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