Sourdough Hawaiian Rolls Recipe

Soft, sweet, and fluffy – Hawaiian rolls are a favorite for gatherings, holiday dinners, and even everyday sandwiches. But what makes this recipe extra special is the use of sourdough starter. By combining natural fermentation with the slight sweetness of pineapple juice, these rolls become more flavorful, wholesome, and uniquely delicious.

Sourdough Hawaiian rolls have a wonderful balance – the tang from the starter complements the light sweetness of honey and pineapple, creating a perfect bite. Unlike store-bought rolls, these homemade ones are free of preservatives and packed with natural goodness.

Whether you want to serve them warm with butter, use them for sliders, or simply enjoy them fresh out of the oven, these rolls are versatile and guaranteed to impress. Let’s dive into how you can make these bakery-style rolls right at home.

Cooking Time & Serving

• Prep Time: 20 minutes (active) + 4–6 hours rise time
• Cook Time: 25 minutes
• Total Time: 5–7 hours
• Servings: 12 rolls

Ingredients

• 1 cup (240 ml) pineapple juice (room temperature)
• ½ cup (120 ml) whole milk (room temperature)
• ½ cup (100 g) sugar
• 4 tbsp (56 g) unsalted butter, melted
• 1 large egg
• 1 cup (200 g) active sourdough starter (fed and bubbly)
• 5 cups (600 g) bread flour (plus extra for kneading)
• 1 tsp salt
• 1 tbsp honey (optional, for extra sweetness)
• 2 tbsp butter (melted, for brushing on top)

How to Make Sourdough Hawaiian Rolls

1. Prepare the Dough
   • In a large mixing bowl, whisk together pineapple juice, milk, sugar, melted butter, egg, and sourdough starter until well combined.
2. Add Dry Ingredients
   • Gradually add bread flour and salt. Mix until a soft dough forms. The dough should be slightly sticky but manageable.
3. Knead the Dough
   • Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes.
4. First Rise (Bulk Fermentation)
   • Place dough in a greased bowl, cover, and let rise at room temperature for 3–4 hours, or until nearly doubled.
5. Shape the Rolls
   • Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased baking pan.
6. Second Rise
   • Cover the rolls with a towel and let rise again for 1–2 hours, or until puffy and touching each other.
7. Bake
   • Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until golden brown on top.
8. Finish
   • Brush warm rolls with melted butter. Serve hot and enjoy!

Notes

• If you want a sweeter flavor, add honey or extra sugar.
• For a richer dough, substitute some of the milk with coconut milk.
• These rolls freeze well – just store in an airtight bag once cooled.
• Best enjoyed fresh but can be reheated in the oven for a few minutes.

FAQs

Q: Can I make these rolls ahead of time?
Yes! Shape the rolls, cover them, and refrigerate overnight. Bake the next day.

Q: Do I need an active sourdough starter?
Yes, for the best rise and flavor, your starter should be active and bubbly.

Q: Can I replace pineapple juice with something else?
Orange juice works, but pineapple gives the authentic Hawaiian roll flavor.

Q: Can I make them vegan?
Yes – replace butter with coconut oil, milk with almond milk, and skip the egg.

Nutrition Table

Per Roll (approximate):

Total (entire recipe):

• Protein: ~75g
• Carbs: ~635g
• Fat: ~60g
• Calories: ~3387

Per Roll (12 servings):

• Protein: ~6g
• Carbs: ~53g
• Fat: ~5g
• Calories: ~282

Disclaimer

This recipe is intended for general enjoyment. While sourdough Hawaiian rolls are a delightful treat, they should be enjoyed in moderation as part of a balanced diet. If you have food allergies (gluten, dairy, or eggs), substitute ingredients accordingly or consult with your doctor before consuming.