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Three golden brown Hawaiian sourdough rolls are stacked on top of each other on a cooling rack lined with parchment paper, with more rolls in the background.

Sourdough Hawaiian Rolls

These Sourdough Hawaiian Rolls are soft, slightly sweet, and full of flavor from the pineapple juice and butter. The sourdough adds a gentle depth that makes them taste homemade in the best way. They’re my go-to for family dinners or holidays.
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Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Sweet Stiff Starter (Levain)
  • 50 g active starter
  • 100 g bread flour
  • 50 g water
  • 25 g sugar
Tangzhong
  • 25 g bread flour
  • 125 g milk
Wet Ingredients
  • 150 g pineapple juice
  • 1 egg 50g
  • 80 g sugar
Bread Add-Ons
  • tangzhong all of it
  • 180 g sweet stiff starter
Dry Ingredients
  • 400 g bread flour
  • 8 g salt
  • 80 g butter

Method
 

  1. To prepare the sweet stiff starter, mix the active starter, bread flour, water, and sugar into a stiff dough. Let it rise until tripled in size.
  2. To make the tangzhong, combine the bread flour and milk in a saucepan and cook until thick. Remove from heat and allow it to cool completely.
  3. In a stand mixer, combine the pineapple juice, egg, sugar, tangzhong, sweet stiff starter, bread flour, and salt. Mix until combined, then let the dough rest for 20–30 minutes.
  4. Begin kneading the dough, then gradually add the butter. Continue mixing until the dough becomes smooth, elastic, and slightly tacky, and passes the windowpane test.
  5. Cover the dough and let it bulk ferment at a warm room temperature for 4–6 hours. The dough should rise slightly, about 30%, but not double.
  6. Divide the dough into 12–15 portions, about 80–85g each. Shape each portion into a tight ball and place into a baking pan.
  7. Allow the dough to proof at room temperature for 2–4 hours, or refrigerate overnight. The rolls should become puffy and begin touching.
  8. Preheat the oven to 350°F (175°C). Brush the rolls with egg wash before baking, then bake for 20–25 minutes.
  9. Remove from the oven, brush with butter, and sprinkle with sugar.

Notes

  • Let the sweet stiff starter rise until tripled in size. A well-developed starter gives the rolls their light texture and balanced flavor.
  • Cook the tangzhong until thick and smooth. This step locks in moisture and keeps the rolls soft for days.
  • Use room-temperature ingredients. Cold butter or eggs can slow gluten development and make mixing harder.
  • Mix patiently. Enriched dough takes time to come together, so allow the gluten to build before adding more flour.
  • Add butter gradually. Incorporating it slowly helps the dough stay smooth and elastic instead of greasy.
  • Rest the dough if it feels tight. A short 10-minute break allows the gluten to relax and makes kneading easier.
  • Proof until puffy, not doubled. Overproofing can cause the rolls to deflate or bake up dense.
  • Brush with egg wash just before baking. It gives the rolls a shiny, golden crust.
  • Slightly underbake for extra softness. The centers will stay tender once brushed with butter.
  • Store leftovers in an airtight container. Reheat in a warm oven for a few minutes to bring back their fresh-baked texture.
 
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