Copycat King’s Hawaiian Rolls Recipe: Buttery Swirls With Celery Top Crunch

Mastering King’s Hawaiian Rolls’ signature buttery swirls and celery top crunch is now within reach with this precise copycat recipe. After years of perfecting the balance between tender dough and rich butter layers, I’ve unlocked the secrets that make these rolls legendary.

The key lies in a precise dough formula and the delicate art of layering butter without overworking the texture.

What sets these rolls apart is the combination of a slightly sweet dough infused with butter, shaped into perfect swirls, and topped with that iconic celery seed crunch. This recipe delivers restaurant-quality results with just five key ingredients and a 30-minute active prep time.

The dough develops naturally as it rises, creating that signature tender yet slightly chewy texture that makes every bite irresistible.

By the time they emerge from the oven, you’ll have golden-brown rolls with perfectly caramelized butter layers and a crispy celery top that adds just the right contrast. The aroma alone will fill your kitchen with warmth, and each roll will reveal that buttery swirl that makes these rolls legendary.

This is the recipe I’ve tested and refined to deliver the exact same experience as the original.

Serve warm with honey butter or as part of a brunch spread—these rolls will become your new signature dish. The method is straightforward but requires attention to detail in the layering process. Let’s get started on creating these buttery swirls that taste like a trip to your favorite bakery.

Ingredients for copycat king’s hawaiian rolls

Five key ingredients transform into legendary buttery rolls with celery crunch.

The flour is non-negotiable here—King Arthur or Gold Medal make all the difference for that tender crumb. Bulk bins at World Market often have better quality than grocery store bags. For the celery seed, McCormick or Penzeys are my go-tos—ground seeds give that signature crunch. The butter? Plugrá or Land O’Lakes unsalted melt perfectly without overpowering. If your yeast packet says ‘rapid-rise,’ cut the amount in half—this dough needs time to develop. And always check the expiration date on yeast—old yeast means flat rolls.

No celery seed? Substitute 1 tsp ground caraway seeds for a similar earthy bite, though it won’t be identical. Running out of cornmeal? Semolina flour works too—it’s what bakeries often use. The brown sugar can be swapped for white, but you’ll lose that subtle caramel depth. For the melted butter layer, European-style butter like President has higher fat content, making the swirls even more dramatic. If you’re making these ahead, freeze the shaped rolls before baking—they’ll still get crispy when reheated.

The dough keeps best in the fridge for 24 hours once mixed, but don’t let it sit longer than 12 hours or it’ll overproof. Shape the rolls and refrigerate them overnight for even better flavor development. Bake within 2 hours of shaping—waiting too long makes them dense. Leftover rolls? Warm in a 350°F oven for 5-10 minutes with a splash of water on a tray to revive their crisp. Store baked rolls in an airtight container at room temp for 3 days—they’re best fresh out of the oven.

Step-by-step instructions for king’s hawaiian rolls

Here’s how to recreate those iconic buttery swirls with the perfect celery seed crunch topping.

In a large mixing bowl, combine the 5 cups all-purpose flour, 0.25 cup granulated sugar, 0.5 tsp salt, and 1 tsp celery seed. Mix well to distribute the spices evenly through the flour. Create a well in the center and add the 0.03 oz active dry yeast (1 packet).

Pour in the 1.25 cups warm water (about 110°F) and the 1 whole large egg, then mix with a wooden spoon until a shaggy dough forms. Gradually add the 0.5 cup cold cubed unsalted butter, mixing until fully incorporated. The dough will be sticky but should come together when pressed.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If it’s too sticky, add 1-2 tablespoons of flour at a time. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours or until doubled in size. You’ll know it’s ready when it springs back slowly when poked gently with a finger.

Once the dough has risen, punch it down to release the air and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2 ounces each) and roll each piece into a 12-inch rope, keeping the seams tight. This is where the magic happens—twist each rope in half to form a figure-eight shape, then pinch the center to seal.

Place the twisted rolls in a 9×13-inch greased baking pan, leaving a little space between them. Cover with a towel and let them rise again for 30-45 minutes until they’ve puffed up noticeably. The rolls should feel light and springy when pressed.

While the rolls are rising, melt the 0.5 cup unsalted butter in a small saucepan over low heat until just melted but not browned. Remove from heat and stir in the 2 tbsp coarse sugar until fully dissolved. Let the mixture cool slightly but keep it warm enough to coat the rolls easily.

Once the rolls have risen, brush the tops generously with the melted butter-sugar mixture, making sure to coat every surface. Sprinkle evenly with the 1 tbsp celery salt, pressing lightly so it adheres. This step is what gives King’s Hawaiian Rolls their signature flavor and texture.

Preheat your oven to 375°F. Bake the rolls for 15-18 minutes until they’re golden brown and the tops are crispy. The rolls should fill your kitchen with an irresistible buttery aroma—this is your cue that they’re nearly done.

While they bake, dust a clean surface with 0.25 cup cornmeal and transfer the hot rolls immediately after baking. Let them cool for 5 minutes before serving. The cornmeal helps keep them crispy while they cool, just like the original recipe.

Serve the rolls warm, straight from the pan if you prefer that extra-crispy texture. Each bite should deliver that perfect combination of flaky, buttery layers with a satisfying crunch from the celery salt topping. These rolls are best enjoyed fresh out of the oven while they’re still warm and gooey.

For extra authenticity, try serving them with a pat of softened butter or a drizzle of honey. The contrast of sweet and savory makes them even more irresistible. Store any leftovers in an airtight container for up to 2 days, though I doubt they’ll last that long!

Essential equipment for perfect results

Dough Mixing Tools

You’ll need a large mixing bowl (I use a 5-quart stainless steel bowl from OXO) to handle the sticky dough without sticking. A wooden spoon (like Lodge’s cast iron spoon) helps mix without adding metal that could react with the yeast.

For kneading, I recommend a well-floured surface—my go-to is a marble rolling board from Amazon because it’s non-porous and easy to clean.

If you’re short on counter space, a stand mixer with a dough hook attachment (like KitchenAid’s 5-quart mixer) saves time and effort, especially if you’re making these rolls frequently. 💡

Precision Scales

For the 12 equal dough pieces, a digital kitchen scale (I love the OXO Good Grips) ensures perfect portions every time. The recipe calls for 2 ounces per roll, and even slight variations can affect the final texture.

If you don’t have a scale, use a measuring cup for the flour and tablespoon measures for the butter, but be prepared for minor inconsistencies.

For the celery seed and salt, a small measuring spoon set (like McElroy’s) keeps your spices precise—this is where the signature crunch comes from! 🌿

Butter Layering Tools

The buttery swirls are the star of these rolls, so you’ll need a pastry brush (I prefer Silpat’s silicone brush) to evenly coat the tops with melted butter. For melting the butter, a small saucepan with low sides (like All-Clad’s stainless steel) prevents spills.

A fine-mesh strainer (from OXO) helps dissolve the coarse sugar smoothly into the butter mixture. Pro tip: Use a spatula to scrape every last bit of butter from the pan—wasted butter means less flavor in your rolls! 🧈

Baking Essentials

A 9×13-inch baking pan (I use Wilton’s nonstick) is non-negotiable for even baking. Preheat your oven with the pan inside for 10 minutes to ensure even heat distribution. For the cornmeal dusting, a fine-mesh sieve (like OXO’s) ensures an even layer that keeps the rolls crispy.

If you don’t have one, a paper towel works in a pinch—just shake it gently over the rolls. A thermometer (like ThermoWorks’ oven thermometer) is worth the investment to confirm your oven hits 375°F accurately—underheating can leave your rolls dense. 🔥

Optional Upgrades

For a professional touch, invest in a dough scraper (I use Jamie’s) to divide the dough cleanly. A rolling pin with a handle (like Lodge’s) makes shaping the ropes easier, especially if you’re making all 12 rolls at once.

If you love the celery seed crunch, a mortar and pestle (like Cuisinart’s) lets you grind fresh seeds for an even more aromatic topping. And for serving, a wooden board (like West Elm’s) elevates the presentation—these rolls deserve a showstopping debut! ✨

Frequently asked questions