Sourdough Hawaiian Rolls
If you’re craving a soft, slightly sweet roll with a unique tropical flair, these sourdough Hawaiian rolls are about to become your new favorite. Inspired by the iconic Portuguese sweet bread, these rolls combine the tangy depth of a sourdough starter with the vibrant sweetness of crushed pineapple, blended to a smooth consistency for a perfectly balanced flavor. The addition of sugar and eggs and a touch of coconut oil gives them that signature tender, fluffy texture that melts in your mouth. Whether you’re serving them at a family dinner, a summer barbecue, or just enjoying them warm from the oven with a generous smearing of butter, these rolls are a guaranteed crowd-pleaser.
The first time I had Hawaiian rolls was at a church gathering in high school. My parents had a 1 acre backyard and a pool and loved to host their church group’s annual 4th of July party. I loved the opportunity to invite my friends over to swim and set off fireworks at the back of the acre when the sun went down. The potluck always showcased delicious summer foods, with mouthwatering ruby red watermelon to “famous” seven layer dips (where the green guacamole on top was the point of pride) as well as the obligatory sizzle of hamburgers and hotdogs roasting on the grill. But this particular year, someone brought pulled pork sliders served in-you guessed it-King’s Hawaiian Rolls. These rolls were so delicious that to say that I only ate one would be a lie.
Sourdough Hawaiian Rolls
The Ingredients
Butter: Enhances the flavor and makes the bread softer by coating the gluten strands.
Coconut Oil: Enhances the tropical flavor profile of the rolls.
Milk: Enhances the softness and adds a slightly sweeter taste to the rolls.
Blended, Crushed Pineapple: Allows for more intense and nuanced pineapple flavor than regular juice.
Sugar: Enhances the sweetness of the rolls.
Salt: A generic iodized table salt works best. Salt helps regulate yeast fermentation and helps prevent over proofing.
Eggs: Acts as an emulsifier for the rolls.
Caramel Extract: Add a warm, lightly caramelized taste.
Active Sourdough Starter: Starter that is “activated” has been fed, risen double its height and floats on top of water.
Bread Flour: Has a higher gluten content, which allows for light and fluffy ‘bread’ texture.
The Equipment
Kitchen scale
Sauce pan
Blender or food processor
Stand mixer with mixing bowl
Paddle attachment for mixer (also known as a flat beater)
Dough hook attachment for mixer
Spatula
Mixing bowl for dough proofing
Damp towel or plastic wrap
Nonstick baking spray (like Baker’s Joy or La Tourangelle)
12 inch X 8 inch glass casserole dish or baking tin
Basting brush
Feeding and Rising Schedule for Sourdough Hawaiian Rolls
NOTE: If your sourdough has been fed regularly then it should double in size within a day.
Morning Day 1: Feed sourdough starter (1:1:1 ratio of 60-80 grams each).
Afternoon/Evening Day 1: Mix ingredients to make dough; cover and let rise at room temperature for 2-2.5 hours then refrigerate overnight.
Morning Day 2: Section dough into 12 equal pieces, shape and let rise for 3-4 hours.
Morning/Afternoon Day 2: Bake.
How To Make Sourdough Hawaiian Rolls
Make The Dough:
In a blender or food processor, blend the milk and crushed pineapple on high until the mixture is smooth and fully combined.
On the stovetop, heat the butter and coconut oil in a saucepan over low-medium heat just until melted. Pour the melted butter and coconut oil into the bowl of a stand mixer.
In the empty sauce pan, pour the pineapple-milk mixture and warm for 2-3 minutes over medium heat.
Pour the pineapple-milk mixture into the bowl with the butter and coconut oil. Because all 4 ingredients are warm, the coconut oil should not solidify. (If the oil begins to clump, you can warm the mixture in the microwave in 10 second increments). To the mixture, add the sugar, salt, egg, egg yolk, caramel extract, and active sourdough starter. Using the paddle attachment, mix until the ingredients are equally distributed.
Add the 3 ¾ cups of bread flour. Mix on low until the flour is combined with the other ingredients. The dough should be sticky to the touch.
Let The Dough Rest:
Cover with a moist towel or plastic wrap and let rest for 30 minutes. (This allows the gluten to relax and makes the dough easier to work with.)
Knead The Dough:
Using the dough hook attachment, knead the bread on low for 6 minutes. If the dough sticks to the bottom, stop and lightly dust with flour (additional ¼ cup). For optimal results, knead the dough by hand for 3-4 more minutes, adding flour if necessary to reduce dough stickiness.
Proofing The Dough (1st Rise):
Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled in size. (I like to let mine rise in the evening for an hour or two and then I place the dough in the fridge overnight.)
Once doubled in size (or in the morning), divide the dough into 12 equal sections. If using a kitchen scale, each section will weigh approximately 85-95 grams.
Shaping The Dough:
Pick up one section of dough. Cup your hand lightly over it, with your fingers forming a loose cage around the dough. Gently press down and use your cupped hand to form a smooth ball. Tuck the edges underneath and place onto an oiled 12 inch X 8 inch glass baking dish or tin. Cover with plastic wrap and let rise until desired size or doubled in size.
Second Rise:
Cover with plastic wrap and let rise until desired size or doubled in size.
Egg Wash and Bake:
Preheat the oven to 375 degrees Fahrenheit (190 degrees C). Whisk an egg with a fork in a small dish. Brush the tops of the rolls with the egg with a basting brush. Bake for 24-28 minutes or until golden brown. Let cool until warm and serve with a generous helping of butter. Enjoy!
Sourdough Hawaiian Bread
Equipment
- Kitchen scale
- Sauce pan
- Blender or food processor
- Stand mixer with mixing bowl
- Paddle attachment for mixer
- Dough hook attachment for mixer
- Spatula
- Mixing bowl for dough proofing
- Damp towel or plastic wrap
- Nonstick baking spray like La Tourangelle
- 12 inch X 8 inch glass casserole dish or baking tin
- Basting brush
Ingredients
Dough
- 3 tbsp butter melted
- 2 tsp coconut oil melted
- ¼ cup milk
- 1 cup crushed pineapple in pineapple juice
- 6 tbsp sugar
- 1 ½ teaspoon salt
- 2 eggs + 1 egg yolk
- ¼ tsp caramel extract* (substitute vanilla extract if needed)
- 100 grams ½ cup active sourdough starter
- 3 ¾ cups of bread flour + ¼ cup bread flour* ( add 1/4 cup flour if dough is too sticky)
Egg Wash
- 1 egg
Instructions
- In a blender or food processor, blend the milk and crushed pineapple on high until the mixture is smooth and evenly combined.
- On the stovetop, heat the butter and coconut oil in a saucepan over low-medium heat just until melted. Pour the melted butter and coconut oil into the bowl of a stand mixer.
- In the empty sauce pan, pour the pineapple-milk mixture and warm for 2-3 minutes over medium heat.
- Pour the pineapple-milk mixture into the bowl with the butter and coconut oil. Because all 4 ingredients are warm, the coconut oil should not solidify. (If the oil begins to clump, you can warm the mixture in the microwave in 10 second increments). To the mixture, add the sugar, salt, egg, egg yolk, caramel extract, and active sourdough starter. Using the paddle attachment, mix until the ingredients are equally distributed.
- Add the 3 ¾ cups of bread flour. Mix on low until the flour is combined with the other ingredients. The dough should be sticky to the touch. Cover the dough with plastic wrap and let rest for 30 minutes.
- Using the dough hook attachment, knead the bread on low for 6 minutes. If the dough sticks to the bottom, stop and lightly dust with flour (additional ¼ cup). For optimal results, knead the dough by hand for 3-4 more minutes, adding flour if necessary to reduce dough stickiness.
- Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled in size. (I like to let mine rise in the evening for an hour or two and then I place the dough in the fridge overnight.)
- Once doubled in size (or in the morning), divide the dough into 12 equal sections. If using a kitchen scale, each section will weigh approximately 84-90 grams.
- Pick up one section of dough. Cup your hand lightly over it, with your fingers forming a loose cage around the dough. Gently press down and use your cupped hand to form a smooth ball. Tuck the edges underneath and place onto an oiled 12 inch X 8 inch glass baking dish or tin. Cover with plastic wrap and let rise until desired size or doubled in size. .
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C). Whisk an egg with a fork in a small dish. Brush the tops of the rolls with the egg with a basting brush. Bake for 24-28 minutes or until golden brown. Let cool until warm and serve with a generous helping of butter. Enjoy!
