Description
These Quick King’s Hawaiian Cream Rolls are a soft, sweet, and fluffy bread inspired by the classic King’s Hawaiian rolls. Made with a tender dough enriched with milk, butter, eggs, and vanilla, they come together quickly with two rises and bake to a golden perfection. Perfect for breakfast, snacks, or to complement any meal, these rolls deliver a comforting homemade touch with a buttery finish.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup warm water (110°F/43°C)
Dry Ingredients
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Prepare the yeast: In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, until it becomes foamy and active.
- Heat the milk and butter: In a small saucepan, heat the milk and butter together over medium heat until the butter is completely melted and the milk is warm but not hot (about 110°F/43°C). Remove from heat.
- Combine wet ingredients: In a large mixing bowl, whisk together the eggs and vanilla extract. Slowly add the warm milk and butter mixture to the eggs, stirring gently to combine.
- Add yeast mixture: Once the yeast is activated and foamy, add it to the wet ingredients in the bowl and mix well.
- Add the dry ingredients: Gradually add the flour and salt, 1/2 cup at a time, stirring until the dough comes together. It should be soft but slightly sticky. Add more flour if necessary to achieve the right consistency.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook attachment.
- Let the dough rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape the rolls: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and arrange them closely together in a greased 9×13-inch baking dish.
- Second rise: Cover the pan with a towel or plastic wrap and let the rolls rise for an additional 30 minutes until puffed up.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until the tops are golden brown and the rolls sound hollow when tapped.
- Optional – Brush with butter: For extra flavor and a soft finish, brush the hot rolls with melted butter immediately after baking.
- Cool and serve: Allow the rolls to cool slightly in the pan for a few minutes, then serve warm. Enjoy their soft, sweet, and fluffy texture!
Notes
- For best results, ensure the milk and butter mixture is warm but not hot to avoid killing the yeast.
- You can prepare the dough in a stand mixer to save time and effort on kneading.
- These rolls freeze well; thaw and reheat them gently before serving.
- Adding a light brush of melted butter after baking enhances softness and flavor but is optional.
