Sourdough Hawaiian Rolls (Better Than Store-Bought!)
My sourdough Hawaiian rolls are like a cloud, soft and pillowy on the inside! My life-long love of these rolls inspired me to make a from-scratch version to replace store-bought. They’re made with wholesome ingredients and simple steps. I hope my recipe helps you make Hawaiian rolls at home instead of buying them at the store!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Hawaiian Rolls Recipe
I have ALWAYS loved Hawaiian rolls! They’ve been my favorite bread side throughout my entire life. So I wanted to make a from-scratch version of them at home.
I wanted to get the same beloved sweet roll taste without additives or dough conditioners.
So, I set out to develop this recipe, but it ended up taking me over a year to do so! I kept running into snags with the pineapple juice.
After 5 different trials, over a year, I finally got the soft and fluffy rolls I was looking for!
The fresh pineapple juice, I originally wanted to use, kept killing the sourdough cultures from the acidity, and canned pineapple juice made them too sweet.
That’s when I tried pure, pasteurized juice and added a little water to dilute it. That was the key to keeping the sourdough cultures fermenting for pillowy rolls!
My Tips for Making Sourdough Hawaiian Rolls
- Use pasteurized pineapple juice for the best results. I’ve tested out many different types of pineapple juice, and pasteurized is the only one that doesn’t kill the sourdough cultures!
- Don’t skip or shorten the kneading time, bulk ferment, or proofing time. These are crucial for soft and fluffy rolls.
- Make sure your sourdough starter is fed so that it’s active and bubbly. You want it ready to ferment the other ingredients so you have soft rolls!
- Don’t forget to brush butter on the tops after baking. This adds a savory, buttery taste that makes them even better!
Why We Love These Sweet Sourdough Rolls and So Will You!
- Better Than Store-Bought: These rolls are so much better tasting and better for you than store-bought Hawaiian rolls!
- Wholesome Ingredients: Each ingredient is wholesome, no dough conditioners or additives here!
- Simple Steps: The steps are simple to follow with troubleshooting tips to help along the way.
- Perfect for Snacking and Sandwiches: We LOVE using these rolls to make sandwiches as well as for a snack spread with butter or peanut butter.
- Soft and Fluffy: The inside of these rolls are like a cloud, so soft and pillowy!
How to Prepare Your Sourdough Starter for This Recipe
I’m starting to add this section to my sourdough recipes to help anyone who’s having trouble baking with their starter. Most of the time it’s not you; it’s the starter’s strength!
Follow my simple instructions to get your starter ready to make this recipe or read my starter troubleshooting post.
- BEFORE YOU GET STARTED if your starter is not active and bubble: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.
- Example: Feed your ENTIRE sourdough starter jar 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it’s bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- Fed sourdough starter: It needs to be active and bubbly
- Pure pasteurized pineapple juice: NOT FRESH, I like to get the R.W. Knudsen Family Organic Pineapple Juice at Walmart
- Water: I recommend filtered water
- Raw honey: You can also use pure maple syrup
- Avocado oil: You can also use melted butter, don’t use olive oil
- Sea salt: Or regular salt if desired
- All-purpose flour: I like to use an organic, unbleached but you can use any
- Melted butter: For brushing rolls after baking
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- mixing bowl
- unbleached parchment paper
- 8×8″ stainless steel baking pan
- bench scraper (optional but I LOVE mine!)
- silicone kitchen brush (for brushing on butter)
How to Make Sourdough Hawaiian Rolls
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
BEFORE YOU GET STARTED: If your starter is not active and bubbly, feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.
(Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it’s bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)
Make the Dough
In a mixing bowl, combine fed starter, pineapple juice, water, honey, avocado oil, and salt until combined.
Add in the flour and mix until combined. Use your hands to finish combining it into a dough ball until all the flour is incorporated. It will feel a little tacky. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra water.)
Dust counter with flour and turn dough out. Knead for 2 minutes by hand or with a bread hook on an electric mixer. (If needed add another dusting of flour if the dough is sticky).
Place dough back in the bowl and cover loosely a lid, damp towel, or Saran wrap.
Bulk Ferment
Let dough sit on the counter, to bulk ferment, in a non-drafty place at room temperature for 12 hours or until it doubled in size. Since it’s a small amount of dough, it won’t bubble up and fill the entire bowl like regular bread dough does. See notes below!
OPTIONAL: Once the bulk fermentation is finished, you can place the dough in the fridge for up to 48 hours if you want more fermentation benefits or need more time before baking. You don’t have to do this, it’s optional!
Shape Rolls
Line the bottom of a 8×8” or 9×9” metal square pan (brownie pan) with parchment paper.
Uncover dough, punch it down to deflate gas bubbles, and turn it out on the counter. Dust work space with flour, dough will be a little sticky.
Roll dough out into a 1 inch thick rectangle. Slice into 6 squares.
Place squares in 3 rows of 2 so that they’re all touching.
OPTIONAL: Before the rise, you can place pan of shaped rolls in the fridge up to 24 hours before baking to give yourself more time then continue the recipe.
Cover pan with a dry kitchen towel and let rolls rise for 3-4 hours on the counter at room temperature or until puffy. (If you chilled the dough, add 2-4 hours on top of this since it is starting cold)
Bake Rolls
When rolls look puffy, preheat oven to 375 degrees Fahrenheit then bake for 22-24 minutes (they should be golden brown)
When rolls come out of the oven, brush the tops with melted butter and enjoy!
Troubleshooting Help for Dense Rolls
What to do if your dough isn’t doubling in size during the bulk ferment and/or 2nd rise:
- If your dough doesn’t look like it’s doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
What to do if your dough won’t double in size even in the warmer place (and your baked good is dense):
- If your dough doesn’t double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you’re using unbleached flour and filtered or bottled water to do this. If you don’t, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.
Sample Baking Schedule for Sourdough Hawaiian Rolls
- The night before, feed your starter.
- The next day, make the dough at lunch.
- Bulk ferment all day
- Before bed, place the dough in the fridge
- The next day, shape, proof, and bake rolls!
My Favorite Ways to Use and Serve Hawaiian Sourdough Rolls
You can use sourdough Hawaiian rolls in so many ways! From a holiday side dish to a snack, they’re very versatile. But here are a few of my husband and I’s favorite ways to serve, use, and enjoy these rolls:
- To make ham and cheese oven-baked sliders
- Warmed and spread with butter for a side at Easter, Thanksgiving, and Christmas
- Spread with peanut butter for a snack
- Sliced open, toasted, and spread with butter, nut butter, or jam
- Used as buns for mini versions of my ground chicken burgers and meatloaf burgers
- Used as bread for lunch to make my turkey apple sandwiches
- Sliced open and warmed with cheese in the middle for a snack
How to Store Homemade Hawaiian Rolls
Store in a glass, airtight container for 4-5 days at room temperature for lasting freshness.
Freezing and Thawing Instructions
To freeze these rolls, make sure they’re completely cooled off after baking and then place them in a glass freezer-safe container. A plastic baggie will work too, but I personally don’t like the taste it gives bread. They’ll last 3-6 months in the freezer.
To thaw these rolls, place on the counter overnight or for a few hours until thawed. You can also do this in the fridge if desired.
My Favorite Way to Rewarm Sourdough Hawaiian Sweet Rolls
The best way to warm sourdough rolls is in a toaster oven on the lowest setting until warm or in the oven at 350 degrees Fahrenheit until warm. Both work wonderfully!
Frequently Asked Questions
You can, but I recommend using pure, pasteurized pineapple juice for the best results. Canned pineapple juice will add a little more sweetness as well.
They are similar but not the same. Both types of rolls are enriched but Hawaiian rolls have pineapple juice in them and brioche does not.
I recommend a sheet pan before using a glass baking dish. If you use a glass dish, you will need to increase the baking time.
Hawaiian bread is enriched and has pineapple juice, giving it a sweet, unique flavor.
The pineapple juice in them gives the bread and rolls a distinct sweet fruity taste that other breads don’t have.
Sure! I have all the instructions you need on the recipe card in the steps. I do this often.
In the 1950s, a Portuguese man named Robert Taira developed Hawaiian rolls at his bakery (Robert’s Bakery) in Hilo, Hawaii. The name reflects the bread’s heritage: Portuguese sweet bread brought to Hawaii.
It sounds like your starter isn’t strong enough or you needed to let the dough bulk ferment or proof for a few extra hours. Place it in a turned-off oven with the oven light on and the door slightly cracked. This should help, if it doesn’t, see the troubleshooting section of this blog or recipe card.
More Sourdough Roll Recipes You’ll Love
If you’re looking for more sourdough roll recipes, try a few of these:
- Softest Sourdough Maple Cinnamon Rolls
- Sourdough Parker House Rolls
- Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)
- Sourdough Honey Butter Dinner Rolls
- Beginner-Friendly Sourdough Crescent Rolls
- Sourdough Sandwich Rolls (AKA Hoagie Rolls & Sub Rolls)
- Strawberry Sourdough Sweet Rolls
- Sourdough Cinnamon Rolls
- Sourdough Dinner Rolls
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Hawaiian Rolls (Better Than Store-Bought!)
Ingredients
- 1/4 cup fed sourdough starter
- 1/3 cup pure pasteurized pineapple juice NOT FRESH (R.W. Knudsen Family Organic Pineapple Juice @ Walmart is what I use)
- 1/3 cup water
- 2 tsp raw honey
- 2 Tbsp avocado oil (or melted butter)
- 1 tsp sea salt
- 1 3/4 cups all-purpose flour
- melted butter for brushing after baking
Instructions
- BEFORE YOU GET STARTED: If your starter is not active and bubbly, feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe. (Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)
Make the Dough
- In a mixing bowl, combine fed starter, pineapple juice, water, honey, avocado oil, and salt until combined.
- Add in the flour and mix until combined. Use your hands to finish combining it into a dough ball until all the flour is incorporated. It will feel a little tacky. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra water.)
- Dust counter with flour and turn dough out. Knead for 2 minutes by hand or with a bread hook on an electric mixer. (If needed add another dusting of flour if the dough is sticky).
- Place dough back in the bowl and cover loosely a lid, damp towel, or Saran wrap.
Bulk Ferment
- Let dough sit on the counter, to bulk ferment, in a non-drafty place at room temperature for 12 hours or until it doubled in size. Since it’s a small amount of dough, it won’t bubble up and fill the entire bowl like regular bread dough does. See notes below!
- OPTIONAL: Once the bulk fermentation is finished, you can place the dough in the fridge for up to 48 hours if you want more fermentation benefits or need more time before baking. You don’t have to do this, it’s optional!
Shape Rolls
- Line the bottom of a 8×8” or 9×9” metal square pan (brownie pan) with parchment paper.
- Uncover dough, punch it down to deflate gas bubbles, and turn it out on the counter. Dust work space with flour, dough will be a little sticky.
- Roll dough out into a 1 inch thick rectangle. Slice into 6 squares.
- Place squares in 3 rows of 2 so that they’re all touching.
- OPTIONAL: Before the rise, you can place pan of shaped rolls in the fridge up to 24 hours before baking to give yourself more time then continue the recipe.
- Cover pan with a dry kitchen towel and let rolls rise for 3-4 hours on the counter at room temperature or until puffy. (If you chilled the dough, add 2-4 hours on top of this since it is starting cold)
Bake Rolls
- When rolls look puffy, preheat oven to 375 degrees Fahrenheit then bake for 22-24 minutes (they should be golden brown)
- When rolls come out of the oven, brush the tops with melted butter and enjoy!
Notes
Troubleshooting Help for Bulk Fermenting & Rising…
1. What to do if your dough isn’t doubling in size during the bulk ferment and/or 2nd rise:- If your dough doesn’t look like it’s doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn’t double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you’re using unbleached flour and filtered or bottled water to do this. If you don’t, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.