Light, sweet, and easy to make, these Sourdough Discard Hawaiian Rolls will become a favorite that you’ll be baking again and again.

Three sourdough Hawaiian rolls on top of parchment paper.

Hawaiian rolls are an enriched bread, similar to brioche, and inspired by Portuguese sweet bread. The addition of pineapple juice gives the classic recipe a tropical twist, creating the sweet and fluffy rolls we know today.

Made and baked on the same day, my sourdough Hawaiian rolls are the perfect side for dinner! You can easily double or triple the recipe if you have a big family or are baking for a crowd during Thanksgiving or the holidays.

Looking for more holiday rolls? These sourdough pumpkin dinner rolls won’t disappoint! They’re just as aromatic and soft as my sourdough hot cross buns.

Ingredients

Sourdough Discard. This recipe is made with both sourdough discard and commercial yeast, so don’t leave either out when making the dough.

If you’re a sourdough expert and opt to use active sourdough instead of discard (making a version with no commercial yeast), use the same amount specified in the recipe card and adjust the bulk fermentation and proofing times accordingly. Remember: when baking with wild yeast, watch the dough, not the clock.

Instant Yeast. I prefer to use instant dry yeast because it’s the easiest to bake with, especially if you're a begginer bread baker. You can also use active dry yeast; just remember to proof it first. Use some of the milk from the recipe, warmed to lukewarm, for this step.

If you’re a beginner baker and is feeling unsure, check out my best tips and hints for baking bread to ensure success every time.

All-Purpose Flour. I use all-purpose flour to make all my dinner rolls. It always makes them much lighter and softer compared to using bread flour.

Pineapple Juice. Any 100% pineapple juice should work for this recipe.

Milk. Skimmed, partially skimmed, or whole milk all work when making these rolls.

Butter. I use unsalted butter when baking, but this recipe works with both salted and unsalted butter.

Brown Sugar. You can use light or dark brown sugar when making this recipe. If you're looking for less sweet rolls, try my reader's favorite sourdough dinner rolls.

For a Dairy-Free Version. You can use any plant-based milk. Coconut milk adds a subtle coconut flavor that pairs beautifully with pineapple. For the butter, you can substitute oil, plant-based butter, or margarine.

How to make them

Dough covered with plastic wrap inside glass bowl.

Step 01. In a large bowl, add all the ingredients, mixing until a dough is formed. Using a stand mixer with the dough hook attachment, knead the dough on low speed (speed 2) for 8 minutes.

Dough after first rise, covered with plastic wrap inside glass bowl.

Step 02. Place the dough in a clean bowl and cover it to prevent a skin from forming. Let it rise for 1 hour and 30 minutes, or until it doubles or nearly doubles in size and feels soft to the touch.

Step 03. On a clean surface, divide the dough into 9, 12, or 16 pieces, depending on the size you want for your rolls.

Step 04. Fold each piece over itself to create tension, then pinch the bottom to seal the ends together.

Rolls proofing inside a baking sheet with parchment paper.

Step 05. Place the rolls on a lined baking sheet and cover them to prevent the tops from drying out. Let them rise for 40 minutes to 1 hour, or until they look puffy and feel light.

Step 06. Preheat the oven to 350°F (180°C). Mix ½ tablespoon of melted butter with one egg yolk and brush the mixture over the top of each roll. Bake for 20 to 25 minutes, or until the tops are golden.

Expert Tips

The dough is easier to work with after the first rise, so avoid adding more flour than the recipe calls for. The dough will be slightly sticky, but resist the urge to add extra flour. If you’re in doubt, check the video for visual guidance.

Rising time depends on the temperature. Baking during winter, or is your kitchen cold? You can proof this dough in the oven with the light on, or use a proofing function if your oven has one that goes up to 95°F (35°C). Is your kitchen too warm? Keep an eye on the dough, as the rising time might be shorter.

To check if your bread is well-proofed, gently poke it with your finger or knuckle. Well-proofed dough will spring back slowly and leave an indent. If it snaps back too quickly, it needs more time.

Avoid adding hot ingredients to the dough. Doing so can kill some of the yeast.

Storing and Freezing

These rolls will stay fresh for up to 3 days when stored in an airtight container at room temperature. Avoid refrigerating them, as this will dry them out more quickly.

To refresh, warm them in a 300°F (150°C) oven for 5 minutes or microwave them for 15–20 seconds until warm before serving.

Three Hawaiian rolls on top of a wooden board.

More Sourdough Rolls and Buns

Have you tried this Sourdough Hawaiian Rolls? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!

📖 Recipe

Comments