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A stack of golden brown sourdough hawaiian rolls piled high on a cooling rack.

Sourdough Hawaiian Rolls

This method optimizes variables like hydration and slow proofing to lock in sweetness and build complexity in classic sourdough Hawaiian rolls, yielding an impossibly soft result.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 12 hours 45 minutes
Course Side Dish
Cuisine American
Servings 18 rolls
Calories 195 kcal

Equipment

  • Stand Mixer with Dough Hook
  • 9x13 inch baking dish
  • Kitchen scale (recommended)
  • Bench scraper or sharp knife

Ingredients
  

Main Roll Ingredients

  • 1 cup pineapple juice
  • 0.5 cup milk
  • 0.5 cup sugar
  • 0.5 cup starter active and bubbly
  • 0.25 cup unsalted butter softened
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 teaspoon salt
  • 5 cups All Purpose Flour I tested the flour weight precisely; 5 cups yields the best structure for this hydration level.

Egg Wash Ingredients

  • 1 large egg yolk
  • 2 tablespoon water

Instructions
 

Mixing and Bulk Fermentation

  • Add all of the ingredients (except the egg wash) to the stand mixer with a dough hook.
  • Knead until smooth and elastic. About 10-15 minutes. Stop kneading when the dough passes the windowpane test.
  • Place dough in a greased bowl and cover with plastic wrap or a tight lid.
  • Allow to rise overnight at a cool, consistent temperature (ideally 68-72°F). About 8-12 hours.

Shaping and Final Proof

  • Divide dough into 18 even rolls using a bench scraper or sharp knife, and place them into a greased 9×13 baking dish.
  • Cover with a towel and allow to rise until doubled in size. This second rise takes about 1-3 hours depending on the temperature of your home.

Baking

  • Once the dough has doubled, prepare the egg wash by whisking the egg yolk and water together, and then brush evenly over the dough.
  • Bake for 20-25 minutes at 375°F (190°C) until the rolls are golden in color. Watch carefully during the last five minutes to prevent burning due to the high sugar content.
  • Cool the rolls. For an even more indulgent finish, brush the rolls with melted salted butter immediately after they come out of the oven.

Notes

Achieving the perfect texture requires using All Purpose flour instead of bread flour for a cake-like crumb. Do not rush the overnight rise; it is essential for flavor development (proteolysis). If storing longer than 3 days, freeze instead of refrigerating, as cold temperatures accelerate staling. They can be revived by warming in a 300°F oven for ten minutes.

Nutrition

Calories: 195kcalCarbohydrates: 35gProtein: 5gFat: 4g
Keyword overnight fermentation, pineapple juice
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