Sourdough Hawaiian Rolls

Why This Recipe Works

These Hawaiian Sourdough Rolls are one of those recipes I love baking when I want something soft, slightly sweet, and full of homemade flavor. Here’s what makes them special:

• Soft and Fluffy Texture: The tangzhong method keeps these rolls tender and airy, giving them that perfect pull-apart softness. It’s the same trick I use in my Sourdough Dinner Rolls, and it works beautifully here too.
• Light Sweetness: The pineapple juice adds a gentle sweetness that balances the tang of sourdough. It’s subtle but gives these rolls a flavor that feels bright and comforting at the same time.
• Rich and Buttery: Adding butter after the gluten forms gives the dough a smooth, elastic texture and a rich flavor. The rolls bake up golden and soft, with a melt-in-your-mouth crumb.
• Versatile for Any Occasion: These rolls fit right in at a holiday dinner or a casual weekend meal. They’re as adaptable as my Sourdough Poppy Seed Roll recipe – just with a touch of tropical sweetness.
• Stay Fresh Longer: Thanks to the tangzhong and enriched dough, these rolls stay soft for days. They’re just as good the next morning, warmed up with a bit of butter or jam.

Ingredients

• Active Starter – A bubbly, active sourdough starter gives these rolls their natural rise and mild tang. Make sure it’s recently fed and at its peak activity.
• Bread Flour – Provides the structure and chew that make these rolls soft yet sturdy. You can use all-purpose flour for a lighter texture if needed.
• Sugar – Adds sweetness to balance the sourdough flavor and helps the rolls brown beautifully in the oven.
• Milk – Used in the tangzhong to create a soft, tender crumb. Whole milk gives the richest texture, but 2% milk works too.
• Pineapple Juice – The key to that signature Hawaiian flavor. It adds gentle sweetness and acidity, keeping the rolls moist and flavorful.
• Egg – Adds richness, color, and structure to the dough. A large egg works perfectly here.
• Butter – Mixed in after gluten forms, it enriches the dough and gives the rolls a soft, melt-in-your-mouth texture. Use unsalted butter so you can control the salt level.
• Tangzhong – A cooked mixture of flour and milk that locks in moisture, keeping the rolls soft for days. My recipe teaches you exactly how to make it.
• Sweet Stiff Starter – A firm, sweetened sourdough starter that adds depth of flavor and helps the dough rise evenly. I’ll also share how to make this.
• Egg Wash and Butter Topping – Brushing with egg wash before baking gives the rolls a golden crust, while melted butter afterward adds shine and softness. A light sprinkle of sugar on top gives a sweet finish.

For full list of ingredients and instructions, see recipe card below.

Instructions

1. Prepare Sweet Stiff Starter: Mix active starter, bread flour, water, and sugar into a stiff dough. Cover and let it rise at room temperature until tripled in size.
2. Make Tangzhong: In a small saucepan, whisk together bread flour and milk. Cook over medium heat, stirring constantly, until thick and smooth. Remove from heat and let it cool completely.
3. Combine Wet Ingredients: In the bowl of a stand mixer, add pineapple juice, egg, sugar, cooled tangzhong, and the sweet stiff starter. Mix until combined.

4. Add Dry Ingredients: Add bread flour and salt to the wet mixture. Mix until a shaggy dough forms, then cover and let it rest for 20–30 minutes to allow the flour to hydrate.

5. Knead and Add Butter: Begin kneading the dough on medium speed. Gradually add softened butter, a few pieces at a time, until fully incorporated. Continue mixing until the dough is smooth, elastic, and slightly tacky. It should pass the windowpane test.
6. Bulk Fermentation: Cover the bowl and let the dough rise at warm room temperature for 4–6 hours. It should increase by about 30% but not double in size.

7. Divide and Shape: Turn the dough onto a lightly floured surface. Divide into 12–15 equal portions (about 80–85g each). Shape each piece into a tight ball and place them in a greased baking pan, spaced just slightly apart.
8. Final Proof: Cover and proof at room temperature for 2–4 hours, or refrigerate overnight. The rolls are ready when they’re puffy and touching each other.
9. Preheat and Bake: Preheat oven to 350°F (175°C). Brush the rolls with egg wash, then bake for 20–25 minutes until golden brown.
10. Finish and Serve: Remove from the oven, brush with melted butter, and sprinkle lightly with sugar. Let cool slightly before serving warm.

For full list of ingredients and instructions, see recipe card below.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

• Flavor Add-Ins: I like to mix in a handful of shredded coconut or small chunks of dried pineapple for extra sweetness. You can also add orange or lemon zest for a bright, citrusy note.
• Topping Ideas: Try brushing the rolls with honey butter instead of plain butter for a glossy, sweet finish. A sprinkle of toasted coconut or coarse sugar on top adds a nice touch.
• Shape Options: You can bake these as pull-apart rolls in a pan, or shape them into burger buns for a tropical-style sandwich. They also make great mini slider rolls for parties.

FAQs

More Sourdough Recipes You’ll Enjoy

• Sourdough Cinnamon Rolls – Fermentation adds flavor depth to cinnamon buns. Soft rolls layered with cinnamon sugar, baked golden-brown, gooey, and topped with mascarpone cheese icing.
• Sourdough Strata – sourdough strata is a perfect make ahead meal that uses left over sourdough bread that has a savory custard filling.
• Double Chocolate Sourdough Bread – This is a double chocolate sourdough bread recipe! It has a brownie’s flavor and a sourdough loaf’s texture! Best of both worlds! This loaf has a rich chocolate flavor with chocolate chips in every bite.
• Easy Sourdough Pizza Crust – This sourdough pizza crust is perfectly crispy on the outside, soft and airy on the inside, and packed with that signature tangy flavor only natural fermentation can provide.

If you try this Sourdough Hawaiian Rolls recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lizasfarmhouse!