When I first started baking, I never imagined sourdough could bring such soft, sweet magic to the table. These Sourdough Hawaiian Rolls became my go-to comfort food after long days juggling work and family. With an easy overnight rise, they deliver tender, fluffy rolls infused with pineapple sweetness, perfect for anyone craving a quick, crowd-pleasing treat.
Table of Contents
Why You’ll Absolutely Adore These Sourdough Hawaiian Rolls
- Foolproof recipe designed for all sourdough skill levels, making it easy for beginners and pros alike.
- Incredibly tender and fluffy texture, thanks to a special blend of ingredients that elevate classic dinner rolls.
- Detailed step-by-step guidance to ensure success every time you bake.
- Combines sweet pineapple juice and rich butter for a uniquely soft, flavorful roll that stands out.
What Makes Sourdough Hawaiian Rolls So Special?
The star of these rolls is the sourdough starter, which lends a subtle tang and chew that contrasts perfectly with their sweetness. Using an active starter creates a nice rise and complex flavor, but this recipe also accommodates sourdough discard with added commercial yeast for a faster proof. Pineapple juice adds natural sweetness and a touch of acidity, helping to break down the dough’s gluten for an extra tender crumb. Unsalted butter enriches each bite with softness and richness, making these rolls both light and satisfying.
Ingredients You’ll Need for Perfect Sourdough Hawaiian Rolls
- 1 cup pineapple juice
- ½ cup milk
- ½ cup sugar
- ½ cup starter
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla
- 1 large egg
- 2 teaspoons salt
- 5 cups all Purpose Flour
- 1 large egg yolk
- 2 tablespoons water
Pineapple Juice: This juice adds natural sweetness and acidity to tenderize the dough while delivering that signature Hawaiian flavor.
Milk: It enriches the dough, creating a softer crumb and helping the rolls brown beautifully in the oven.
Sugar: Provides just the right amount of sweetness while feeding the sourdough starter for a healthy rise.
Sourdough Starter: Preferably active and fed, it brings flavor complexity and natural fermentation; discard can be used but requires added yeast for faster rising.
Unsalted Butter: Adds richness and moisture, resulting in tender, melt-in-your-mouth rolls.
Vanilla: Enhances the subtle sweetness and depth of flavor in the dough.
Egg: Binds the dough and improves texture while contributing to the soft crumb.
Flour: All-purpose flour strikes the perfect balance between structure and tenderness.
Salt: Balances sweetness and controls yeast activity for even fermentation.
Egg Yolk and Water (Egg Wash): Gives the rolls a shiny, golden finish.
Essential Equipment for Baking Sourdough Hawaiian Rolls
- Stand mixer with a dough hook (ideal for easy, thorough kneading)
- Large mixing bowl for rising dough
- Plastic wrap or a tight-fitting lid to cover the dough during fermentation
- 9×13-inch greased baking dish for shaping and proofing rolls
- Kitchen towel to cover rolls for the final rise
- Pastry brush to apply egg wash
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 15-20 minutes until smooth and elastic, using the “windowpane test” to check elasticity.
Making Your Sourdough Hawaiian Rolls: Step-by-Step Instructions
- Add all of the ingredients (except the egg wash) to the stand mixer with a dough hook. Combine gently to avoid flour flying, ensuring everything mixes evenly before kneading.
- Knead until smooth and elastic. About 10-15 minutes. The dough should pull away from the bowl and feel soft but slightly tacky. Perform the windowpane test by stretching a small piece until it’s thin and translucent without tearing.
- Place dough in a greased bowl and cover with plastic wrap or a tight lid. Make sure the dough has room to expand comfortably.
- Allow to rise overnight. About 8-12 hours. This slow fermentation develops flavor and texture. The dough should roughly double in size; a finger poke should gently spring back.
- Divide dough into 18 even rolls and place in a greased 9×13 baking dish. Use a scale or kitchen ruler for uniform size to ensure even baking.
- Cover with a towel and allow to rise until doubled. About 1-3 hours depending on the temperature of your home. Look for rolls touching each other slightly, and do the finger poke test again—indentation should fill slowly.
- Once the dough has doubled, create the egg wash and brush over the dough. Mix the egg yolk with water and gently brush for a beautiful glossy finish.
- Bake for 20-25 minutes at 375 until the rolls are golden in color. Rotate the pan halfway through for even browning if needed.
- Cool. Let the rolls cool on a wire rack before serving to set their tender crumb.
Baker’s Schedule: Making Your Sourdough Hawaiian Rolls Work for You
Overnight Rise & Bake:
- Evening: Mix and knead dough, place in bowl to rise overnight (8-12 hours).
- Morning: Shape rolls and proof 1-3 hours.
- Bake and cool before lunch or dinner.
Same-Day Fast Track with Discard + Yeast Option:
- Morning: Mix dough with sourdough discard plus commercial yeast.
- Knead and proof 3-4 hours.
- Shape rolls, proof 1 hour.
- Bake in the evening for fresh dinner rolls.
Weekend Bake with Cold Ferment:
- Afternoon: Mix and knead dough, cover and refrigerate for 12-24 hours.
- Next day: Shape rolls, proof 2-3 hours at room temperature.
- Bake late morning or afternoon.
Expert Tips for the Best Sourdough Hawaiian Rolls Every Time
- Temperature Control: A warm kitchen speeds rising; use a turned-off oven with light on to proof if your home is cool. For cold kitchens, try a cooler with a bowl of warm water nearby.
- Kneading Perfection: The dough should pull from the bowl cleanly and pass the windowpane test as a translucent sheet without tears.
- Proofing Confidence: For both rises, look for roughly doubled size and use the finger poke test where the dough springs back slowly, not immediately.
- Avoiding Sticky Dough: Lightly oil your hands or use a bench scraper to handle sticky dough without adding too much flour.
- Troubleshooting:
- Dense rolls? Knead longer and ensure your starter is active.
- Rolls spreading? Try less hydration or shape seals tighter.
- Pale crust? Don’t skip egg wash and consider adding a touch more sugar.
Substitutions & Variations for Your Sourdough Hawaiian Rolls
| Ingredient | Substitution | Notes |
|---|---|---|
| Milk | Almond milk or coconut milk | May slightly affect flavor and softness |
| Unsalted Butter | Plant-based butter | Works well but flavor differs slightly |
| Egg | Flax egg (1 tbsp flax + 3 tbsp water) or applesauce (¼ cup) | Flax provides structure, applesauce may reduce browning |
| All-purpose flour | Bread flour or some whole wheat | Bread flour yields chewier rolls; whole wheat adds nuttiness |
| Sugar | Adjust up or down by 1-2 tbsp | Increases or decreases sweetness to taste |
How to Store and Enjoy Your Sourdough Hawaiian Rolls
Store rolls in an airtight container at room temperature for up to 3 days to keep their soft texture. For longer storage, freeze baked rolls tightly wrapped for up to 3 months. Reheat by warming rolls covered in foil at 300°F for 10–15 minutes.
Beyond simple sides, use these rolls for mini sliders, serve alongside soups or salads, or repurpose stale rolls by cubing and turning them into bread pudding or homemade croutons.
Frequently Asked Questions About Sourdough Hawaiian Rolls
How do I adjust for different sourdough starter hydration levels?
If your starter is wetter or drier, adjust the flour or liquid slightly during mixing to maintain a soft, tacky dough.
What if my kitchen is very cold or hot?
Cold slows rising proof in a warm spot or oven with light on. Hot kitchens speed fermentation; shorten proofing times and watch dough closely.
Can I make this recipe without a stand mixer?
Yes, knead by hand about 15-20 minutes on a floured surface until smooth and elastic.
How do I double or halve the recipe?
Simply multiply or divide each ingredient by the desired factor; adjust rising and baking times slightly as needed.
Can the dough be made ahead and cold fermented before shaping?
Yes, refrigerate the dough for 12-24 hours before shaping for a deeper flavor.
What does an active and bubbly starter look like?
It should double in size within 4-6 hours of feeding and have lots of visible bubbles throughout.
Which pineapple juice brands are recommended?
Use 100% pure pineapple juice without added sugars or preservatives for best flavor and natural sweetness.
Conclusion
Baking these Sourdough Hawaiian Rolls is one of those small, rewarding wins that bring warmth and sweetness to your weeknights. Their tender crumb, natural pineapple twist, and simple process make them a joy for busy cooks like you and me. Give this recipe a try, and I’d love to hear how your rolls turn out! Share your successes, questions, or photos in the comments below. Let’s celebrate our baking journey together at Aisha Recipes.
Sourdough Hawaiian Rolls
Ingredients
Equipment
Method
- Combine all dough ingredients in a stand mixer and knead until the dough is smooth and elastic, approximately 10-15 minutes.
- Transfer the dough to a greased bowl, cover it, and allow it to rise overnight for 8-12 hours.
- Divide the risen dough into 18 equal portions, shape them into rolls, and place them in a greased 9×13 baking dish.
- Cover the rolls with a towel and let them rise again until doubled in size, which should take 1-3 hours.
- Whisk together the egg yolk and water to create an egg wash, then gently brush it over the risen rolls.
- Bake the rolls at 375°F (190°C) for 20-25 minutes, or until they are golden brown, then remove and let cool.
