These sourdough Hawaiian rolls are made with a sweet stiff starter that gives them a mild, creamy depth without any tang, and they bake up golden with a squishable crumb and soft crust that rivals any Hawaiian roll you'd find at a store.
I developed this recipe after testing several batches, and it quickly became one of my family's favorites. With five kids ranging from ages 5 to 18, dinner rolls disappear fast around here.
Unlike many Hawaiian Roll recipes you might find online, I do not use pineapple juice in the dough. I tried it, and the flavor was nothing like those we are used to buying from the store.
But I really love using a mix of pineapple juice and butter to glaze them after they are fully baked. It gives them that soft, glossy crust that makes them look as good as they taste.
You might want to try my other recipes: Pulled Pork Sandwiches on Sourdough Hawaiian Rolls
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Ingredients for Sourdough Hawaiian Rolls
Every ingredient in these rolls plays a specific role in building that soft, pillowy texture and subtle sweetness. Here's what each one does.
- Organic bread flour gives the dough structure and chew. Use one with about 13% protein content for the best results.
- Organic granulated sugar feeds the yeast in the starter and helps kickstart fermentation without adding too much sweetness.
- Active sourdough starter at peak and 100% hydration is what leavens the entire dough through the sweet stiff starter.
- Warm milk adds moisture and fat, creating a softer crumb and richer flavor. It also helps dissolve the sugar evenly.
- Brown sugar is a surprise ingredient that brings sweetness, moisture, and adds a slight caramel depth to the rolls.
- Egg adds richness, structure, and color to the crumb.
- Egg yolk contributes extra fat for tenderness. Reserve the white for the egg wash.
- Fine sea salt balances all the sweetness and strengthens the gluten network.
- Unsalted butter, European-style is highly recommended, adds richness and creates that soft, melt-in-your-mouth texture. It goes in after the dough forms, so it doesn't interfere with gluten development.
- Pineapple juice mixed with melted butter makes the optional glaze that gives these rolls their signature glossy, soft crust.
See recipe card for quantities.
Equipment Needed to Make Sourdough Hawaiian Rolls
Most of this you probably already have. A good stand mixer is really important here because the dough needs extended mixing to pass the windowpane test, and doing that by hand would be exhausting, but possible.
Equipment you'll need:
- Stand mixer with dough hook (a bread mixer like my favorite works even better)
- Kitchen scale
- Glass jar or small bowl for the starter
- Large mixing bowl
- 9x13-inch baking pan
- Plastic wrap
- Pastry brush
- Instant-read thermometer
- Wire cooling rack
- Clean kitchen towel
Tips and Secrets
- Do not skip the windowpane test. It's the single most important indicator that the gluten is fully developed and your rolls will be soft, not dense.
- Keep the bulk fermentation temperature between 80-82°F (27-28°C). Going above 85°F (29°C) can cause the dough to overferment and develop off-flavors.
- As you shape the rolls, keep them covered with a clean, damp kitchen towel so they don't dry out and can expand to their full potential.
- European-style butter has a higher fat content and makes a noticeable difference in richness and texture.
- If you leave the rolls in the fridge longer than 16 hours, they may develop a more tangy flavor, which is exactly what we're trying to avoid with these.
Storage
At room temperature, keep the rolls in an airtight container or wrapped tightly in plastic wrap. They'll stay soft for 2 to 3 days.
In the fridge, they'll last up to 5 days. They will firm up when cold, so bring them to room temperature or warm them before eating for the best texture.
For the freezer, wrap the rolls individually in plastic wrap, then place them in a freezer-safe bag. They'll keep for up to 3 months.
Make Ahead Instructions
For the fridge, the cold proof is already built into this recipe. After shaping, the rolls go straight into the refrigerator for 12 to 16 hours, so this is naturally a make-ahead recipe.
For the freezer, you have two options. You can freeze the shaped, unbaked rolls after the cold proof. Let them thaw overnight in the fridge, then bring to room temperature for 2 to 4 hours before baking as directed. Or freeze the fully baked and cooled rolls and reheat when ready.
Substitutions
You can make some swaps here, but keep in mind that each change will shift the final result slightly.
If you only have salted butter, reduce the fine sea salt to about ¾ teaspoon. Regular unsalted butter works fine, but European-style really does make a difference in how rich and tender these turn out.
Whole milk gives the best results, but 2% works in a pinch. I wouldn't go lower than that since the fat in the milk contributes to the softness of the crumb.
You can use light brown sugar instead of dark, but dark brown sugar adds a bit more moisture and depth. White sugar will work but the flavor won't be as complex.
For the pineapple butter glaze, fresh or canned pineapple juice both work. If you skip the glaze entirely, the rolls will still be delicious but won't have that signature soft, glossy crust.
If you don't have bread flour with 13% protein, a strong all-purpose flour can work, but the texture may be slightly less chewy.
Frequently Asked Questions
It should be doubled in size and domed on top. If it's flat or has started to collapse, it's past its peak. Start fresh if that happens.
Keep mixing. It takes longer than you'd expect, especially with a standard stand mixer. If the mixer or dough is getting warm, stop and rest for a couple of minutes, then continue. Do not skip this step.
Yes. Divide the dough into 24 pieces of about 48 grams each instead of 12. The bake time may be slightly shorter, so start checking around 16 to 18 minutes.
The cold proof probably went too long. Keep it between 12 to 16 hours. Also, make sure your bulk fermentation temperature doesn't go above 85°F (29°C).
Absolutely. The glaze is optional. It adds that signature soft, glossy crust, but the rolls are still delicious without it.
This usually means the dough didn't ferment enough during the bulk rise, or the room temperature was too cool. Give them more time, and make sure your kitchen is warm enough. Watch the dough, not the clock.
Yes. A round cake pan or cast iron skillet works too. Just make sure the rolls aren't too crowded or too spread apart. You want them close enough that they push into each other as they rise for that pull-apart texture.
I highly recommend using one. The dough requires extended mixing to develop the gluten properly, and doing that by hand would be very tiring.
Baker's Percentages
| Ingredient | Grams | Bakers % |
| Bread Flour | 500 | 100% |
| Warm Milk | 240 | 48% |
| Sweet Stiff Sourdough Starter | 200 | 40% |
| Brown Sugar | 120 | 24% |
| Unsalted Butter | 56 | 11% |
| Egg | 50 | 10% |
| Egg Yolk | 25 | 5% |
| Salt | 6 | 1.42% |
| Total Dough Weight | 1197 |
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Sourdough Hawaiian Rolls
Ingredients
For the Sweet Stiff Starter
- 24 grams (1½ tablespoon) active sourdough starter - at peak 100% hydration
- 48 grams (3 tablespoons + 1 teaspoon) filtered water
- 31 grams (2 tablespoons + 1½ teaspoons) organic granulated sugar
- 97 grams (¾ cup + 1 tablespoon) organic bread flour
For the Dough
- 200 grams sweet stiff starter from above
- 240 grams (1 cup) warm milk about 80-85°F (27-29°C)
- 120 grams (~½ cup, packed) brown sugar
- 1 (50 grams) large egg room temperature
- 1 (25 grams) large egg yolk room temperature, reserve the white for the egg wash
- 500 grams (4 cups) bread flour 13% protein content
- 6 grams (1 teaspoon) fine sea salt
- 56 grams (¼ cup or half a stick) unsalted butter European-style is highly recommended at about 65°F (18°C)
For the Egg Wash
- 1 egg white reserved from above
- 1 tablespoon milk
(OPTIONAL) For the Pineapple Butter Glaze
- 56 grams (¼ cup or half a stick) unsalted butter melted
- 30 grams (2 tablespoons) pineapple juice
Instructions
Make the sweet stiff starter the night before
- In a glass jar or bowl, combine the bread flour, water, sugar, and active starter. Mix until no dry flour remains. Cover and ferment at around 82-84°F (28-29°C) for 12 to 14 hours, or until doubled in size and domed on top.
To make the dough
- In the bowl of a stand mixer fitted with the dough hook, combine the sweet stiff starter, warm milk at about 80-85°F (27-29°C), brown sugar, egg, and egg yolk. Mix on low speed until combined.
- Add 440 grams (3½ cups) of the bread flour and the salt. Mix on low until fully incorporated. The dough should be stiff and not sticky. If it's very sticky after a few minutes, add more of the reserved flour a little at a time, up to the full 500 grams (4 cups). Mix on low until fully incorporated.
- With the mixer on low, add the butter a few pieces at a time. The dough will look wet, sticky, and like it's completely ruined. Trust the process and keep mixing.
- Increase to medium speed and keep mixing until the dough passes the windowpane test. This takes time. Using a bread mixer, this takes me between 12-14 minutes. It could take longer with a less powerful stand mixer.If you feel the dough or the mixer is getting too warm, stop and rest both for a couple of minutes before continuing. I like to re-test the windowpane.Continue mixing until the dough passes the windowpane test, no matter how tempting it might be. Trust the process. The dough will get there.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and ferment at 80-82°F (27-28°C) until it doubles in size and it looks puffy and airy, for about 6 to 8 hours. Watch the dough, not the clock, and do not let the temperature go above 85°F (29°C).
Shaping and Proofing
- Turn the dough out onto a lightly floured surface and divide into 12 equal pieces, about 100 grams each, for large rolls, or 24 equal pieces of about 50 grams each for smaller rolls, similar to those you can find at the grocery store.Shape each piece into a smooth, tight ball. As you shape them, keep them covered with a clean and damp kitchen towel, so they do not dry and expand to their full potential.
- Place the rolls evenly in a well-buttered 9x13-inch baking pan. Cover the pan using plastic wrap and refrigerate for 12 to 16 hours. If left much longer, the rolls may develop a more tangy flavor.
Baking
- Remove the pan from the refrigerator and keep it covered with the plastic wrap.Let the rolls come to room temperature for 2 to 4 hours before baking. Watch the dough, not the clock. The rolls should look visibly puffed and pillowy.
- Preheat the oven to 400°F (200°C). Once fully preheated, whisk together the reserved egg white and a splash of milk. Remove the plastic wrap and gently brush the tops of the rolls with the egg wash.
- Place the pan in the oven and reduce the temperature to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown and the internal temperature reaches about 195°F (90°C). Ovens vary, so keep an eye on them and adjust timing as needed.
- Remove from the oven and immediately brush with the pineapple butter glaze. Let the rolls cool slightly in the pan, then remove them from the pan and brush with a second coat of glaze for that soft, glossy crust.
- Cool on a wire rack before serving.
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