Soft, slightly sweet and wonderfully tender, these Sourdough Hawaiian Rolls are perfect for weekend brunch or holiday sides. The tangy starter and pineapple juice yield a light crumb and glossy top. Make them overnight for easy morning baking. If you love sweet sourdough treats, try our blueberry lemon sourdough bread.
Why You’ll Love This Sourdough Hawaiian Rolls
- Soft, pillowy texture with a sweet-tangy flavor.
- Overnight ferment makes hands-off prep for busy mornings.
- Great for family meals, sliders, or holiday sides.
- Easy to portion and freeze for make-ahead convenience.
Ingredients Needed
- Wet ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup pineapple juice (look for not-from-concentrate juice for the best flavor)
- 1/2 cup whole milk
- 1/3 cup honey
- 2 tablespoons melted butter (plus more for brushing)
- Dry ingredients:
- 3 3/4 cups all-purpose flour
- 1/2 tablespoon salt
Step-by-Step Instructions
- In a large mixing bowl, combine the sourdough starter, pineapple juice, milk, honey, melted butter, and salt; stir to combine.
- Add the flour and mix until a sticky, shaggy dough forms; you can do this by hand or with a stand mixer using the dough hook.
- Cover the bowl with a clean towel or plastic wrap and let the dough ferment at room temperature for 8 hours or overnight until it rises and becomes puffy.
- In the morning, lightly flour your work surface and place the dough on top of the flour; divide it into 18 equal pieces—a kitchen scale or bench scraper helps with even sizing.
- Gently shape each piece into a round roll and place them in a buttered 9×13 baking dish.
- Cover the rolls with a towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours. Preheat your oven to 375°F (190°C).
- Once risen, bake for 30 minutes or until the tops are golden brown and the rolls sound hollow when tapped; remove and immediately brush the tops with melted butter for a glossy finish.
Serving Suggestions Sourdough Hawaiian Rolls
- Split and fill with ham and Swiss for sweet-savory sliders.
- Serve warm with butter and a side of fruit for brunch.
- Pair with roasted vegetables and a simple salad for dinner.
- Make it a Hawaiian-themed meal with Hawaiian chicken and grilled pineapple.
Tips for Success Sourdough Hawaiian Rolls
- Use a well-fed, bubbly starter for best rise and flavor.
- If your kitchen is cool, proof in a slightly warmed oven (turned off) to speed the second rise.
- Weigh or evenly eyeball pieces to get consistent baking and uniform rolls.
- Brush with butter right after baking to keep crust soft and add shine.
- Store cooled rolls in an airtight container at room temperature for 2 days or freeze for longer storage.
Variations
Here are a few easy ways to change it up:
- Add 1/4 cup shredded coconut to the dough for extra island flavor.
- Swap melted butter for coconut oil and use a non-dairy milk to make a dairy-free version.
- Use leftover sourdough discard in other breakfast treats like blueberry muffins with sourdough discard for a no-waste option.
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Sourdough Hawaiian Rolls
Soft, slightly sweet, and wonderfully tender, these Sourdough Hawaiian Rolls are perfect for weekend brunch or holiday sides. The tangy starter and pineapple juice yield a light crumb and glossy top.
Ingredients
Wet ingredients
- 1 cup active sourdough starter (fed and bubbly) Use a well-fed, bubbly starter for best rise and flavor.
- 1 cup pineapple juice Look for not-from-concentrate juice for the best flavor.
- 1/2 cup whole milk
- 1/3 cup honey
- 2 tablespoons melted butter Plus more for brushing.
Dry ingredients
- 3 3/4 cups all-purpose flour
- 1/2 tablespoon salt
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter, pineapple juice, milk, honey, melted butter, and salt; stir to combine.
- Add the flour and mix until a sticky, shaggy dough forms.
- Cover the bowl with a clean towel or plastic wrap and let the dough ferment at room temperature for 8 hours or overnight until it rises and becomes puffy.
- In the morning, lightly flour your work surface and place the dough on top of the flour; divide it into 18 equal pieces.
- Gently shape each piece into a round roll and place them in a buttered 9x13 baking dish.
- Cover the rolls with a towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours.
- Preheat your oven to 375°F (190°C).
Baking
- Once risen, bake for 30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove and immediately brush the tops with melted butter for a glossy finish.
Notes
Brush with butter right after baking to keep crust soft and add shine. Store cooled rolls in an airtight container at room temperature for 2 days or freeze for longer storage.