King’S Hawaiian Rolls Recipe

I always love when a simple weeknight recipe feels like a special occasion treat, and these homemade King’s Hawaiian rolls are exactly that. The scent of these buttery rolls filling the kitchen is pure comfort, and the flavor of our classic King’s Hawaiian rolls recipe, enhanced by a creamy ginger swirl, is truly irresistible.

These rolls are incredibly soft and fluffy, perfect for a special Sunday brunch or as a sweet side dish for a holiday meal. We’re taking a classic family-favorite recipe and elevating it with a sweet, creamy ginger swirl filling that makes them truly irresistible. While it takes a little time for the rising process, the hands-on work is simple, making this a rewarding project for home bakers. The combination of the rich, buttery roll with the tangy cream cheese and warm ginger creates a truly memorable bite.

Ingredients

• 500 g (4 cups) strong white bread flour
  Provides the necessary structure and elasticity for a soft, chewy bread. Avoid using all-purpose flour for a true King’s Hawaiian texture. Plus extra for dusting your work surface.
• 75 g (6 tbsp) granulated sugar
  Feeds the yeast and contributes to the signature sweetness of the rolls. A crucial part of the dough’s flavor profile.
• 7 g (2¼ teaspoons) active dry yeast
  A standard amount for proper leavening in this recipe. Ensure your yeast is fresh and active before starting.
• 5 g (1 teaspoon) fine sea salt
  Balances the sweetness and enhances the overall flavor of the bread.
• 240 ml (1 cup) warm whole milk (105-115°F / 40-45°C)
  Used to activate the yeast and add richness to the dough. Ensure the temperature is not too hot (to kill yeast) or too cold (to prevent activation). If you want an extra rich texture, try substituting half-and-half here.
• 60 g (4 tablespoons) unsalted butter, melted and cooled
  Adds essential fat and moisture to create a soft, tender crumb. Must be cooled to avoid scrambling the egg and killing the yeast. Plus 2 tbsp for brushing.
• 1 large egg, room temperature, lightly beaten
  Adds structure, richness, and color to the finished rolls. A room temperature egg incorporates more easily into the dough.
• 113 g (4 oz) full-fat cream cheese, softened to room temperature
  The base for the creamy filling; must be fully softened to avoid lumps. Full-fat cream cheese provides the best texture and flavor.
• 30 g (¼ cup) powdered sugar
  Sweetens the cream cheese filling; powdered sugar dissolves smoothly. Plus extra for dusting the finished rolls.
• 30 g (2 tablespoons) candied ginger, very finely diced
  The key flavor component for the unique twist on these rolls. Finely dicing ensures even distribution throughout the filling.

Instructions

1. Activate the Yeast and Create the Dough Base
   In a large bowl or stand mixer bowl, whisk together the strong white bread flour, granulated sugar, active dry yeast, and fine sea salt until fully combined. Pour the warm whole milk, cooled melted butter, and lightly beaten egg into the dry ingredients. Mix with a spoon or a dough hook on low speed until a shaggy, cohesive dough forms.
2. Knead and First Rise
   Turn the shaggy dough out onto a lightly floured surface and knead for 8-10 minutes by hand, or 6-8 minutes with a stand mixer, until the dough is smooth, elastic, and no longer sticky to the touch. To test for readiness, gently poke the dough with your finger; it should spring back slowly. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size. If your dough isn’t springing back after kneading, try adding a tablespoon of flour at a time and kneading for another minute to adjust the consistency. This step is crucial for the light texture of this king’s hawaiian rolls recipe.
3. Prepare the Creamy Ginger Swirl Filling
   While the dough undergoes its first rise, prepare the filling: In a small bowl, combine the softened cream cheese, powdered sugar, and very finely diced candied ginger. Mix thoroughly with a fork or spatula until smooth and well combined. Cover the bowl and refrigerate the filling until ready to use; chilling helps prevent leakage during shaping.
4. Divide, Shape, and Fill the Rolls
   Once the dough has doubled in size, gently punch it down to release the air and turn it out onto a lightly floured work surface. Divide the dough into 12 equal pieces, aiming for roughly 75-80g per piece, and roll each piece into a small ball. This step creates the characteristic shape of these pull-apart king’s hawaiian rolls. Take one piece of dough and flatten it into a 10 cm (4-inch) circle. Place about 1-1.5 teaspoons of the chilled creamy ginger filling in the center of the dough. Carefully bring the edges of the dough up around the filling, pinching them together tightly to seal the seam completely. Repeat with all pieces.
5. Second Rise and Baking Preparation
   Arrange the filled dough balls seam-side down in a lightly greased 23×33 cm (9×13-inch) baking dish, leaving a small space between each roll for expansion. Cover the dish loosely with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until visibly puffy and almost touching each other. Preheat your oven to 180°C (350°F) near the end of the second rise.
6. Bake and Finish with Butter Glaze
   Bake the rolls for 20-25 minutes, or until deeply golden brown on top and cooked through. If they start browning too quickly, loosely tent them with foil to prevent burning. Immediately after removing the rolls from the oven, brush generously with the remaining 2 tablespoons of melted unsalted butter to create a glossy sheen and add moisture to your finished king’s hawaiian rolls recipe. Let the rolls cool in the pan for 10-15 minutes before serving for easy removal and to set the filling.

Tips for Shaping and Sealing Your Filled Rolls

Getting a perfect, leak-free roll requires a few simple techniques during the shaping process. The key here is ensuring the filling stays put inside the soft dough as it expands during rising and baking.

• Use cold filling: The cream cheese filling must be cold and firm when you place it in the center of the dough. This makes it easier to work with and reduces the risk of leakage during the second rise and baking process.
• Pinch tightly: When bringing the edges of the dough together, ensure you pinch them firmly to create a complete seal. A weak seal will allow the filling to seep out, especially during the baking of these sweet rolls.
• Even sizing: To get uniform baking and appearance for this family-friendly recipe, try to divide your dough and filling as evenly as possible (a kitchen scale helps a lot here).

Perfect Pairings and Serving Ideas for This Sweet Roll

These sweet rolls are incredibly versatile and can be served for everything from weekend brunch to a quick family dinner. The unique ginger-swirl twist makes them a truly special treat.

• Brunch centerpiece: These rolls are a perfect replacement for cinnamon rolls at brunch. Serve alongside eggs benedict or a simple fruit salad for a memorable start to the day.
• Holiday side dish: The sweet and savory flavor makes them an ideal complement to a roasted turkey or roasted chicken on Thanksgiving or Easter.
• Dessert upgrade: Serve warm with a scoop of vanilla bean ice cream for a unique dessert experience.

Making Ahead: Storage and Reheating Tips

One of the best features of this recipe for King’s Hawaiian rolls is that you can prepare them in advance. This makes them ideal for meal prep and busy weeknights.

• At room temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Freezing baked rolls: Once fully cooled, transfer rolls to a freezer-safe bag or container and freeze for up to 3 months. Reheat from frozen in a preheated 300°F (150°C) oven for 10-15 minutes, or until soft again.
• Reheating: Reheat individual rolls in the microwave for 10-20 seconds. Reheating in the oven helps restore the crust texture better than the microwave.

FAQs

Can I use all-purpose flour instead of strong white bread flour?

Yes, you can use all-purpose flour, but the final texture of these king’s hawaiian rolls will be slightly less chewy and airy. If you do use all-purpose flour, you may need to reduce the amount slightly (start with 3.5 cups) as it absorbs less liquid than strong bread flour.

Why didn’t my dough rise?

The most common reasons are using old or inactive yeast, or using milk that was too hot (which kills the yeast) or too cold (which slows activation significantly). Ensure the milk is between 105-115°F when making this king’s hawaiian rolls recipe.

Can I make the rolls ahead of time and bake them later?

Yes, prepare the rolls as instructed through step 5 (second rise), then cover tightly with plastic wrap and refrigerate overnight. The next morning, allow them to come to room temperature for at least 1-2 hours before baking as directed.

What if I don’t like ginger?

You can easily omit the candied ginger from the recipe for a classic cream cheese-filled sweet roll. For a different twist, try adding cinnamon and orange zest instead of ginger to this king’s hawaiian rolls recipe.

How do I get the rolls to form that beautiful pull-apart shape?

Place the rolls close together in the baking dish during the second rise. As they expand, they will rise up rather than spread out, causing them to connect and form a pull-apart cluster, giving you the classic king’s hawaiian rolls look.

Why did my filling leak during baking?

This usually happens if the dough wasn’t sealed tightly enough, or if the cream cheese filling wasn’t firm when placed inside the dough. Be sure to chill the filling and pinch the seams firmly. I personally make sure to chill the filling for at least 30 minutes before shaping; it makes a huge difference in preventing leaks.

Conclusion

These homemade King’s Hawaiian rolls are truly a special treat, offering a soft texture and unique ginger-swirl flavor that will impress everyone at the table for a family-friendly meal. Don’t be intimidated by the yeast; these simple steps make achieving bakery-quality results easy. Save this recipe for your next family brunch or holiday meal—it’s destined to be a new family favorite!

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