Name: Sourdough Hawaiian Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: Hawaiian
Ingredients: 60 grams warm water (100-110°F); 7 grams instant yeast or active dry yeast; 187 grams pineapple juice; 84 grams honey; 1/2 teaspoon vanilla extract (optional); 56.5 grams unsalted butter, melted; 1 egg; 1/2 cup sourdough starter, active or discard; 420-480 grams bread flour; 1 teaspoon salt

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why make this recipe

I love these rolls because they are soft, slightly sweet, and a little nostalgic. The pineapple and honey give them a gentle lift. The sourdough starter adds depth and keeps them tender for days. They bake up fluffy and golden. If you love soft, pillowy bread, you might also enjoy my easy soft sourdough dinner rolls. They are a great companion for weeknight dinners or holiday spreads.

how to make Sourdough Hawaiian Rolls

Ingredients:
60 grams warm water (100-110°F), 7 grams instant yeast or active dry yeast, 187 grams pineapple juice, 84 grams honey, 1/2 teaspoon vanilla extract (optional), 56.5 grams unsalted butter, melted, 1 egg, 1/2 cup sourdough starter, active or discard, 420-480 grams bread flour, 1 teaspoon salt

Sourdough Hawaiian Rolls

Directions:

In a large mixing bowl, combine the warm water and yeast. Let it sit for a few minutes until bubbly. (If you’re using instant yeast and it’s fresh, you can skip this part!), 2. Add pineapple juice, honey, vanilla (if using), melted butter, egg, and sourdough starter to the bowl. Stir everything together until well mixed., 3. Next, add in 3 1/2 cups of flour and salt. Mix it up with a wooden spoon until all the flour is absorbed and you have a shaggy dough., 4. Dump the dough onto a floured surface and knead by hand for 5-7 minutes. Alternatively, you can use a stand mixer with a dough hook for the same amount of time. If it’s sticky, feel free to add more flour as needed!, 5. Place your kneaded dough back in the bowl, cover it, and let it rise until doubled in size (about 2 hours)., 6. Once it’s nice and puffy, dump it onto a lightly floured surface and divide it into 12-15 equal pieces. Roll each piece into a tight ball., 7. Place the balls into a buttered 9×13 inch baking dish. (Pro tip: lining it with parchment makes it easier to remove later!) Cover and let rise again until doubled and very puffy, about 2 hours., 8. About 30 minutes before baking, preheat your oven to 350°F., 9. When the rolls are ready, bake for 20-25 minutes. Brush with melted butter after baking., 10. Try serving them warm for that ultimate melt-in-your-mouth experience! You won’t regret it!

how to serve Sourdough Hawaiian Rolls

Serve them warm. Brush them with more melted butter for shine. Pull them apart and spread softened butter. They make great slider buns for ham or pulled pork. They also pair well with soups and salads. I like to warm them for 10 seconds in the microwave for that fresh-baked feel.

how to store Sourdough Hawaiian Rolls

Keep rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap tightly and freeze up to 3 months. Thaw at room temperature and warm in the oven for a few minutes before serving.

tips to make Sourdough Hawaiian Rolls

Measure your ingredients by weight when you can. That gives the most consistent results. Use room temperature pineapple juice and water for better yeast action. If the dough feels sticky, add flour a tablespoon at a time. Let the dough double in a warm spot. Don’t rush the second rise. It builds the soft texture we want. If you like sweet rolls, try using the same dough method with my easy sourdough cinnamon rolls for a dessert twist. Brush after baking while the rolls are hot to lock in softness.

variation (if any)

Add shredded coconut to the dough for extra island flavor. Fold in chopped macadamia nuts for crunch. Make ham and cheese sliders by slicing the rolls and filling them before baking. If you prefer fruity rolls, try a berry version inspired by the sourdough discard lemon blueberry rolls and swap in a bit of citrus and blueberries.

FAQs

Q: Can I use active sourdough starter or discard?
A: Yes. Use active starter for best rise. Discard works too, but the rise will be milder. The yeast in the recipe gives lift either way.

Q: Do I need the pineapple juice?
A: It adds sweetness and a subtle tang. You can swap with equal milk for a more classic roll, but flavor will change.

Q: My rolls baked but still feel soft in the center. How do I know they are done?
A: They should be golden on top and sound hollow when tapped. An internal temp of about 190°F indicates doneness.

Sourdough Hawaiian Rolls

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