From its small-town roots in Hilo, Hawaii, King’s Hawaiian Sweet Bread has become a mainland favorite. This is our homemade dinner roll version that delivers the characteristic soft, sweet, feathery crumb. (For a sandwich loaf, see the recipe below.) King’s doesn’t use pineapple juice, but it is called for by a number of copycat recipes. We found it provides depth without adding fruitiness. Milk powder contributes to a loftier rise, making the crumb light and tender, and promotes deeper browning. The rolls are best the day of baking, but they keep for a day or two at room temperature and will hold for up to a week in the refrigerator. To rewarm, wrap in foil and place in a 350°F oven for about 10 minutes.