Light, sweet, and simple to prepare, these Sourdough Discard Hawaiian Rolls are pillowy, tender, and perfect as a dinner-side or holiday bake. Made with both sourdough discard and a bit of commercial yeast, they come together in a single day and are easy to scale up for larger gatherings.
Hawaiian rolls are an enriched bread—light and slightly sweet—related to brioche and inspired by Portuguese sweet bread. Pineapple juice lends a subtle tropical sweetness that keeps the crumb soft and the flavor distinctive.
These rolls are baked the same day you make them and make a wonderful accompaniment to weeknight dinners or holiday feasts. If you need more, simply double or triple the ingredient amounts to feed a crowd.
Ingredients
Sourdough Discard. This recipe uses sourdough discard along with instant yeast; both are important for the dough’s texture and rise.
If you prefer to use active sourdough starter and omit commercial yeast, use the same amount specified in the recipe and lengthen bulk fermentation and proofing times as needed. When relying on wild yeast, judge readiness by the dough’s appearance and feel rather than by the clock.
Instant yeast. Instant dry yeast is convenient and reliable, especially for beginner bakers. If using active dry yeast, proof it first in a small amount of the warmed milk from the recipe.
All-purpose flour. All-purpose flour produces a lighter, softer roll than bread flour for this enriched dough.
Pineapple juice. Use 100% pineapple juice for the best flavor contribution.
Milk. Skim, partially skimmed, or whole milk all work here; warm it slightly if you need to proof yeast.
Butter. Unsalted butter is preferred for control over seasoning, but salted butter will also work.
Brown sugar. Light or dark brown sugar both deliver the classic flavor. For a less-sweet option, consider a different dinner-roll recipe.
Dairy-free option. Replace dairy milk with any plant-based milk—coconut milk complements the pineapple nicely. Swap butter for oil, plant-based butter, or margarine.
How to make them
Step 01. Combine the sourdough discard, lukewarm milk, pineapple juice, melted butter, and egg in a large bowl. Add the brown sugar, salt, instant yeast, and all-purpose flour and mix until a sticky dough forms. If using a stand mixer, knead on low (speed 2) with the dough hook for about 8 minutes until the dough passes the windowpane test. Kneading by hand will take 12–15 minutes.
Step 02. Transfer the dough to a clean bowl, cover to prevent a skin, and let it rise for about 1 hour 30 minutes to 2 hours, or until it has doubled or nearly doubled and feels soft to the touch.
Step 03. On a clean, unfloured surface, divide the dough into 9, 12, or 16 pieces depending on the roll size you prefer.
Step 04. Shape each piece by folding it over itself to create surface tension, then pinch the bottom seam to seal.
Step 05. Arrange the rolls in a parchment-lined 8×8 or 9×13 inch pan, cover to keep the tops from drying, and let them proof for 40 minutes to 1 hour, or until puffy and light.
Step 06. Preheat the oven to 350°F (180°C). Combine ½ tablespoon melted butter with one egg yolk and brush over the tops of the rolls. Bake on the middle rack for 20–25 minutes, until golden. Allow the rolls to cool for about 10 minutes before serving.
Expert Tips
Workability after the first rise. The dough will be slightly sticky; avoid adding extra flour during shaping to keep the rolls soft.
Rising times vary with temperature. If your kitchen is cool, proof in the oven with the light on or use a proof setting up to 95°F (35°C). In a very warm kitchen, watch the dough closely as fermentation will be faster.
How to test proofing. Gently press the dough with a finger or knuckle: a well-proofed dough springs back slowly and leaves a small indent. If it snaps back quickly, it needs more time.
Avoid hot ingredients. Adding very hot liquids can harm the yeast and slow or stop proper fermentation.
Storing and Freezing
Store cooled rolls in an airtight container at room temperature for up to 3 days. Avoid refrigeration, which dries enriched breads faster.
To refresh, warm the rolls in a 300°F (150°C) oven for 5 minutes or microwave for 15–20 seconds until warm before serving.
More Sourdough Rolls and Buns
-
Sourdough Pumpkin Dinner Rolls (No Yeast)
-
Sourdough Discard Pull-Apart Dinner Rolls
-
Sourdough Discard Hot Dog Buns
-
Soft Sourdough Hamburger Buns
Have you tried these Sourdough Hawaiian Rolls? Please leave a star rating in the recipe card and share how they turned out!
📖 Recipe
Sourdough Hawaiian Rolls
Tatiana Kamakura
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Equipment
- 1 Baking Pan 8×8 inches or 9×13 inches
- Parchment paper
- Stand mixer (optional)
Ingredients
Dough
- 110 g sourdough discard
- 80 g milk
- 180 g pineapple juice
- 1 large egg
- 75 g butter, unsalted and melted
- 7 g salt
- 7 g instant yeast
- 48 g brown sugar (light or dark)
- 520 g all-purpose flour
Egg Wash
- 1 large egg yolk
- 7 g butter, melted
Instructions
Making the Dough
- In a large bowl, mix sourdough discard, lukewarm milk, melted butter, pineapple juice, and egg. Add brown sugar, salt, instant yeast, and all-purpose flour. Mix until a dough forms.
- Knead with a stand mixer and dough hook on low for about 8 minutes, until the dough is smooth and passes the windowpane test. If kneading by hand, work the dough 12–15 minutes.
First Rise
- Place the dough in a clean bowl, cover, and let rise 1 hour 30 minutes to 2 hours, until doubled or nearly doubled and soft to the touch.
Shaping and Second Rise
- Divide the dough into 9, 12, or 16 pieces on a clean surface (no extra flour).
- Shape each piece by folding to create surface tension and pinch the bottom to seal.
- Place shaped rolls in a lined pan, cover, and proof 40 minutes to 1 hour until puffy and light.
Baking
- Preheat oven to 350°F (180°C) and position rack in the middle.
- Brush each roll with a mixture of ½ tablespoon melted butter and one egg yolk.
- Bake 20–25 minutes until golden. Cool about 10 minutes before serving.
Notes
The dough will be slightly sticky; avoid adding extra flour to keep the rolls soft. Refer to the video if you need visual guidance.
Rising time depends on temperature. In a cold kitchen, proof in the oven with the light on or use a low proof setting up to 95°F (35°C). In a warm kitchen, rising will be faster—watch the dough.
Avoid adding hot ingredients that could harm the yeast. Cold discard or ingredients will lengthen fermentation; use lukewarm milk to compensate if needed.
If using active sourdough starter instead of discard, use the same weight and extend bulk fermentation and proofing times; watch the dough rather than the clock.
For a dairy-free version, use plant-based milk (coconut milk pairs nicely with pineapple) and swap butter for oil or plant-based spreads.
Nutrition
Calories: 250kcal
Carbohydrates: 41g
Protein: 6g
Fat: 7g