Sourdough Hawaiian Rolls Recipe

A Taste of the Islands with a Tangy Twist

Sourdough Hawaiian Rolls bring together the best of two worlds — the tropical sweetness of classic Hawaiian rolls and the tangy depth of artisan sourdough. These soft, golden rolls have a light, fluffy crumb and a hint of pineapple sweetness that pairs beautifully with the natural sourdough flavor.

Perfect for sliders, sandwiches, or simply served warm with butter, these rolls are a crowd favorite. Whether you’re hosting a dinner party or planning a laid-back weekend brunch, they add a touch of island sunshine to your table.

While traditional Hawaiian rolls rely on commercial yeast, this sourdough version uses a naturally fermented starter for a richer taste, better texture, and improved digestibility — all while keeping that signature sweetness you love.

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Cooking Time & Serving

• Preparation Time: 25 minutes (active)
• Fermentation & Proofing: 8–12 hours (total)
• Baking Time: 25–30 minutes
• Total Time: Approx. 10–13 hours (mostly hands-off)
• Servings: 12 rolls

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Ingredients

For the Dough

• 100g active sourdough starter (100% hydration)
• 250ml pineapple juice, room temperature
• 1 large egg
• 60g unsalted butter, softened
• 50g granulated sugar
• 8g salt
• 450g bread flour
• 25g milk powder (optional for extra softness)

For Brushing

• 1 egg yolk + 1 tbsp milk (for egg wash)
• 1 tbsp melted butter (for brushing after baking)

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How to Make Sourdough Hawaiian Rolls

Step 1: Feed the Starter

Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing your dough.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pineapple juice, egg, sugar, and softened butter until well combined.

Step 3: Combine Dry Ingredients

Add bread flour, salt, and milk powder. Mix to form a rough dough.

Step 4: Add the Starter

Add the sourdough starter and mix until a sticky dough forms. Rest for 30 minutes.

Step 5: Knead the Dough

Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic. The dough should be soft but not overly sticky.

Step 6: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature (75–80°F / 24–27°C) for about 6–8 hours, or until doubled in size.

Step 7: Shape the Rolls

Divide the dough into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13-inch baking pan.

Step 8: Proof

Cover and let the rolls proof for another 2–4 hours, or until puffy and almost doubled.

Step 9: Bake

Preheat oven to 375°F (190°C). Brush the tops with egg wash and bake for 25–30 minutes, until golden brown.

Step 10: Finish

Brush the warm rolls with melted butter. Allow to cool slightly before serving.

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Notes

• For a stronger pineapple flavor, substitute part of the pineapple juice with crushed pineapple (drained).
• If your environment is cold, ferment the dough in a slightly warm spot (like inside an oven with the light on).
• Rolls can be frozen for up to 3 months — reheat gently before serving.
• For extra softness, add 1 tbsp of honey to the dough.

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FAQs

Q: Can I use canned pineapple juice?

Yes! Just make sure it’s 100% juice without added sugar or preservatives.

Q: My dough didn’t rise much during bulk fermentation — what happened?

Your starter may not have been fully active, or the room temperature may have been too low. Extend fermentation time as needed.

Q: Can I make this dairy-free?

Absolutely — replace butter with coconut oil or vegan butter, and use a dairy-free milk powder or omit it entirely.

Q: Are these rolls sweet?

They’re mildly sweet — balanced perfectly between the tropical pineapple notes and the tang of sourdough.

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Nutrition Information