I’ve always loved store-bought Hawaiian rolls. They are lightly sweet, fluffy, and the perfect dinner roll to go with a homemade meal (as far as store-bough rolls go, that is). Since getting into homemade sourdough bread, I haven’t been buying much bread at the store anymore, so I decided to make my own copycat recipe for sourdough Hawaiian rolls!
These rolls are a delicious twist on the classic sweet roll, with a tangy sourdough flavor, and a hint of sweetness from the pineapple juice in the dough. If you’re a sourdough bread lover and a Hawaiian roll fan, I know you’ll love this recipe!
Ingredients
- Bread Flour – 450g
- Water – 75g
- Pineapple Juice – 100g
- Sourdough Starter – 200g
- Salt – 10 grams
- Egg – 1 (50g)
- Vanilla – 1 tsp
- Sugar – 65g
- Softened Butter – 57g
Some of My Favorite Baking Tools (Affiliate Links):
Baker of Seville Bread Lame
Oval Banneton Basket
Non-Stick Bread Pan
Non-Stick Focaccia Pan
Instructions
Feeding Your Starter
The night before you’re ready to make the rolls, take 25 grams of sourdough starter out of the fridge and add it to 100 grams of water. Stir the mixture well to dissolve the starter into the water, then add 100 grams of bread flour. Let this mixture sit out at room temperature for about 8 hours or until it doubles in size.
Mixing the Dough
Once your starter is ready, you can start making the dough for the rolls. In a mixing bowl, combine the water, pineapple juice, sourdough starter, egg, sugar, and vanilla extract. Stir these ingredients together until they are well combined.
Next, add 450 grams of bread flour to the mixture. Mix the dough together until it forms a slightly sticky, but still manageable dough.
Transfer the dough to a stand mixer and begin kneading on the second setting. As you knead, add in 57 grams of softened butter, a little at a time, until it is fully incorporated into the dough. Knead the dough for an additional 10 minutes, or until it is fully developed and holds together well.
Bulk Fermentation (The First Rise)
Once the dough is fully kneaded, transfer it into an oiled glass bowl and let it rise until it is almost doubled in size. This may take 3-6 more hours, depending on the temperature of your kitchen.
Shaping
When the dough is doubled in size, remove it from the bowl and tip it out onto a lightly floured countertop. Form the dough into a ball and divide the dough into 16 equal pieces. This will roughly come out to each piece of dough weighing about 60 grams.
Using flour on the counter to help with the stickiness, shape each piece of dough into a tight dough ball and transfer them into a 9×13 inch non-stick pan. You could fit these in a 9×9 inch pan as well.
Proofing
When the rolls are shaped and placed in the pan, cover them up and let them proof until they are doubled in size. This should take another 2-4 hours, depending on the temperature of your kitchen.
30 minutes before the rolls are done proofing, preheat your oven to 450°F.
Once fully proofed, brush the tops of the rolls with an egg wash (one beaten egg). This will give the rolls a shiny appearance when they come out of the oven.
Baking
Place the rolls on the center rack of your oven and bake them for 15-20 minutes at 450°F. A full 20 minutes will give the rolls a darker crust and 15 minutes will give them a lighter, golden-brown color.
Remove the rolls from the oven and let them cool for at least an hour before serving.
Enjoy with a pat of butter alongside your favorite meal!
Video Tutorial: Sourdough Hawaiian Rolls
Sourdough Hawaiian Rolls Recipe
These soft, fluffy, and sweet "Hawaiian" rolls are made with natural sourdough starter instead of commercial yeast. There a delicious and healthier alternative to the store-bought version.
Ingredients
- Bread Flour - 450g
- Water - 75g
- Pineapple Juice - 100g
- Sourdough Starter - 200g
- Salt - 10 grams
- Egg - 1 (50g)
- Vanilla - 1 tsp
- Sugar - 65g
- Softened Butter - 57g
Instructions
Feeding Your Starter
- The night before you're ready to make the rolls, take 25 grams of sourdough starter out of the fridge and add it to 100 grams of water.
- Stir the mixture well to dissolve the starter into the water, then add 100 grams of bread flour. Let this mixture sit out at room temperature for about 8 hours or until it doubles in size.
Mixing the Dough
- Once your starter is ready, you can start making the dough for the rolls. In a mixing bowl, combine the water, pineapple juice, sourdough starter, egg, sugar, and vanilla extract. Stir these ingredients together until they are well combined.
- Next, add 450 grams of bread flour to the mixture. Mix the dough together until it forms a slightly sticky, but still manageable dough.
- Transfer the dough to a stand mixer and begin kneading on the second setting. As you knead, add in 57 grams of softened butter, a little at a time, until it is fully incorporated into the dough. Knead the dough for an additional 10 minutes, or until it is fully developed and holds together well.
Bulk Fermentation (The First Rise)
- Once the dough is fully kneaded, transfer it into an oiled glass bowl and let it rise until it is almost doubled in size. This may take 3-6 more hours, depending on the temperature of your kitchen.
Shaping
- When the dough is doubled in size, remove it from the bowl and tip it out onto a lightly floured countertop. Form the dough into a ball and divide the dough into 16 equal pieces. This will roughly come out to each piece of dough weighing about 60 grams.
- Using flour on the counter to help with the stickiness, shape each piece of dough into a tight dough ball and transfer them into a 9x13 inch non-stick pan. You could fit these in a 9x9 inch pan as well.
Proofing
- When the rolls are shaped and placed in the pan, cover them up and let them proof until they are doubled in size. This should take another 2-4 hours, depending on the temperature of your kitchen.
- 30 minutes before the rolls are done proofing, preheat your oven to 450°F.
- Once fully proofed, brush the tops of the rolls with an egg wash (one beaten egg). This will give the rolls a shiny appearance when they come out of the oven.
Baking
- Place the rolls on the center rack of your oven and bake them for 15-20 minutes at 450°F. A full 20 minutes will give the rolls a darker crust and 15 minutes will give them a lighter, golden-brown color.
- Remove the rolls from the oven and let them cool for at least an hour before serving.
- Enjoy with a pat of butter alongside your favorite meal!