Light, sweet and easy to make, these Sourdough Discard the Hawaiian rolls it will become a favorite that you will bake again and again.

Hawaiian rolls are a rich brioche-like bread inspired by Portuguese sweet bread. The addition of pineapple juice gives the classic recipe a tropical twist, creating the sweet and fluffy rolls we know today.

Prepared and baked the same day, my Hawaiian Sourdough Rolls are the perfect side for dinner! You can easily double or triple the recipe if you have a large family or are baking for a crowd during Thanksgiving or the holidays.

ingredients

Discard the sourdough. This recipe is made with both discarded sourdough and commercial yeast, so don’t skip either when making the dough.

If you are a sourdough expert and decide to use active sourdough instead of discard (make a version without commercial yeast), use the same amount listed on the recipe card and adjust the fermentation and rising times respectively. Remember: when baking with wild yeast, watch the dough, not the clock.

Instant yeast. I prefer to use instant dry yeast because it is the easiest to bake with, especially if you are a novice baker. You can also use active dry yeast; just remember to prove it first. Use some of the milk from the recipe, warmed to lukewarm, for this step.

If you’re a novice baker and unsure, check out my top bread baking tips and advice to ensure success every time.

All purpose flour. I use all purpose flour to make all my bread rolls. This always makes them much lighter and softer than using bread flour.

Pineapple juice. Any 100% pineapple juice should work for this recipe.

milk. Skim, semi-skimmed or whole milk work in making these scones.

oil. I use unsalted butter when baking, but this recipe works with both salted and unsalted butter.

brown sugar. You can use light or dark brown sugar when making this recipe. If you’re looking for less sweet buns, try my reader’s favorite Sourdough Dinner Buns.

For a dairy-free version. You can use any plant-based milk. Coconut milk adds a subtle coconut flavor that pairs beautifully with pineapple. You can substitute oil, vegetable oil or margarine for the butter.

How to make them

Step 01. In a large bowl, add all ingredients, mix until a dough forms. Using a stand mixer with a dough hook attachment, knead the dough on low speed (speed 2) for 8 minutes.

Step 02. Place the dough in a clean bowl and cover to prevent a crust from forming. Let it rise for 1 hour and 30 minutes, or until doubled or nearly doubled in size and soft to the touch.

Step 03. On a clean surface, divide the dough into 9, 12 or 16 pieces, depending on the size you want for your rolls.

Step 04. Fold each piece over on itself to create tension, then press the bottom to seal the edges together.

Step 05. Place the buns on a lined baking tray and cover to prevent the top from drying out. Let them rise for 40 minutes to 1 hour or until they look puffy and light.

Step 06. Preheat oven to 350°F (180°C). Mix ½ tablespoon of melted butter with one egg yolk and brush the mixture over the top of each roll. Bake for 20 to 25 minutes or until tops are golden.

Expert advice

The dough is easier to work with after the first rise, so avoid adding more flour than the recipe calls for. The dough will be slightly sticky, but resist the urge to add extra flour. If in doubt, see the video for visual guidance.

The rising time depends on the temperature. Baking in winter or is your kitchen cold? You can proof this dough in the oven with the light on, or use a proof function if your oven has one that reaches 95°F (35°C). Is your kitchen too warm? Keep an eye on the dough as the rising time may be shorter.

To check if your bread is well risen, poke it lightly with your finger or knuckle. Well-risen dough will rise slowly and leave an indentation. If it snaps back too quickly, it needs more time.

Avoid adding hot ingredients to the dough. This can kill some of the yeast.

Storage and freezing

These rolls will stay fresh for up to 3 days when stored in an airtight container at room temperature. Avoid refrigerating them as this will dry them out faster.

To freshen them up, reheat them in a 300°F (150°C) oven for 5 minutes or microwave them for 15–20 seconds until warm before serving.

More Buns and Kvass Buns

Have you tried this Hawaiian rolls with sourdough? Please leave a 🌟 star rating in the recipe card below, I’d love to know how it went!

📖 Recipe

Hawaiian rolls with sourdough

Tatyana Kamakura

Light, sweet and easy to make, these Sourdough Discard the Hawaiian rolls it will become a favorite that you will bake again and again.

Please leave this field empty

Get the latest on food trends, recipes, and easy-to-make meals!

Check your inbox or spam folder to confirm your subscription.