Soft & Fluffy Sourdough Hawaiian Rolls
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.
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.