Sourdough Hawaiian Rolls: Sweet, Tangy, and Soft

Hawaiian rolls are known for their pillowy texture and subtly sweet flavor — a favorite at dinner tables, BBQs, and lunchboxes alike. But what if you could elevate that familiar favorite with the rich complexity of sourdough? That’s exactly what these Sourdough Hawaiian Rolls deliver.

The addition of sourdough starter brings a light tang to balance the sweetness from pineapple juice and honey. The result is a soft, slightly chewy roll with a tender crumb and a golden, buttery top. It’s the best of both worlds: nostalgic and new, familiar yet full of character.

These rolls are naturally leavened with sourdough, meaning they require more time to rise than commercial yeast recipes — but they reward your patience with unmatched flavor and texture. Whether you’re using them as sliders, sandwich buns, or just eating them warm with butter, they’re bound to be a crowd-pleaser.

🕒 Cooking Time & Yield

• Prep Time: 30 minutes

• First Rise (Bulk Fermentation): 4–6 hours

• Second Rise (Proofing): 1.5–2 hours

• Bake Time: 20–25 minutes

• Total Time: 7–9 hours (plus overnight starter feeding if needed)

• Yields: 12 rolls

🍍 Ingredients for Sourdough Hawaiian Rolls

Wet Ingredients:

• 1/2 cup (120g) pineapple juice (room temperature)

• 1/4 cup (60g) whole milk

• 1/4 cup (85g) honey

• 2 tbsp (30g) melted butter (plus more for brushing)

• 2 large eggs

• 1 cup (240g) active sourdough starter (100% hydration)

Dry Ingredients:

• 3 1/4 cups (400g) all-purpose flour (plus more as needed)

• 1 tsp salt

👨‍🍳 How to Make Sourdough Hawaiian Rolls

Step 1: Mix Wet Ingredients

In a large mixing bowl or stand mixer, combine pineapple juice, milk, honey, melted butter, eggs, and sourdough starter. Mix until fully combined.

Step 2: Add Dry Ingredients

Add flour and salt to the bowl. Mix until a shaggy dough forms. If using a stand mixer, knead on low speed for about 8–10 minutes. By hand, knead for 10–12 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Add a bit of flour if too wet.

Step 3: Bulk Fermentation (First Rise)

Transfer the dough to a greased bowl, cover, and let rise at room temperature (70–75°F) for 4–6 hours. It should double in size. Perform 1–2 stretch-and-folds during the first 2 hours to help develop strength.

Step 4: Shape the Rolls

Turn the dough onto a lightly floured surface. Divide into 12 equal pieces (about 70–75g each). Shape each piece into a smooth ball by tucking the edges underneath and rolling gently.

Step 5: Final Proof

Place the dough balls into a greased or parchment-lined 9×13″ baking dish. Cover and let rise for 1.5–2 hours, or until puffy and touching.

Step 6: Preheat Oven

About 30 minutes before baking, preheat your oven to 375°F (190°C).

Step 7: Bake

Brush the tops of the rolls with melted butter or a lightly beaten egg wash (for shine). Bake for 20–25 minutes, or until golden brown on top and the internal temperature reaches 190°F (88°C).

Step 8: Cool & Serve

Brush with more melted butter after baking, if desired. Let cool slightly before serving. Enjoy warm or at room temperature.

📝 Notes

• Sourdough Timing: For more flexibility, refrigerate the shaped rolls overnight, then proof and bake the next day.

• Pineapple Juice Substitute: Orange juice or apple juice can work in a pinch but will change the flavor.

• Make It Dairy-Free: Use plant milk and coconut oil or dairy-free butter instead.

• Starter Tip: Make sure your starter is active and bubbly before starting this recipe — it should pass the “float test.”

❓ FAQs

Do these rolls taste sour?

No. The pineapple juice and honey balance the tang from the sourdough beautifully, resulting in a subtly sweet, flavorful roll.

Can I use discard starter?

This recipe requires active starter to rise properly. Discard can be used in recipes with added yeast or leaveners.

Can I freeze these rolls?

Yes! Freeze baked and cooled rolls in an airtight bag for up to 2 months. Thaw and warm before serving.

What if I don’t have pineapple juice?

Orange juice, mango juice, or apple juice are good substitutes, but the rolls will lose some of that signature “Hawaiian” flavor.

Can I make this gluten-free?

Not easily — sourdough and gluten-free bread are tricky to combine. Use a tested gluten-free sourdough recipe instead.

🧾 Nutrition Information (Per 1 Roll – 1/12 of recipe)

Approximate values based on standard ingredients.

⚠️ Disclaimer

This recipe is intended for general use and culinary enjoyment. Sourdough Hawaiian Rolls contain gluten, dairy, and eggs, which are common allergens. Always check ingredient labels for safety, and consult with a healthcare provider if you have food allergies or specific dietary needs. Enjoy baked goods in moderation as part of a balanced diet.