I still remember the first time I had a Hawaiian roll it was at a family gathering, and I was blown away by their sweet, fluffy texture. Living in Morocco now, I wanted to recreate that blissful experience with a twist of my own. Then, I thought, why not use my beloved sourdough starter? These Sourdough Hawaiian Rolls came to life, and they didn’t just complement our dinner; they stole the show! Just make sure not to skip the butter brush at the end it’s a game changer.
What Makes This So Good
- Sweet, soft, and fluffy rolls that melt in your mouth.
- A delightful hint of pineapple flavor that adds a tropical twist.
- Perfect for family gatherings, parties, or simply to elevate your weeknight dinner.
Ingredients
- 1 cup (240 g) active sourdough starter (fed and bubbly)
- 1 cup (240 ml) pineapple juice (look for not-from-concentrate juice for the best flavor)
- 1/2 cup (120 ml) whole milk
- 3 3/4 cups (470 g) all-purpose flour
- 1/3 cup (113 g) honey
- 2 tablespoons (28 g) melted butter (plus more for brushing)
- 1/2 tablespoon (9 g) salt
Smart Swaps
- For a dairy-free version, substitute the whole milk with coconut milk.
- Use agave syrup or maple syrup instead of honey if you prefer.
- Swap out all-purpose flour for bread flour for a chewier texture.
Directions
- In a large mixing bowl, combine the sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Stir to combine.
- Add the flour and mix until a sticky, shaggy dough forms. You can do this by hand or with a stand mixer using the dough hook attachment.
- Cover the bowl with a clean towel or plastic wrap and let the dough ferment at room temperature for 8 hours or overnight. The dough should rise and become puffy.
- In the morning, lightly flour your work surface and place the dough on top of the flour.
- Divide it into 18 equal pieces. A kitchen scale helps with even sizing, but you can also eyeball it. I like using a bench scraper to cut the rolls!
- Gently shape each piece into a round roll and place them in a buttered 9×13 baking dish.
- Cover the rolls with a towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours depending on your kitchen temperature.
- Preheat your oven to 375°F (190°C). Once the rolls have risen, bake for 30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy, soft finish.
Pro Tips
- Make-Ahead: You can prepare the dough a day in advance and refrigerate it after shaping the rolls. Let them come to room temperature before baking.
- Transporting Rolls: If you’re taking these to a gathering, let them cool completely, then store them in an airtight container.
- Re-crisping: To reheat leftover rolls, pop them in an oven preheated to 350°F (175°C) for about 5-10 minutes to revive their softness.
Variations
- Garlic Herb Rolls: Add a mix of garlic powder and dried herbs to the dough for a savory twist.
- Coconut Sweet Rolls: Sprinkle shredded coconut into the dough for added flavor and texture.
- Fiesta Rolls: Mix in diced jalapeños and a bit of cheddar cheese for a spicy version.
Serving Ideas
These rolls are fantastic on their own or paired with butter. Serve them alongside your favorite soups or stews, or use them as sliders filled with pulled pork and coleslaw.
Storage & Reheating
Store your Sourdough Hawaiian Rolls in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Reheat in a low oven to bring back their softness.
FAQs
Can I freeze these rolls?
Yes, you can freeze them after baking. Wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.
What should I do if my dough doesn’t rise?
Make sure your sourdough starter is active and bubbly before starting the recipe. If it’s too cold in your kitchen, a warm spot like near the oven can help.
Can I replace the pineapple juice?
You can substitute with apple juice or even milk for a more traditional flavor, but the pineapple adds a unique sweetness that’s hard to beat.
Sourdough Hawaiian Rolls
Sweet, fluffy rolls with a tropical twist, perfect for family dinners or gatherings.
- Total Time: 510 minutes
- Yield: 18 rolls
Ingredients
- 1 cup (240 g) active sourdough starter (fed and bubbly)
- 1 cup (240 ml) pineapple juice (look for not-from-concentrate juice for the best flavor)
- 1/2 cup (120 ml) whole milk
- 3 3/4 cups (470 g) all-purpose flour
- 1/3 cup (113 g) honey
- 2 tablespoons (28 g) melted butter (plus more for brushing)
- 1/2 tablespoon (9 g) salt
Instructions
- In a large mixing bowl, combine the sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Stir to combine.
- Add the flour and mix until a sticky, shaggy dough forms. You can do this by hand or with a stand mixer using the dough hook attachment.
- Cover the bowl with a clean towel or plastic wrap and let the dough ferment at room temperature for 8 hours or overnight. The dough should rise and become puffy.
- In the morning, lightly flour your work surface and place the dough on top of the flour.
- Divide it into 18 equal pieces. A kitchen scale helps with even sizing, but you can also eyeball it.
- Gently shape each piece into a round roll and place them in a buttered 9×13 baking dish.
- Cover the rolls with a towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours depending on your kitchen temperature.
- Preheat your oven to 375°F (190°C). Once the rolls have risen, bake for 30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy, soft finish.
Notes
These rolls are fantastic on their own or paired with butter. Store in an airtight container for up to 3 days. You can freeze them after baking for up to 3 months.
- Prep Time: 480 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian