure you activate it first by dissolving it in a bit of warm water. If it does not begin to froth up, do not continue with the recipe. 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. These tropical rolls go so well with many different dishes, be it meats or salads, slow cooker creations or even just slathered with butter all on their own. 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.

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Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.

Mix the pineapple juice, buttermilk, butter, and honey together in a microwave-safe bowl or large liquid measuring cup. Then microwave the mixture in 30-second intervals until it reaches 110°F. Now that the rolls have been formed they will need to rise to make them super soft! So cover the rolls in the baking pan with a clean kitchen towel or plastic wrap. Then turn the oven OFF again and place the rolls inside to rise. This is done because yeast thrives in a warm draft-free environment and using the oven to proof provides the best results. Then after the rolls have doubled in size, remove them from the oven. Prepare To Bake Coconut –We’re using coconut extract today for that concentrated coconut flavor, you can find it at your grocery store in the baking aisle.

This dough can be made either in a stand mixer or by hand in a mixing bowl if you don’t have a mixer! Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture may become curdled, this is normal.