King’s Hawaiian Rolls are a weakness of mine. They are soft, pillowy dinner rolls that offer the perfect amount of sweetness in each bite. I will show you how to use the Instant Pot to speed up the proofing process.
This is a delicious Instant Pot dinner roll recipe that is one to save.
🥐 Why This Recipe Works
Just Five Ingredients | Having only a few ingredients means this one is pretty simple to make. There is nothing complicated here, so it’s all about having the Instant Pot do the work for you.
Light and Fluffy | These are a copycat version of the real deal and are very similar to the ones at the store.
The Instant Pot Proofs the Dough Fast | If you’ve never proofed dough before, this is your chance to do so. This is just fancy talk for using the IP to help your dough rise.
All Purpose Flour | Stick to the basic tried and true all purpose for this recipe. If you choose to use Bread Flour or whole wheat, the texture will be different.
Oil | Use Canola Oil for this recipe as it is a neutral flavor that will not impact the taste or texture of the rolls.
Active Dry Yeast | Use the Active Yeast for this recipe and NOT the Rapid Rise or Instant versions.
Full directions for these rolls are in the printable recipe card below.
Step One: Mix warm water, sugar, and yeast in a bowl and let it sit. It takes about 5-10 minutes to see the yeast begin to bubble and bloom. You’ll see it will look frothy.
Step Two: Once the yeast is activated, add in the flour and mix with a dough hook attached to a stand mixer.
Step Three: Once the dough has formed, coat the Instant Pot with oil and place the dough ball inside. Place a lid or plate on top and turn the yogurt setting on. Let it sit for 30-40 minutes. If you are afraid it will burn, consider putting it into a bowl before putting it into the IP.
Note: The Yogurt setting on the Instant Pot will heat the chamber to around 110 degrees. This is a great, warm environment for the yeast to consume the sugars and release CO2, causing the dough to rise.
Step Four: When the dough doubles in size, punch it down and cut it into nine equal sections.
Step Five: Roll those sections into balls and place them in a greased 8×8 pan. Cover and let the rolls rest for 15 minutes.
Step Six: Finish by baking the rolls in the oven for about 15 minutes.
If you don’t eat all the rolls right away, allow them to fully cool then place in a container or sealable bag.
The rolls will store for 3-4 days at room temperature. If you don’t plan to eat them right away, toss the extra in the freezer.
Freeze in a proper container for up to 3-4 months. Wrap tightly in aluminum foil and heat up in the oven until warm or, toss in the microwave for a quick reheat.
- Use bread flour or all purpose flour. Bread flour will give you a chewier texture. I find all purpose flour is a lot softer.
- Use less sugar. They won’t be quite as sweet, but if you plan on using jam or butter with them, you may not notice.
- Brush rolls with milk to help them brown up in the oven.
- Use these rolls to eat the Instant Pot Philly Cheese Steaks, slather a big dollop of Instant Pot Orange Marmalade, Instant Pot Cream Cheese or in the fall make a delicious batch of Smoked Pumpkin Butter (spoiler alert: make the same recipe with the Instant Pot Pumpkin Purée instead of the smoked version).
🍽️ Recipe FAQs
These freeze really well. Just place them in a freezer container or bag. Store them for 3-4 months. Then thaw on the counter before serving.
This recipe for Hawaiian rolls is a vegan friendly recipe. It is dairy free and delicious.
These last 3-4 days on the counter and 3-4 months in the freezer.
Hawaiian rolls are a bit different because they offer a sweeter flavor than a classic dinner roll. Many serve up these rolls at the holidays, making sliders, etc.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Instant Pot Kings Hawaiian Rolls Recipe
- 1 cup Water at 100°f
- ½ cup Granulated Sugar
- 2 ¼ tsp Active Dry Yeast
- 2 tbsp Oil
- 3 cups Flour
- Add the sugar, water and yeast to a bowl. Stir and let sit for 10 minutes. A layer of foam should appear.
- Add the flour and mix with a dough hook in your stand mixer until a ball forms.
- Coat the Instant Pot liner generously with oil. Add the ball of dough.
- Cover and set to yogurt mode for 40 minutes. Knead the dough every ten minutes. It will double in size.
- Remove the dough and divide into nine equal parts. Roll each part into a dough ball forming a smooth roll.
- Place rolls in an 8 x 8 baking pan that’s been oiled.
- Cover rolls with a damp cloth and let sit for 15 minutes.
- Bake in the oven on 350°f for 15 minutes.
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