Sourdough Hawaiian Rolls Recipe

Sourdough Hawaiian rolls combine the irresistible sweetness of traditional Hawaiian bread with the subtle tang of sourdough. Soft, fluffy, and slightly sweet, these rolls are perfect for sandwiches, sliders, or enjoying on their own. The addition of pineapple juice enhances the flavor, while sourdough discard gives them a unique depth. Whether you’re an experienced baker or new to sourdough, this recipe is simple and rewarding.

What Are Sourdough Hawaiian Rolls?

Sourdough Hawaiian rolls are a homemade version of the popular sweet rolls, but with a sourdough twist. They are enriched with butter, egg, and pineapple juice for a soft texture and a hint of sweetness. The sourdough discard adds a mild tang and helps with fermentation, making these rolls both flavorful and easy to digest.

Why You’ll Love This Recipe

• Soft and fluffy – The perfect texture for sandwiches or dinner rolls.
• Naturally sweetened – Pineapple juice and a touch of sugar provide a delicate sweetness.
• Sourdough-enhanced flavor – Adds complexity without being overly tangy.
• Versatile – Great for breakfast, side dishes, or mini sandwiches.
• Easy to make – Can be prepared with or without added yeast.

Ingredients

• ½ cup (120 g) sourdough discard
• ¾ cup (180 ml) pineapple juice, room temperature
• ¼ cup (50 g) sugar
• 2 ½ cups (315 g) all-purpose flour
• ½ tsp salt
• 1 tsp instant yeast (optional for faster rise)
• 1 egg
• 2 tbsp butter, softened

Step-by-Step Instructions

Mixing the Dough

1. In a large mixing bowl, combine sourdough discard, pineapple juice, sugar, egg, and softened butter. Stir until well combined.
2. Add flour, salt, and instant yeast (if using). Mix until a shaggy dough forms.

Kneading the Dough

3. Knead the dough by hand or using a stand mixer with a dough hook for 5–7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a greased bowl, cover with a damp towel, and let it rise at room temperature for 4–6 hours (or overnight in the refrigerator for enhanced flavor).

Shaping and Second Rise

5. Once the dough has doubled in size, divide it into 9–12 equal portions and shape each into a smooth ball.
6. Arrange the dough balls in a greased baking dish, leaving a little space between them.
7. Cover loosely and let them rise for 1–2 hours, until puffy.

Baking the Rolls

8. Preheat oven to 375°F (190°C).
9. Brush the tops of the rolls with melted butter for a golden crust.
10. Bake for 18–22 minutes, or until the rolls turn golden brown.
11. Let them cool slightly before serving.

Serving Suggestions

• Serve warm with butter or honey for a simple treat.
• Use them as slider buns for pulled pork or ham sandwiches.
• Pair with soups, stews, or a holiday meal.

Storing and Freezing

Storage Tips

• Store leftover rolls in an airtight container at room temperature for up to 3 days.
• Reheat in the oven at 300°F (150°C) for a few minutes to refresh their softness.

Freezing Instructions

• Freeze baked rolls in a sealed bag for up to 2 months.
• Thaw at room temperature and warm in the oven before serving.

Recipe Variations

• Dairy-free version – Use plant-based butter and replace the egg with a flax egg.
• Extra fluffy rolls – Let the dough ferment overnight in the fridge for a deeper flavor and softer texture.
• Sweeter rolls – Add an extra tablespoon of sugar or a drizzle of honey.

FAQs

Can I make these without yeast?
Yes! The sourdough discard provides natural leavening, but the rolls may take longer to rise.

Can I use active sourdough starter instead of discard?
Yes, replace the discard with the same amount of active starter, but adjust the rise time as needed.

What if my dough is too sticky?
Add a small amount of flour (one tablespoon at a time) while kneading until the dough becomes manageable.

Sourdough Hawaiian rolls are a delightful balance of sweetness and tang, making them perfect for any occasion. With their soft texture and rich flavor, they’re sure to become a family favorite. Give them a try and enjoy homemade Hawaiian rolls with a sourdough twist!

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