Let’s talk about bread. Specifically, the ultimate kind of bread that’s not only soft like a cloud but also a little tangy, a little sweet, and so versatile it practically screams, “You need me at every holiday meal!” Yep, I’m talking about sourdough Hawaiian rolls. These golden beauties are the kind of rolls that magically go with everything—sliders, BBQ plates, Thanksgiving turkey leftovers, or just a big smear of butter and honey. Whatever you’re eating, these rolls just make it better.
Oh, and let’s not forget the bragging rights. (“Oh, these? I baked them from scratch.”) Whether you’re whipping these babies up for a potluck or just feel like flexing on your family Sunday dinner, this is one recipe you’ll keep coming back to.
What Makes Sourdough Hawaiian Rolls Special?
There’s something magical about a roll that feels equal parts sophisticated and comforting. Sourdough Hawaiian rolls are no exception. You’d think sourdough and Hawaiian rolls would clash—one’s tangy and savory, the other’s sweet and unashamedly rich—but when paired together? Absolute magic.
Here’s why they stand out:
- Perfect Sweet-Tangy Balance: The sourdough starter adds a touch of tang to balance the sweetness from honey or pineapple juice. They’re not cloyingly sweet—just the right amount.
- Incredible Texture: The enriched dough (hello, butter and eggs) creates rolls that are soft, pillowy, and golden on the outside. They’re crusty enough to hold structure but still melt-in-your-mouth soft inside.
- Stays Fresh Longer: Thanks to sourdough fermentation, these rolls stay light and fluffy for longer than regular yeasted rolls. No dry, sad bread here.
- Versatility: Whether you’re pairing them with pulled pork sliders, a Thanksgiving meal, or just eating them plain (been there, done that—they’re amazing), these rolls can do no wrong.
Also, homemade bread smells better than any candle, so your kitchen wins in all kinds of ways.
What Do You Need to Make Sourdough Hawaiian Rolls?
Roll up your sleeves (not literally—you don’t want flour everywhere) because making sourdough Hawaiian rolls only takes a few pantry staples, a little patience, and love.
Ingredients
Here’s the lineup:
For the Dough:
- 1/2 cup active sourdough starter (fed and bubbly—don’t skip this, it’s the star of the show!)
- 3 1/4 cups bread flour (or AP flour, if that’s what you’ve got)
- 1/4 cup honey (adds that signature Hawaiian roll sweetness)
- 1/3 cup pineapple juice (preferably fresh, but canned works too)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs (room temperature works best for smoother dough)
- 1/3 cup unsalted butter (softened, in small pieces)
- 1/2 cup whole milk (lukewarm—around body temp so the dough doesn’t freak out)
Optional Toppings:
- Melted butter to brush on top
- Sesame seeds or flaked salt for flair
Tools You’ll Need
You don’t need to own a professional bakery setup, but a few tools make baking Hawaiian rolls way easier:
- Stand mixer with a dough hook (hand kneading works too, if you’re channeling old-school vibes)
- Large mixing bowl
- Small saucepan (to warm milk and melt butter)
- 9×9-inch square baking dish or a 9-inch round pan (hello, pull-apart rolls!)
- Plastic wrap or clean kitchen towels
Here’s the Recipe for Seriously Good Sourdough Hawaiian Rolls
Making these rolls is lowkey therapeutic. Yes, sourdough takes time, but that’s part of the charm—it’s all about creating something from scratch and letting the process unfold. Here’s how it’s done:
1. Activate Your Starter
Feed your sourdough starter about 4–6 hours before you start baking to ensure it’s bubbly and active. You’ll know it’s ready when it’s doubled in size and passes the “float test” (a spoonful floats in water).
2. Mix the Dough
Start by whisking together the pineapple juice, milk, honey, eggs, and your bubbly sourdough starter. In a separate bowl, combine the flour, salt, and sugar. Gradually add the dry ingredients to the wet mixture.
Switch to a dough hook attachment (or use your hands) and knead until the dough comes together. Add the softened butter in small chunks while kneading—it’ll make the dough rich and silky. Keep kneading for 8–10 minutes until smooth and elastic. If it’s too sticky, toss in a tablespoon of flour at a time, but try not to over-flour.
3. First Rise (Bulk Fermentation)
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 4–6 hours. (Pro tip: if your kitchen is chilly, preheat your oven to 200°F, turn it off, then use it as a warm rise spot.) The dough won’t double like commercial yeast—it should look puffy and airy.
4. Shape the Rolls
Divide the dough into 12 equal portions (or 16 if you want smaller rolls). Roll each portion into a round ball and place them in your greased baking dish. Keep a little space between the rolls—they’ll puff up during proofing.
5. Second Rise (Proofing)
Cover the rolls loosely with plastic wrap or a damp towel. Let them proof in a warm place for another 3–4 hours until they’re puffy and starting to touch each other.
6. Bake to Golden Perfection
Preheat your oven to 375°F. Brush the tops of the rolls with melted butter for that signature glossy finish (optional but highly encouraged). Bake for 20–25 minutes until the tops are beautifully golden brown, and the smell is driving you wild.
7. Cool (Sort of) and Enjoy
Pop the rolls onto a cooling rack or just tear one off straight from the pan. Slather with butter or enjoy them plain—they’re soft, lightly sweet heaven either way.
Why You’ll Love These Rolls
- They’re the ultimate crowd-pleasers. Whether it’s a family dinner or a last-minute potluck dish, sourdough Hawaiian rolls shine on every table.
- They freeze like a dream. Make a double (or triple) batch, wrap extras individually, and pull them out whenever you need fresh rolls. Pro tip: reheat in a 300°F oven for 5–7 minutes for that fresh-from-the-oven vibe.
- It’s impossible not to feel proud of pulling warm, golden rolls from your oven.
Nutrition (Per Roll):
- Calories: ~160
- Carbohydrates: 26g
- Protein: 4g
- Fat: 5g
- Sugar: 6g
FAQs About Sourdough Hawaiian Rolls
Q: Can I make them overnight?
Yes! After shaping the rolls, cover them and pop them in the fridge overnight for a slow, cold proof. The next day, let them come to room temp for about an hour before baking.
Q: What if I don’t have pineapple juice?
Orange juice or apple juice can work in a pinch. It changes the flavor slightly but still keeps the sweet-tropical vibes.
Q: Why didn’t my rolls rise like crazy?
Sourdough is a slow riser. Make sure your starter is active and bubbly, and give the dough plenty of time to ferment.
Ready to Bake? Don’t Wait
Seriously, trust me when I say these sourdough Hawaiian rolls are worth every minute of effort. Sure, you could buy a bag from the store, but making them from scratch? It’s like leveling up your bread game while also earning infinite kitchen cred.
So, grab that sourdough starter, cue up a podcast, and get baking. Whether it’s a holiday feast or a Tuesday night dinner, these rolls are guaranteed to steal the show. And, hey—don’t forget to double the batch. You’re going to want extras.
Print
Sourdough Hawaiian Rolls
- Total Time: 30 minutes (active) + 6-8 hours (rising) + 25min Cook Time
- Yield: 12 rolls 1x
Ingredients
For the Dough:
- 1/2 cup active sourdough starter (fed and bubbly—don’t skip this, it’s the star of the show!)
- 3 1/4 cups bread flour (or AP flour, if that’s what you’ve got)
- 1/4 cup honey (adds that signature Hawaiian roll sweetness)
- 1/3 cup pineapple juice (preferably fresh, but canned works too)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs (room temperature works best for smoother dough)
- 1/3 cup unsalted butter (softened, in small pieces)
- 1/2 cup whole milk (lukewarm—around body temp so the dough doesn’t freak out)
Optional Toppings:
- Melted butter to brush on top
- Sesame seeds or flaked salt for flair
Instructions
Feed your sourdough starter about 4–6 hours before you start baking to ensure it’s bubbly and active. You’ll know it’s ready when it’s doubled in size and passes the “float test” (a spoonful floats in water).
Start by whisking together the pineapple juice, milk, honey, eggs, and your bubbly sourdough starter. In a separate bowl, combine the flour, salt, and sugar. Gradually add the dry ingredients to the wet mixture.
Switch to a dough hook attachment (or use your hands) and knead until the dough comes together. Add the softened butter in small chunks while kneading—it’ll make the dough rich and silky. Keep kneading for 8–10 minutes until smooth and elastic. If it’s too sticky, toss in a tablespoon of flour at a time, but try not to over-flour.
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 4–6 hours. (Pro tip: if your kitchen is chilly, preheat your oven to 200°F, turn it off, then use it as a warm rise spot.) The dough won’t double like commercial yeast—it should look puffy and airy.
Divide the dough into 12 equal portions (or 16 if you want smaller rolls). Roll each portion into a round ball and place them in your greased baking dish. Keep a little space between the rolls—they’ll puff up during proofing.
Cover the rolls loosely with plastic wrap or a damp towel. Let them proof in a warm place for another 3–4 hours until they’re puffy and starting to touch each other.
Preheat your oven to 375°F. Brush the tops of the rolls with melted butter for that signature glossy finish (optional but highly encouraged). Bake for 20–25 minutes until the tops are beautifully golden brown, and the smell is driving you wild.
Pop the rolls onto a cooling rack or just tear one off straight from the pan. Slather with butter or enjoy them plain—they’re soft, lightly sweet heaven either way.
Nutrition
- Calories: 160-200
- Fat: 4-6g
- Carbohydrates: 25-30g
- Protein: 4-5g
- Cholesterol: 20-30mg
