Preheat the oven to 375°F. Line a large baking sheet with non-stick aluminum foil and set it aside.

Cut the Hawaiian rolls into uniform ¾-inch cubes, ensuring consistency for even toasting. Transfer the bread cubes to a spacious mixing bowl.

Sprinkle the garlic powder, kosher salt, freshly cracked black pepper, and chopped parsley evenly over the bread cubes. This ensures every piece is infused with bold, aromatic flavors.

In a separate small bowl, whisk together the melted butter and olive oil until fully combined. Slowly drizzle the mixture over the seasoned bread cubes, tossing them gently to ensure each cube is evenly coated with the rich, buttery blend.

Arrange the coated bread cubes in a single layer on the prepared baking sheet, making sure they are spread out and not touching. This allows for proper airflow, ensuring a crisp and golden finish.

Bake for 10 minutes, shaking the pan halfway through the cooking time to promote even browning. Once the croutons turn golden and crisp, remove them from the oven.

Serve warm as a crunchy topping for soups or salads. To store, allow the croutons to cool completely before placing them in an airtight container. They will remain fresh and crisp for up to three days.