Sourdough Hawaiian Rolls

4.86 from 7 votes

Sourdough Hawaiian Rolls

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

Prep Time10

Cook Time20

2 10

Total Time2 40

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 250kcal

Author: Tatiana Kamakura

Equipment

1 Baking Pan 8x8 inches or 9x13 inches
Parchment paper
Stand Mixer optional

Ingredients

Dough

110 g sourdough discard
80 g milk
180 g pineapple juice
1 large egg
75 g butter unsalted and melted
7 g salt
7 g instant yeast
48 g brown sugar light or dark
520 g all-purpose flour

Egg Wash

1 large egg yolk
7 g butter melted

US Customary - Metric

Instructions

Making the Dough

In a large bowl, start by mixing the wet ingredients: sourdough discard, lukewarm milk, melted butter, pineapple juice, and egg. Mix until combined, then add the remaining ingredients: brown sugar, salt, instant yeast, and all-purpose flour. Mix until a dough is formed.
Using a stand mixer with the dough hook attachment, knead the dough for 8 minutes on low speed (speed 2). The dough should stick to the bottom of the bowl but not to the sides. It should pass the windowpane test by the end of kneading. You can knead by hand, but that will take a few extra minutes (12 to 15 minutes if manual kneading).

First Rise

Place the dough in a clean bowl and cover it to prevent a skin from forming. Let it rise for 1 hour 30 minutes to 2 hours, or until it doubles or almost doubles in size and feels soft to the touch.

Shaping and Second Rise

On a clean surface (do not flour it), divide the dough into 9, 12, or 16 pieces, depending on the size you want for your rolls.
Fold each piece over itself until it creates enough tension, then pinch the bottom to seal the ends together.
Place the rolls on a lined baking sheet (either 8x8 inches or 9x13 inches will work), 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.

Baking

Preheat the oven to 350°F (add temperature in Celsius), middle rack.
Mix ½ tablespoon of melted butter with one egg yolk, and brush the top of each roll.
Bake for 20 to 25 minutes, or until the tops are golden. Let them cool for 10 minutes before serving.

Video

Notes

The dough will be slightly sticky, but resist the urge to add extra flour (it makes them less soft). 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.

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

Using cold sourdough discard will make the first rise longer. Use lukewarm milk to compensate any cold ingredient, especially if baking during winter.

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.

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.

Nutrition