Sourdough Hawaiian Bread
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.
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!
Notes
Sourdough Starter: Ensure your starter is active and bubbly for the best rise. Feed it 4-6 hours before starting the recipe.
Pineapple Prep: Blending the crushed pineapple creates a smooth texture that distributes the flavor evenly, unlike store-bought pineapple juice, which can lack depth.
Pineapple For Later: Divide and freeze leftover crushed pineapple into plastic baggies for use on your next batch of sourdough Hawaiian rolls.
Storage: Store rolls in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Reheat in a 300°F (150°C) oven for 5-7 minutes to refresh.
Variations: Add a pinch of nutmeg or cinnamon to the dough for a warm, spiced twist, or sprinkle sesame seeds on top before baking for extra texture.