Sweet & Tangy Hawaiian Sourdough Rolls (With Pineapple Juice)

Fluffy, Tangy, and Sweet: Sourdough Hawaiian Rolls That Deliver

If you’ve been searching for a homemade roll that’s soft, subtly sweet, and full of sourdough flavor, this is the recipe you’ve been waiting for. These sourdough Hawaiian rolls combine the tropical brightness of pineapple juice with the depth of naturally leavened dough to create something truly special.

Perfect for barbecues, holiday dinners, or next-day sliders, these rolls are an easy way to impress with minimal ingredients and maximum flavor.

Baked Hawaiian Rolls

Light & Fluffy Hawaiian Roll Cut Open

Why You'll Love These Sourdough Hawaiian Rolls with Pineapple Juice

Unlike store-bought versions or commercial yeast recipes, this sourdough-based roll rises slowly, allowing for deeper flavor development and a tender, pull-apart texture. The pineapple juice adds a hint of sweetness and acidity, enhancing the tang of the sourdough without overpowering it.

Equipment You’ll Need

• 9" x 13" glass baking dish

• Stand mixer with dough hook (or mix by hand)

• Kitchen scale (for best results)

Ingredient Breakdown

To Make ½ Cup Active Sourdough Starter (12 Hours Before Mixing Dough)

• 1 tablespoon (15 g) sourdough starter

• ⅓ cup + 1 tablespoon (50 g) all-purpose flour

• 3½ tablespoons (50 g) water

Dough

• 2 tablespoons (28 g) butter (vegan butter works great as well)

• 1 cup (240 g) pineapple juice

• ¼ cup (60 g) milk (almond milk is a great substitute)

• 3 tablespoons (36 g) coconut sugar

• 1½ teaspoons (8 g) salt

• ½ cup (100 g) active sourdough starter

• 3⅔ cups (440 g) bread flour

Egg Wash

• 1 large egg, lightly beaten

Step-by-Step Instructions

1. Prepare the Starter - Twelve hours before mixing the dough, combine the flour, water, and starter in a clean jar. Cover loosely and let sit at room temperature until doubled in size and bubbly throughout.

2. Melt and Cool the Liquids - In a small saucepan, gently melt the butter with the pineapple juice, milk, sugar, and salt. Remove from heat and let cool to room temperature before mixing.

3. Mix the Dough - In a stand mixer bowl, add the flour and active sourdough starter to the cooled liquid. Stir until well combined and no dry bits remain. Cover and let the dough rest for one hour.

4. Knead and Bulk Ferment - Using a dough hook, knead on low speed (#1) for 8 minutes. Cover the bowl and allow the dough to rise until it has increased by about 50 percent. Depending on your kitchen’s temperature, this may take 3–5 hours.

5. Shape the Rolls - Turn the dough onto a floured surface. Divide into 12 equal portions (around 74 grams each) and shape into smooth balls. Arrange in a greased 9" x 13" glass baking dish.

6. Second Rise - Cover with a tea towel and allow to rise for another 3–4 hours, or until noticeably puffy.

7. Bake - Preheat your oven to 375°F about 20 minutes before baking. Brush the tops with the beaten egg. Bake for 25–30 minutes or until the tops are golden brown and the internal temperature reaches 190°F.

Tips and Notes

• Ambient temperature matters. If your kitchen is warmer than 68°F, reduce rise times slightly to prevent over-proofing.

• Want to prep ahead? After shaping, cover and refrigerate for up to 36 hours. Let rolls come to room temperature and rise until puffy before baking.

• For different pans: Use 400°F for metal pans or try baking in a muffin tin for individual rolls.

Final Thoughts

These sourdough Hawaiian rolls are a perfect balance of comfort and complexity. Sweet, fluffy, and deeply flavorful, they’re a great way to introduce sourdough baking to friends and family. Whether for a holiday table or a midweek treat, this recipe brings warmth and joy in every bite.