Sourdough Hawaiian Rolls

close up picture of sourdough Hawaiian sweet rolls stacked in a blue and white bowl lined with a white linen towel

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.

Course Sourdough

Cuisine American

Keyword baking, sourdough, sourdough Hawaiian rolls, sourdough sweet rolls

Prep Time 20

Cook Time 25

Additional Time 12

Total Time 12 45

Servings rolls

Calories 195kcal

Author Lisa

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 large egg yolk
2 tablespoons 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.

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