Sourdough Hawaiian rolls are a soft, fluffy, sweet roll with a delicious pineapple flavor and classic sourdough tang. These make the best dinner rolls, or you can use them to make mini sandwiches.
Probably one of the easiest bread recipes ever and also one of the tastiest. You simply dump all the ingredients into a stand mixer, allow the mixer to knead, let the dough rise, shape, rise again and bake.
No folding and stretching. Just mix until stretchy right in the stand mixer.
Hawaiian rolls are one of our family’s favorite sweet sourdough rolls (it’s a tie between these and sourdough brioche, which is quite similar).
If we are out of town or traveling and we need to stop by the grocery store to get some bread, we will grab Hawaiian rolls rather than white bread. It is just so much more delicious.
Hawaiian rolls are a great way to feed a crowd. For an easy dinner, I love having this sourdough Hawaiian bread on hand to make ham and Swiss rolls. Slice the rolls in half, add your ham and cheese, top with the other half, then bake until gooey.
The perfect combination of sweet and savory.
Tips:
- Make sourdough Hawaiian bread – Usually, we make these into rolls, but you can also make this recipe into a loaf. Just make 6 larger dough balls and bake in a bread pan, rather than in a 9×13. Bake for about 25 minutes.
- Make sure your sourdough starter is super active and bubbly for best results.
- If you find yourself with risen dough, but don’t have time to shape and rise again before baking, you can stick it in the fridge until you have time. This slows down the fermentation process, allowing you a little extra time.
- New to sourdough? Check out how to make a sourdough starter here, and see the list of terms you may need to know.
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Why you will love this recipe:
Simple: This recipe couldn’t be easier. Add all the ingredients straight to the stand mixer and let it do all the work. Allow it to rise, then shape the dough, rise again and bake.
Super delicious: Is there anything better than super soft, fluffy, buttery sweet rolls?
Perfect for mini sandwiches or appetizers: These rolls make the best vessel for ham and Swiss sandwiches or sliders. Yum!
FAQ:
Are Hawaiian rolls the same as brioche?
They are similar since Hawaiian rolls and brioche are both enriched doughs, meaning they include eggs and/or butter. The main difference is that Hawaiian rolls are sweeter and include pineapple juice to give them a super yummy flavor.
How is Hawaiian bread different from regular bread?
It includes pineapple juice and more sugar compared to regular bread.
What is special about Hawaiian bread?
It is sweet and fluffy with a slight pineapple flavor.
What’s the difference between Hawaiian rolls and regular rolls?
They are an enriched roll, meaning that they include butter and eggs. Regular rolls usually do not. Hawaiian rolls also include pineapple juice to give them that tasty, sweet, pineapple flavor.
Why is it called a Hawaiian roll?
Because they originated in Hawaii in the 1950’s. It is actually a twist on the Portuguese sweet bread, which also has a slight pineapple flavor even though pineapple isn’t listed on the ingredient list.
Ingredients
- Pineapple Juice – Canned or bottled will work the best.
- Milk
- Sugar
- Sourdough starter – Make sure it is nice and bubbly. Discard or immature starter will not work for this recipe.
- Butter – This needs to be softened so it can easily be incorporated. Butter that is too hard will just leave you with chunks.
- Vanilla extract – Store-bought or homemade.
- Egg
- Salt
- All-purpose flour – Nothing fancy here. Plain ol’ all-purpose flour will work. Fresh milled or store bought.
Egg wash
- Egg yolk
- Water
Tools you may need:
Measuring cups and spoons
9×13 baking dish
Bench scraper (optional but useful)
How To Make Sourdough Hawaiian Rolls
Add all of the ingredients (except the egg wash) to the stand mixer with a dough hook.
Knead until smooth and elastic, about 10-15 minutes.
Place dough in a greased bowl and cover with plastic wrap or a tight lid.
Allow to rise overnight. About 8-12 hours.
Divide dough into 18 even rolls and place in a greased 9×13 baking dish.
Cover with a towel and allow to rise until doubled. This rise will take about 1-3 hours depending on the temperature of your home.
Once the dough has doubled, create the egg wash and brush over the dough.
Bake for 20-25 minutes at 375 until the rolls are golden in color.
Cool.
Storage:
Store in an air-tight container. Use within 3-4 days for best results. Or freeze for up to 6 months.
Baker’s Schedule:
12 PM: Feed sourdough starter.
8 PM: Create dough and allow it to ferment overnight, covered.
8 AM the next day: Take dough and roll into 16 rolls. Place in a baking dish covered and allow to double in size.
10 AM: Bake and allow to cool before serving.
How To Use Sourdough Hawaiian Rolls:
- Ham and Swiss
- Pulled pork
- Mini hamburgers. Growing up my aunt made the best sliders with these rolls. She would brown ground beef with seasonings and onions. Slicing the rolls in half, she would add ground beef, top with pickles, and then replace the other half of the rolls and bake.
- Chicken parmesan sliders: Add cooked chicken and a little tomato sauce, top with parmesan and mozzarella cheese, then bake until gooey.
- Fried chicken sliders: Use my sourdough fried chicken recipe and create mini sandwiches.
- BLT
Find More Sourdough Roll Recipes:
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Sourdough Hawaiian Rolls
Ingredients
- 1 cup pineapple juice
- ½ cup milk
- ½ cup sugar
- ½ cup starter
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla
- 1 large egg
- 2 teaspoons salt
- 5 cups all Purpose Flour
Egg wash
- 1 large egg yolk
- 2 tablespoons water
Instructions
- Add all of the ingredients (except the egg wash) to the stand mixer with a dough hook.
- Knead until smooth and elastic. About 10-15 minutes.
- Place dough in a greased bowl and cover with plastic wrap or a tight lid.
- Allow to rise overnight. About 8-12 hours.
- Divide dough into 18 even rolls and place in a greased 9×13 baking dish.
- Cover with a towel and allow to rise until doubled. About 1-3 hours depending on the temperature of your home.
- Once the dough has doubled, create the egg wash and brush over the dough.
- Bake for 20-25 minutes at 375 until the rolls are golden in color.
- Cool.
Notes
- Make sourdough Hawaiian bread: Usually, we make these into rolls, but you can also make this recipe into bread. Just make 6 larger dough balls and bake in a bread pan rather than in a 9×13. Bake for about 25 minutes.
- Make sure your sourdough starter is super active and bubbly for best results.
- If you find yourself with risen dough, but don’t have time to shape and rise again before baking you can stick it in the fridge until you have time. This slows down the fermentation process allowing you a little extra time before needing to make.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried shaping and freezing before the second rise and baking later??
Yes! Works great.
I’ve made this a few times and every time my dough is not “dough” consistency. It is so gooey it and sticky. It doesn’t stick to the dough hook at all it’s almost like a batter consistency. Doesn’t rise over night. I continue to make the rolls which is so hard since it’s so gooey and sticky. I have to let the rolls rise over night so this has been a 2 day process. Love the taste but can you help me on what is going on with my dough!!
I would add more flour!
Lisa I just figured out why my dough was soupy and wouldn’t form! I was using fresh pressed pineapple juice that apparently contains bromelain which is an enzyme that breaks down the gluten structure. I’m going to try a third time and use pineapple juice that’s been cooked!