Sourdough Hawaiian Rolls
These soft sourdough Hawaiian sweet rolls are made with active sourdough starter, pineapple juice, butter, and honey for fluffy, pull-apart rolls that are perfect for holidays, family dinners, and sandwiches.
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Why you’ll love this recipe
Sourdough Hawaiian Rolls are irresistible! They blend sweet and savory so well you will keep coming back for more. Using sourdough starter they are naturally leavened. If you are someone that has a tough time with regular store bought bread, these could be a game changer for you!
These are slightly sweet without being overpowering. Perfect for holidays and special occasions. I particularly love these for Thanksgiving.
What makes Hawaiian Rolls different?
There are a couple things different in these than my regular sourdough dinner roll recipe. The main one being pineapple juice! This gives it a tropical sweetness that cannot be replaced with regular sugar. Adding both pineapple juice and sugar gives it a higher sugar content than a regular roll which makes it stand out. The butter and egg also add to the richness of this recipe.
How to Make Sourdough Hawaiian Rolls
- Mix the dough
- Knead until smooth
- Bulk ferment
- Shape
- Final proof
- Bake
- Brush with butter
Recipe Tips
- Use active starter that has doubled recently for the fluffiest texture.
- Bread flour provides better structure for enriched doughs.
- Pineapple juice adds subtle sweetness without making the rolls taste overtly fruity.
- Don’t overproof—the dough should be very puffy but still spring back slowly when gently pressed.
Storage
Store covered at room temperature for up to 3 days.
Reheat for 10–15 seconds in the microwave for that fresh-baked softness.
Freezing
Freeze baked rolls in an airtight freezer bag for up to 3 months.
Thaw at room temperature and warm in a 300°F oven for 8–10 minutes before serving.
Variations
- Add ½ teaspoon coconut extract for a tropical twist.
- Sprinkle flaky sea salt over the buttered tops.
- Brush with an egg wash before baking for a shinier finish.
- Make slider buns by dividing into 15 equal portions and baking in the same pan.
Frequently Asked Questions
Do Hawaiian rolls actually taste like pineapple?
Not really. Pineapple juice contributes subtle sweetness and tenderness rather than a strong fruit flavor.
Can I use all-purpose flour?
Yes, though bread flour produces taller, fluffier rolls with a slightly chewier texture.
Can I use discard instead of active starter?
No. Because this recipe relies entirely on sourdough fermentation, you’ll need an active, bubbly starter for proper rise.
How do I know they’re fully baked?
The tops should be evenly golden, and the centers should register about 190°F with an instant-read thermometer.
Can I make these dairy-free?
Yes. Substitute your favorite unsweetened plant milk and vegan butter. The texture will be slightly different but still soft and delicious.
Why didn’t my rolls rise?
Your starter may not have been at peak activity, or your kitchen may have been too cool. Enriched doughs naturally ferment more slowly.
Can I skip the pineapple juice?
Yes. Replace it with milk for delicious rolls, though you’ll lose some of the signature Hawaiian flavor.
Why are my rolls dense?
Dense rolls usually result from underproofing or insufficient gluten development. Knead until smooth and allow plenty of time for the dough to become light and airy before baking.
Can I make these ahead?
Absolutely. Shape the rolls, refrigerate overnight, then let them finish proofing at room temperature before baking.
Sourdough Hawaiian Rolls
Ingredients
- 180 grams Whole Milk warmed
- 90 grams Pineapple Juice room temperature
- 120 grams Sourdough Starter 100% hydration, active
- 1 Large Egg about 50 grams
- 65 grams Organic Sugar
- 30 grams Organic Honey
- 60 grams Unsalted Butter softened
- 500 grams Bread Flour
- 8 grams Sea Salt about 1½ teaspoons
- 1 Tsp Vanilla Extract optional, but recommended
For the Tops
- 2 Tbsp Melted Butter
Instructions
- In a large mixing bowl, combine the milk, pineapple juice, sourdough starter, egg, sugar, honey, and vanilla. Stir until mostly smooth.
- Add the bread flour and sea salt. Mix until a shaggy dough forms.
- Add the softened butter and knead until fully incorporated. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Cover and let the dough rise at room temperature for 6–8 hours, or until it has increased by about 50–75%.
- Perform 2–3 sets of stretch and folds during the first 90 minutes if desired for additional strength.
- Turn the dough onto a lightly floured surface.
- Divide into 15 equal pieces (about 75–78 grams each).
- Shape each into a smooth ball.
- Arrange the rolls in a greased 9×13-inch baking pan in a 3×5 pattern.
- Cover and proof 2–4 hours, or until very puffy.
- For enhanced flavor, refrigerate overnight after shaping. The next day, allow the rolls to finish proofing before baking.
- Preheat oven to 350°F (175°C).
- Bake for 22–28 minutes, or until golden brown and the internal temperature reaches about 190°F.
- Brush immediately with melted butter.
- Allow to cool for 10–15 minutes before serving.
