Soft & Fluffy Sourdough Hawaiian Rolls

WANT TO SAVE THIS RECIPE?

Soft, buttery, and lightly sweet, these Soft & Fluffy Sourdough Hawaiian Rolls are made completely from scratch using natural fermentation—no commercial yeast required. Made with real pineapple juice, honey, and active sourdough starter, they deliver irresistible flavor with a tender pull-apart texture. Perfect for family dinners, holiday tables, sliders, and meal prep, this recipe creates bakery-quality rolls using simple, wholesome ingredients.

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup pineapple juice (not from concentrate)
• ½ cup whole milk
• 3¾ cups all-purpose flour
• ⅓ cup honey
• 2 tablespoons melted butter (plus extra for brushing)
• ½ tablespoon salt

Instructions for Sourdough Hawaiian Rolls

Step 1: Prepare the Dough

In a large mixing bowl, whisk together sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Gradually add flour and mix until a soft, slightly sticky dough forms. Use a stand mixer with a dough hook or mix by hand.

Cover and allow the dough to ferment at room temperature for 8 hours or overnight, until visibly puffy and doubled.

Step 2: Shape the Rolls

Turn dough onto a lightly floured surface. Divide into 18 equal pieces. Shape each portion into a smooth ball and arrange in a greased 9×13 baking dish.

Step 3: Final Rise

Cover and let rise in a warm place for 1–2 hours, or until rolls are doubled and touching.

Step 4: Bake

Preheat oven to 375°F (190°C). Bake rolls for 28–32 minutes until golden brown and hollow-sounding when tapped.

Step 5: Finish

Remove from oven and immediately brush tops with melted butter. Cool slightly before serving.

Pro Tips

• Use a very active starter for maximum rise
• Allow full fermentation for better texture and flavor
• Avoid adding too much flour—soft dough equals fluffy rolls
• Butter brushing enhances softness and shine

Why This Recipe Works

• Naturally leavened for improved digestibility
• Made with real pineapple juice for authentic sweetness
• No artificial additives or preservatives
• Perfect balance of softness, flavor, and structure

Substitutions & Variations

• Replace honey with maple syrup
• Use plant-based milk for a dairy-free version
• Swap up to 40% flour with spelt or einkorn
• Add shredded coconut for tropical flair

Make-Ahead, Storage & Reheating Guide

Make Ahead: Dough can be refrigerated up to 12 hours after first rise
Storage: Store baked rolls airtight at room temperature for 3 days
Freezing: Freeze baked rolls up to 2 months
Reheating:

• Oven: 300°F for 10 minutes
• Microwave: 15–20 seconds with damp towel

Serving Ideas for Sourdough Hawaiian Rolls

• Sliders with pulled chicken or beef
• Holiday dinner rolls with butter
• Breakfast sandwiches
• Brunch spreads with jam and honey

Nutrition (Per Serving Estimate)

• Calories: 160
• Carbohydrates: 32g
• Protein: 4g
• Fat: 2g
• Sugar: 7g
• Fiber: 1g

Frequently Asked Questions

Can I use canned pineapple juice?

Yes, but not-from-concentrate juice provides better flavor and fermentation results.

Can I refrigerate the dough overnight?

Absolutely. Let it return to room temperature before shaping.

Why didn’t my rolls rise well?

Inactive starter or a cool environment can slow fermentation.

These Soft & Fluffy Sourdough Hawaiian Rolls prove that homemade bread can be both simple and exceptional. Naturally fermented, lightly sweetened, and irresistibly tender, they’re a reliable go-to for everyday meals and special occasions alike.

Soft & Fluffy Sourdough Hawaiian Rolls

Olivia taling

These Soft & Fluffy Sourdough Hawaiian Rolls are naturally leavened with active sourdough starter and lightly sweetened with pineapple juice and honey. Buttery, tender, and perfectly pull-apart soft, they’re ideal for family dinners, sliders, and holiday meals.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 9 hours hrs

Course Bread Recipes

Cuisine American

Servings 18 rolls

Calories 165 kcal

Equipment

• large mixing bowl
• stand mixer with dough hook (optional)
• 9×13-inch baking dish
• Measuring cups and spoons
• pastry brush

Ingredients

  

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup pineapple juice (not from concentrate)
• 1/2 cup whole milk
• 3 3/4 cup all-purpose flour
• 1/3 cup honey
• 2 tbsp melted butter (plus extra for brushing)
• 1/2 tbsp salt

Instructions

 

• In a large mixing bowl, whisk together sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Gradually add flour and mix until a soft, slightly sticky dough forms. Cover and allow the dough to ferment at room temperature for about 8 hours or overnight, until puffy and doubled in size.
• Turn the dough onto a lightly floured surface and divide into 18 equal pieces. Shape each into a smooth ball and arrange in a greased 9×13-inch baking dish.
• Cover and let the rolls rise in a warm place for 1–2 hours, or until doubled and touching.
• Preheat oven to 375°F (190°C). Bake for 28–32 minutes until golden brown and hollow-sounding when tapped.
• Remove from oven and immediately brush tops with melted butter. Cool slightly before serving.

Notes

Use a very active, bubbly sourdough starter for best rise. Dough should feel soft and slightly tacky, not dry. Fermentation time may vary depending on room temperature. Brush with melted butter immediately after baking for extra softness and shine. Best served warm.

Keyword naturally leavened rolls, pineapple sourdough bread, soft dinner rolls, sourdough hawaiian rolls

WANT TO SAVE THIS RECIPE?