Sourdough Hawaiian Rolls

These Sourdough Hawaiian Rolls are sweet, fluffy, and super soft. They are filled with sweet, pineapple flavor and are made with sourdough discard and yeast so they can be made in just a few hours. 

Why is yeast added to this recipe?

When I created this recipe, I started with the same method as my Same Day Sourdough Dinner Rolls, but I found that the sugar in the dough really slowed down the fermentation time. I tested this recipe multiple times and came to the conclusion that the best way to get a good rise is to add yeast to the dough. So I turned this recipe into a sourdough discard recipe with added yeast and created the most delicious sourdough discard hawaiian rolls! 

If you want to use active sourdough starter and ferment the dough for longer I recommend still adding a little bit of yeast (at least 1 teaspoon) to help the rise times. Without yeast, expect 15-24 hours for these to rise even in a warm spot. 

If you want a 100% naturally fermented bread, check out my Hawaiian Roll Sourdough Focaccia recipe. It has a delicious flavor plus ham and cheese topping for an easy and flavor-packed sourdough bread!

Sample Baking Schedule

This schedule can vary but as a general rule of thumb here is what you can expect if your dough is at 80 degrees Fahrenheit. If the dough is at a cooler temperature or you use cold sourdough discard expect longer rise times.

Helpful tools to make Sourdough Hawaiian Rolls

Kitchen aid stand mixer or Bosch Mixer – Either one will work just fine, but I find that the Bosch mixer does better with mixing bread dough, and I highly recommend the investment if you bake often. 

9×13 pan – The rolls are baked in a 9×13 baking pan. 

Kitchen Scale –When making sourdough bread, I always recommend weighing your ingredients on a kitchen scale for more accurate measurements.  

Ingredients to make Sourdough Hawaiian Rolls

• Pineapple juice – Adding pineapple juice gives sweetness and the flavor everyone knows and loves when eating hawaiian rolls.
• Milk – I like to use whole milk for the extra richness it provides. 
• Butter – Use softened butter so that it blends into the dough more easily. Use unsalted butter to control the amount of salt in the rolls. 
• Egg – Adding an egg to the dough adds richness. 
• Sugars – A mix of white granulate and brown sugar gives the rolls their signature sweetness.
• Vanilla extract – The vanilla enhances the flavors. 
• Salt – Any type of salt will work great in this recipe. I love to use vanilla salt.
• Sourdough discard – Ideally, use room temperature sourdough discard. Cold discard will slow down rise times. If you keep your sourdough discard in the fridge, add it to your counter for a few hours before mixing the dough. 
• Instant yeast – Adding yeast helps the rolls rise faster. You can also use active dry yeast if that is what you have on hand, just be sure to read the instructions on how to add the yeast to bread. 
• Bread flour – I prefer to use bread flour when baking sourdough because it has a higher protein content and absorbs liquid better than all-purpose flour. 

Topping

• Egg wash – Mix 1 egg +1 teaspoon of water to create an egg wash to brush on top of the rolls before baking. This helps give the rolls a golden brown color. 
• Melted butter and flaky sea salt – After baking, brush melted butter and flaky sea salt for added delicious flavor! 

Instructions on how to make Sourdough Hawaiian Rolls

First, warm up the pineapple juice and milk for 40 seconds in the microwave or on the stovetop in a small saucepan until it is about 100 degrees Fahrenheit. This step is important to help the rolls rise properly. 

Add all ingredients for the dough to the bowl of a stand mixer. Using the dough hook attachment, mix until combined and then knead on low for 15 minutes or until the dough is smooth and elastic. It should be pulling away from the sides of the bowl. If the dough is very sticky, add a little extra flour.

Let the dough rest for a few minutes and then perform the windowpane test by pulling a section of the dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another 5 minutes. 

Place the dough onto a lightly floured work surface or countertop and form the dough into a ball. Then, place into a bowl and cover for the first rise. I prefer to cover it with a lid or dinner plate rather than a tea towel to keep the dough from drying out. Keep the dough at 80F for a shorter rise. At this temperature, the dough will take about 90 minutes to double in size. 

Once doubled, punch down the dough and place it on a lightly floured surface. Divide the dough ball into 15 even balls. If you prefer smaller rolls you can make 20.

Flatten out each section and pull the corners to the middle. Pinch the seams together and then roll over the dough ball. With your hand in cupping shape rotate the ball until it is a smooth ball.

Place the rolls in a greased 9×13 baking dish. If you make 15 rolls do 5 rows of 3. If you do 20 rolls Let the dough balls rise at 80F for 1 hour for the second rise until puffy and risen. To determine if they are ready, perform the poke test by lightly flouring a spot on one of the rolls and poking the dough with your finger. If the dough springs back immediately, it needs more time. If the indent stays they are ready to bake.

Preheat the oven to 350 degrees Fahrenheit. Brush the tops of the rolls with an egg wash to get golden brown rolls. Bake for 22-25 minutes until golden brown and rolls have an internal temperature of 190F. 

Remove from the oven and brush with 1 Tablespoon melted butter. Sprinkle the tops with flaky sea salt. 

How to store Sourdough Hawaiian Rolls

Let them rolls cool completely. Then store them in an airtight container or ziplock bag for 4-5 days on the counter.