I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :)
King's Hawaiian Bread
makes 3 loaves or 24 large rolls
6-7 cups all-purpose flour
1 1/2 cups pineapple juice
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter (one stick) melted
Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter.
Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).
Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls.
Cover and place in a warm place to rise until doubled in size. The secret to light and airy rolls is making sure they've risen enough....this is an exercise is patience ;)
Bake at 350 degrees for 25-30 minutes or golden brown.
Brush tops with melted butter. Serve warm