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.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
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:
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Hawaiian Rolls
A soft, fluffy, and sweet roll with the delicious pineapple flavor and classic sourdough tang. These make the best dinner rolls or use them to make mini sandwiches.
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 egg yolk
- 2 Tablespoon 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 Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 98mgCarbohydrates: 34gFiber: 1gSugar: 7gProtein: 5g
Michelle says
Lisa,
Just checking…is that 2 teaspoons of salt?
Love your recipes,
Michelle
Lisa says
Yes, sorry! That is correct!
Kandra says
Hi. Should it be 1 teaspoon instead of 2 teaspoons of salt?
Amy says
I can’t wait to try this recipe! I didn’t know that pineapple juice was baked into Hawaiian rolls!
Meredith says
Is it possible to use einkorn in this recipe?
Lisa says
Einkorn would definitely behave a lot differently. You would want to use less liquid and knead it way less.
Hillari says
How much less?
Linda says
May I ask how you measure your flour? I spoon the flour into the measuring cup and my 1st batch was extremely dense. The flavor was there but they were anything but soft & fluffy.
Jenny G says
Mine were extremely dense as well. My starter was super active & bubbly and I followed the recipe to a tee. Any ideas as to why?
Paige Westley says
These look so freakin good! I cant wait to try this recipe!
Ann says
I don’t have a stand mixer. How long to knead by hand. Will this recipe work kneading by hand?
Lisa says
Mine came out cakey but I did things differently. Sharing here in case it helps anyone…so don’t do what I did. I don’t have a mixer so I attempted to knead. But my dough was too sticky I may have added to much starter or juice. Also, I juiced leftover frozen pineapple so it was much thicker than store bought juice. The pineapple was also tart and not sweet. We are still eating it ha ha with some butter and honey. So note to self use store bought pineapple juice and make sure the dough is elastic-all of which Lisa says in the recipe.
Teresa Gainey says
These rolls are absolutely delicious! They unfortunately don’t have a pineapple flavour that I was looking forward to, but they tasted amazing anyway.
Michelle says
To taste the pineapple juice, maybe reduce 1 cup down to a tbs of syrup and add 1 tbs less of sugar. Reducing the juice will give the bread more flavor.
Allison says
For those wondering about flour measurement: these baked up perfectly for me with 680g of King Arthur All-Purpose Flour. King Arthur’s conversion is 120g per cup, so I started with 625g in the bowl. When the dough was still too wet I added another 55g. It was still very sticky and lax but became more workable after the overnight rise. Hope this reassures some because the results are worth it!
Allison says
Also to this point…Cooks Illustrated uses 140g per cup as their standard flour weight, so it makes sense that Lisa’s “5 cups” ended up weighing right around there!
Kathleen says
Thank you for posting this. I haven’t baked my first batch but my dough was not workable at all with 5 (measured) cups. It was very wet and I had to scoop out into rolls. Not what I had expected. They are sitting to rise right now. I am sure they will still taste great (if the raw dough is any indication) but they’ll just be ugly rolls. 😂 The next batch I will try with weighing my ingredients.
Lisa says
You just have to keep kneading. It eventually comes together, but it takes a while for such a wet dough.
Mae says
I used the measurement in your recipe as is. We do not have a dough mixer like yours but we have a Ninja dough maker. Came out as gooey dough even with the overnight rising. We’re baking it in a loaf pan now. Hopefully it is still good. We will try to add flour next time until we get a good form.
Lisa says
How did it turn out?
Roslyn says
Thanks for this info; I like using weight because it is more accurate.
Jessie says
Hi! Looking to double this recipe. I know it may be a silly question but do I just double the ingredients as listed? Serving a big group Saturday & would like to make these again!
Lisa says
Yep just double the ingredients as listed. It could be too much for your mixer to handle though, so you may want to consider doing two batches.
Pris says
A definite must have recipe. Lisa you are a gem. Thank you for sharing this delicious recipe. My entire family enjoyed them even better than the store brought. May God bless you and your family!
Lisa says
Yay! Glad you enjoyed them.
Rachel B. says
Followed the recipe exactly. These were so delicious!
Lisa says
Wonderful!
GailMarie says
I started the dough in mixer and after 15 still very sticky… added about 1/2 cup more flour still sticky 🙁 I’m in Florida with high humidity. I hope they turn out well I have them into a bowl to rise now. I noticed this with the sour dough rolls I made last week. I baked them anyway and it was very tasty but it was more like a rectangular cake! I cut into sandwich size and they weee a big hit… everything just seems a bit sticky 🙁 is it my starter or just humidity? I did have better luck in the winter months.? Any ideas appreciated. Love the site and love so many of the recipes. Thanks so much, GailMarie
Lisa says
It definitely could be your environment. It could need more time in the stand mixer. I usually find my sticky dough will come together eventually with enough kneading.
Amanda Pubins says
My rolls turned out super dense! The flavor was there (and delicious) and we still ate them, but it almost seemed like they needed more time to rise? But I live in Southern California where it’s hot and humid and my house was 80 degrees and I gave the whole three hours to rise, so maybe the issue was my starter? Feedback is very much welcome! I’m new to sourdough and my starter is only about a month old and only seems to like whole wheat flour (her name is Astrid and she’s picky and finicky lol) Thanks!
Lisa says
Haha. Astrid may need a little more time. When did you allow them to rise for 3 hours? Was it the first rise or second rise? Sourdough also takes more time to rise than active yeast. Did they double in side before you baked them?
Andy W says
As long as your sourdough culture is bubbly it should be fine. If you want good performing sourdough, I would highly advise you to buy a kitchen scale and accurate thermometer if you don’t have them. — they are cheap on Amazon and other places — to keep your sourdough culture thriving. Temperature and time are ingredients too. It makes it much easier, and you can make small adjustments for the temperature and time and objectively evaluate the results. If you don’t, you risk putting too much of your culture and it running out of food, or not enough an dit takes forever to be ready to use.
For me, I just once a week take 25g of my culture (toss the rest, but I kept the rest around when I first started, worried that it wouldn’t work — it does), put 100g of AP flour (sometimes I use whole wheat or rye or others just for fun, it always works) and 100g of 95-100F water, mix it up, leave it on the counter covered for 10-12 hours (I just do overnight) and pop it back in the fridge. If your house is really 80F overnight I would use cooler water, maybe 85-90F. This lasts for over a week, but I do the same every week just to keep it on schedule. That’s enough for me to make a few pizzas and a couple loaves of bread a week which is about all I normally have time for. If you need more, keep the same proportions and double or triple it. I feel bad if I have too much and have to throw it out, its like a pet, which I can see you feel the same way since you named yours. I would recommend you give it at a minimum overnight on the counter (it will work fine then) but I think the flavor improves with rest of the day in the fridge and not use it until the following morning. Keep in mind, this is for your culture, this is not a starter. I think you will find your culture is thriving if you do this, and not quite so temperamental. You stil need 10-12 hours for your starter to be ready to cook with.
That said, When I make a starter it usually grows to about 2-1/2 times is size by morning on the counter. Its bubbly, gooey and I like the smell although it is a bit sweet and alcoholic. When your first start it, it can smell disgusting, but I like the smell of a healthy culture. Use your culture (minimum overnight after feeding, but I like to give it some fridge time myself). So, the night before you want to bake you should make the starter. This calls for 1/2 cup (I definitely prefer weights) but I would dissolve about 25g of starter in 50g of 95F water, swish it around, put in 50G of whatever flour you prefer (it all works, just about flavor), mix it with a fork and leave it on the counter overnight covered. I used those 1 quart plastic deli containers, and the culture itself lives in a nice weck tulip jar. It should be more than double the space by morning and ready to use. Its going to get bubbly and increase its size, but the weight will stay the same (which is why I prefer weights)
Also, I hope you noticed that this recipie is a two-stage ferment — bulk fermentation in the refrigerator overnight, then shape and let rise another 3 hours. Hopefully this will help you make this recipie as good as it sounds. I plan to make it next week and I will put my own review up then.
By the way, if you are serious about making bread or sourdough or pizza crust or whatever, I learned how this all works reading the books by Ken Forkish. I don’t personally know him and I am not going to put a link that makes me any money as I think that makes it look like I am trying to make money of this — which I am not — so you will have to google him. He also has some great videos on YouTube. His books aren’t just recipe books, he expalains how it all works so you can make it taste the way *you* want. He includes some great recipies, but I have started changing them a bit to my own taste, which is the best thing ever. My neighbor came over a couple weeks ago for pizza and she said she didn’t see how I could make it any better, but I overheard her telling her husband today as they left that is was my best ever. Now to just improve on that!
Super excited to try this recipe and smoke a pork butt to go with it. It looks delicious. I’ll let everyone know how much starter I used (by weight) which I think will really help people more consistently make this recipe.
Stephanie says
On the “overnight rise”, is it supposed to actually rise??
Lisa says
Yes, they should rise quite a bit.
Kathy says
Hi love your site, when u state all purpose flour can I use gluten free flour?
Lisa says
Probably not. I’ve never tested it with gluten free flour, but I’m sure there would be a lot of adjustments to the recipe. Breads are challenging to make GF and usually cannot be converted 1 to 1 with gluten free flour.
Andy W says
The sourdough eats the carbs which produces the CO2 to make the bubbles. Its not impossible, but if you try to use GF flour you need some sort of carbs for it to eat to work. Hayden Flour mill makes a Gluten Free flour, but I can’t guarantee it would work, but a lot of people that think they feel bad when they eat Gluten find that eating a wholesome whole grain flour don’t have the same issues. You might check them out. But again, I can’t guarantee this recipe would work. Also, I have no idea how you make a sourdough starter without wheat.
Linda says
Hello
Can I use a plant based milk?
Lisa says
I don’t see why not. I have not personally tried this.
Allison wright says
Hello! My dough did not come out smooth at all. It’s really sticky and not rising 🙁 my starter was perfect and bubbly. It was pretty sticky after going in the mixer with the Dough hook. Any idea? Also does it go straight into the fridge – so no bulk ferment?
Lisa says
Just keep kneading until it is no longer sticky. It takes a really long time.
Julie-Anne Strivings says
These are so delicious! They quite as beautiful looking as yours but so good. Thanks for sharing your recipes. I love that you have them all on your blog as I’m not on social media but love your podcasts and YouTube videos.
Jeri says
Since there is egg in the dough does it need refrigerated over night?
Lisa says
That will depend on your level of comfort. I do not refrigerate during the bulk fermentation. If you want to refrigerate it, I would say allow it to ferment at room temperature for a few hours and then place in the fridge. It will take much longer to rise if placed in the fridge.
Jen says
If I allowed mine to ferment 2 hours and then put in the fridge, then pull it out and ferment another 2 hours before breaking them into 18 rolls, would that be long enough fermenting? Would it be bad if I just tried it? I’m trying to find a happy medium between my comfort and time to get these baked and I’m new to all this.
Lisa says
Timing can always be tricky. That may be ok to do. If I’m going to refrigerate sourdough I usually let it bulk ferment at room temperature until doubled, shape and then refrigerate for 12-15 hours or longer. This seems to work best for me.
Laura says
I absolutely loved the way these came out as batch baked buns, so this week I tried it as a loaf. Unfortunately, after 30 min in my oven (risen, golden brown and lovely on top!) there was still a large circle of raw dough in the center of the loaf. It will be sweet, delicious toast, but I’m wondering – a hotter oven? A preheated, stone loaf pan? Two smaller loaves? Sad it didnt turn out, the flavor is SO GOOD
Lisa says
I’m glad you were still able to enjoy them. I would think a maybe bake them at 350 for a longer bake time. If they start to get too dark, you could cover it with foil. Two smaller loaves would also work.
Verna says
I saw a recipe for these on another channel, decided to give them a try. Then I saw yours, decided to do them both. Yours was the winner hands down. I have never tried one of your recipes that wasn’t wonderful, thank you so much.
Lisa says
Wow that is wonderful to hear! Thank you for sharing.
Chelsey says
Can I make these without the pineapple if I don’t have any!?
Lisa says
You could, but it wouldn’t have that Hawaiian roll flavor. I would suggest making brioche instead. Super similar, but without the pineapple.
Lindsey Moronta says
How do you make all- purpose from fresh milled? I am attempting to make these with fresher milled hard white wheat and they didn’t rise as I expected. I will bake and see how they turn out.
Lisa says
Personally I don’t. You would have to sift off all the bran to make all-purpose. They won’t rise as well with hard white compared to all-purpose, but are still delicious. Did they end up baking well?
Andrea says
What would be a good substitution for pineapple? We have an allergy to it.
Lisa says
You could just use water (or maybe apple juice?), it just won’t have that pineapple taste.
Linds says
Hi, I was wondering if you think these could be done dairy free? And weather you would recommend substituting with dairy free butter or coconut oil?
Thank you!
Lisa says
Possibly, I’ve never tried it, but I would think either would work. It would just depend on what flavor you would like.
Ashanti says
Hi! Just curious how long you’d guess a fridge bulk ferment would take? If we had fresh farm eggs, I’d be comfortable leaving the egg out, but we do not. 🙁 Thanks so much, excited to try these for thanksgiving!
Sole says
Hi Lisa! So excited to try these!! Any idea how long a cold bulk ferment would take? Rather than on the counter over night. Thanks so much!
Lisa says
I find that cold bulk ferments take 2-3 days.
leah says
amazing! followed exactly except I always add one less cup of flour than the recipe calls for and then add more as I am kneading until i get the feel that i want and it stops sticking to my hands. (usually about 1/2 cup)
i made these a day in advance for thanksgiving and my family ate them all haha! so I am starting another batch now!!
in the future i think I would cut the sugar in half to eat them on a regular basis but for a special occasion they taste verrrry special 🙂
Lisa says
Haha, that is the problem with these… everyone wants one! Happy your family enjoyed them so much.
Lucy says
Hi Lisa. I am in love with your YouTube channel and so happy you share your recipes with us. I’ve done this recipe once by hand and I just got my first stand mixer. Am I really supposed to leave the stand mixer on level 2 for 15 minutes straight? Not sure why it feels like I may burn the motor or something?!?
Lisa says
Hey Lucy, so glad you are here! I haven’t had any issues with mine, but if you are nervous I would just watch it. Does it feel like it is getting really warm? If so, take a break and allow it to cool down. It may take less time to mix to get to the windowpane stage. Lots of factors. Hope that helps.
Chrissy Ruff says
Hi Lisa,
I love your recipes. I’ve fallen in live with your sourdough sandwich bread recipe and almost make it weekly …it turns out so soft and delicious each time. Your sourdough pancake recipe is also a staple in our home.
This is my second time trying this recipe and the first time my dough just didn’t rise well even after following everything exactly. This time I tried to pamper my starter for a two days prior to get it nice and happy and I have the exact same problem…. It rises a bit but definitely doesn’t double in size. The flavor is delicious but it’s not the desired texture. I have baked lots of sourdough bread (sandwich and artisan) and it rises well… not sure why this recipe is giving me trouble. Any idea why?
I do add a bit more flour so it’s not too sticky but I doubt that would make a huge difference.
Anyways, love your recipes and blog!
Lisa says
I do add a bit more flour so it’s not too sticky but I doubt that would make a huge difference. I put mine on top of my stove that has two pilot lights, and they rise beautifully, so maybe they just need a warmer location. With your experience in sourdough baking, it sounds like you probably have no trouble with other things rising, so I can’t be completely sure what is causing this issue for you.
Chrissy R. says
Hi Lisa,
I love your recipes. I started making your sourdough sandwich bread pretty much weekly and your sourdough pancakes have been a staple in our home for years.
I have made this recipe twice now and both times my dough didn’t rise well. I have baked lots of sourdough artisan and sandwich bread and it always rises well and has nice oven spring. I don’t know why this recipe is giving me such a hard time. The flavor is so delicious and I wish that I could get them to rise to enjoy them even more. Any pointers? How many hours after feeding your starter do you use it for this specific recipe?
Blessings, Chrissy
Lisa says
I put mine on top of my stove that has two pilot lights, and they rise beautifully, so maybe they just need a warmer location. With your experience in sourdough baking, it sounds like you probably have no trouble with other things rising, so I can’t be completely sure what is causing this issue for you.
Alexandra says
Made these yesterday turned out delicious! Thanks for the recipe.
Lisa says
Yay! Wonderful.
carol stewart says
I have tried these twice and don’t know what I am doing wrong, the dough is always wet and doesn’t raise. I make the sourdough sandwich bread all the time with no problems, but this is not turning out. I followed the recipe exactly, the only thing I used was frozen pineapple juice concentrate that I had to dilute. I couldn’t find bottled anywhere. Is that the problem? I would love to get these to turn out. I also have made the bagels with no problem either. I think my starter is bubbly, I fed it at noon like the recipe said second time just to be safe (I usually feed in morning). Any ideas??
Lisa says
You just have to keep kneading! It will eventually become smooth and elastic but it takes forever in the Kitchenaid, way longer than even the kitchenaid site says is normal!
Suzanne says
I made these yesterday for dinner with friends & they were a big hit! I don’t have a mixer so I kneaded them by hand & they turned out absolutely delicious! Love your recipes & your YouTube channel.
Lisa says
Woo hoo! I love hearing that!
Carol S says
I know you are a busy person, but I tried these 2 times, I did let them knead a very long time and it was still sticky. Followed directions exactly, starter was bubbly and they didn’t turn out either time. I used frozen pineapple that had to be made into juice, it was all I could find at the store. I use a lot of your sourdough recipes and they all turn out. I really would like to know when you say they have to knead a really long time to not be so sticky, how much time are you saying? Do you think it was the wrong kind of juice or any ideas why it isn’t turning out for me? I really want them to turn out, but don’t know what I am doing wrong. Thank you, love that you are so relaxed about this, it is the only reason I even tried sourdough.
Lisa says
You just have to keep kneading! It will eventually become smooth and elastic but it takes forever in the Kitchenaid, way longer than even the kitchenaid site says is normal! I do not have a set time because there are a lot of factors that go into it. So, it could take you much longer.
Andy W says
I hate to say it, because I really love it, but I have greatly reduced using my Kitchen Aid with the dough hook with these wet doughs. I just put the water and starter in a 6 qt tub, swish it around, then dump in the rest of the ingredients, mix it with one hand until it is all congealed and let it sit for about a half hour. It will be a mess and stick all over your hands the first time. I come back 3 or 4 times every half hour, sprinkle a light dusting of flour on my cutting board, stretch it out, fold it over a few times and toss it back in the tub, takes 30 seconds to a minute. In two hours or so of this it gets vert smooth and sticks to itself more than your hands. Wet doughs are tougher to work with, but if you want the big airy result you just have to learn to work with it.
Jenn Cox says
Hey Lisa! Love all of your recipes, especially this one and your brioche and French bread. I have made this recipe 4-5 times and cannot get it to rise like yours. My starter is very active and bubbly and I follow the recipe exactly with my kitchen scale. It is so sticky when I try to make balls, even with dusting with flour. Is that a sign that it is not kneading long enough? It tastes great but is just not as pretty or fluffy as yours. Please help. Thanks!
Lisa says
You just have to keep kneading! It will eventually become smooth and elastic but it takes forever in the Kitchenaid, way longer than even the kitchenaid site says is normal!
Jenn Cox says
OK I needed for 45 minutes this time. Finally added a little bit of flour but now I’m worried over next. It’s been rising for 9 hours and hasn’t risen much. It would be helpful to see your consistency in the mixer when you’re done kneading. I did notice that you measured your flour with measuring cups and not with the kitchen scale. I do a kitchen scale and do exactly 600 g. I wondered if maybe that was part of it but feel like that wouldn’t affect the rising portion of it, correct?
Jenn Cox says
I kneaded this time for 45 minutes. It never changed appearance of how it has looked before so I finally added flour. It finally balled up some but not like the other doughs I have done. It would be helpful for a video or picture of the consistency it is supposed to be in the mixer when it is done kneading. It has been rising for 13 hours but has not risen much at all so I’m assuming it will be the same as before and not fluffy like your pictures. Please help.
Michelle P says
I followed the recipe and the dough was very sticky and wet. I added extra flour and knead for probably 30 minutes. A video would be appreciated as I was very confused on what the dough should look like being so sticky. It just didn’t seem right. When I checked on it in the morning it had not risen much at all. It had been 12 hours at that point and 69 degrees in my home. I definitely could use a video on this one!
Lisa says
You just have to keep kneading! It will eventually become smooth and elastic but it takes forever in the Kitchenaid, way longer than even the kitchenaid site says is normal. I do have a short video that shows the consistency of the dough here: https://www.youtube.com/watch?v=XOu527pF1WE
Jenn Cox says
Ok I kneaded for 45 minutes this time and it never looked different than times before. I finally added a little more flour and it balled up some but not like other doughs. It would be helpful see the consistency of the dough when it’s done kneading. Your video only shows after it risen. Also it shows you measuring flour with a cup. I have done a scale at 600g every time. So maybe I’m not adding enough flour and that’s why it doesn’t come together and I’m either under or over kneading? I had similar results with the challah bread and could not braid it at all because it was so sticky and not formed. My starter seems healthy and active and I’m following your recipe but do you think it is my starter or kneading? Please help.
Gina says
Turned out great, delicous! I read reviews ahead of time, thank goodness, and so I kneaded for a very LONG time, Still needed to add a bit more flour. They rose perfectly. I have the Artisan Sourdough bread recipe in the mixer kneading now! Thank you for the recipes!
Lisa says
So glad it worked out for you and you enjoyed them!
Buffi says
I make regular Hawaiian rolls all the time the only thing I would change in your recipe is I would use coconut extract in place of vanilla. Really gives it a wonderful flavor to your rolls I use 1.5 tsp.
Lisa says
Great idea! Thank you for sharing!
Gabby Bacon says
I’ve made these twice now and the flavor is so yummy! I have an issue though. Both times I’ve baked these, the rolls did not get done at the 20-25 minute mark. The first time, I baked them for 20 minutes and they were golden on top and looked done. I took them to my grandmother’s for a family gathering and they were still doughy in the middle. This second time, I baked them for 25 minutes and still doughy. Even the outer edge ones were doughy. I am baking them 5 minutes longer with the convection oven on to try and get them finished. I just wanted to let others know to watch for doughiness.
Lisa says
Oh no! I’m so sorry you are having issues with this recipe.
Catherine says
Ahhh I’m struggling so much with this and i dont know why!! All of my other breads turn out great. This is like a thick sticky cake batter. Ive added so much more flour and it still wont come together! Whats odd is that the first 5 minutes of mixing it gets it to come together and then it falls apart after. Another batch I’m having to throw away. Please help!!!!
Sally says
Can i use gluten free flour?
Lisa says
No I don’t think so. It will probably not turn out due to the lack of gluten. That is what makes it super soft and fluffy.
Amber N. says
Can I swap out the sugar for honey?
Lisa says
Possibly. It will add extra moisture to the dough so you may have to use less honey and maybe add more flour. I’ve never tried it to confirm.
LiAnne says
I notice the recipe says 18 rolls but in your picture you have 3 rolls by 5 rolls (15). Just wanted to double check this. Do you usually make the larger tools (15) or the smaller tools (18) total.
Lisa says
Good catch! The recipe can make 18 rolls, but you can adjust based on the size of roll you prefer.
Olivia says
How much do you feed your starter for you to have over a half a cup for recipe?
Lisa says
If you have a quarter cup of starter you can feed it a half cup flour and water and have plenty.
Tiffany says
These are delicious! I let these rise for almost 20 hours then shaped and did a 3 hour second rise. They are sweet and fluffy. They will make a great side for our Easter ham.
Lisa says
So wonderful to hear you enjoyed them. They would be the perfect side to Easter ham! Yum
Jamie says
Is the overnight rise in the refrigerator? I didn’t see that in the instructions. It didn’t rise much overnight and it is taking a really long time to rise in my fairly warm and humid kitchen. It’s been two hours and they haven’t gone very far.. My dough is very dense but smooth and silky. My starter seemed pretty bubbly when I added it so I am not sure where I went wrong. This also happened with my Broiche bread that I tried from your website. I let it rise almost twice the suggested time and it still wasn’t much over the top of the bread pans. Any suggestions?
Lisa says
I would let it rise at room temp. It will of course vary by the temperature and humidity in your kitchen, but sometimes it takes quite a while. I would just let it continue to rise! I have also had the brioche and hawaiian rolls take quite a long time to rise.
Katherine says
Hi Lisa,
I love your recipes but I’m having an issue. For most of your recipes my dough is too wet/sticky to shape after the first rise. Have any suggestions? I’m new to baking and using a sourdough starter. Thank you.
Katherine
Lisa says
It sounds like maybe the gluten wasn’t developed enough. It may need a few more stretch and folds to go from shaggy and wet to smooth and glossy. If the dough is too hard to handle, this is usually the case.
Stephanie says
I am going to make this! now that I have an excellent starter.
Keira says
These look amazing! Can’t wait to make these.
Lauryn G says
I thought I’d post in hope it may help someone watching sugar intake. I made these and while wrestling a toddler totally forgot to add the sugar. The turned out perfect still so if you’re making these and don’t want to add the extra sugar or scale it back some the recipe will definitely still work. 😊
Lisa says
Ohhh that is great to know! Thanks for sharing.
Melinda Lange says
Your instructions say to roll 18 balls but in your picture it looks like you have 15 rolls in the pan.
Lisa says
Good catch! The recipe can make 18 rolls, but you can adjust based on the size of roll you prefer.
Jenni says
My son was asking to buy these rolls at the store so I’m happy to find a recipe to try making them instead! Can I ask why you don’t provide weighed measurements for your recipes? I’m hesitant to try your recipes without the weights. It’s just so much more precise. I’m American and I vastly prefer weights with baking. Hope you’ll consider adding these in the future.
Lisa says
I am working on adding weight measurements to all my recipes — it just takes some time! In the meantime, I would recommend using this conversion chart that I have: https://www.farmhouseonboone.com/baking-conversion-chart
elizabeth g. says
OOOOHHHHH, my goodness!! I made this recipe and I cannot describe how wonderful and delicious these are!!! Thank you for such detailed instructions. One note, I don’t know what size my stand mixer is, but I find that my dough will curl up and get on the connection (which is undesirable). So, I divide the dough and knead it with the hook in 2 batches. More time, but it works. Unless you have a better solution!
Lisa says
That is probably the best solution. I have a larger capacity stand mixer so mine has no trouble with it, but if yours is smaller I think that would be the best way to do it. I’m so glad you loved it.
Rebekah Williams says
I’d there a good substitute for the pineapple juice? I’m allergic but would love to make these if possible!
Lisa says
I haven’t tried any substitutes, but I would think apple juice would give you a similar result. It just may change the flavor a bit. Let us know if you try it!
Pat W says
Delicious! I did use bread flour instead of all purpose. The next morning, I rolled them into balls and let them rise for another 5 hours. Big, beautiful and soft. PP
Lisa says
Yay that is wonderful to hear.