Light, fluffy, and gently sweet, these sourdough discard Hawaiian rolls are inspired by Portuguese sweet bread and made with real pineapple juice for a tropical twist. They come together easily in one day, making them perfect for weeknight dinners or holiday gatherings.
Whether you’re feeding a crowd or just want soft, golden rolls for sandwiches or sliders, this recipe is simple to follow and produces reliable, delicious results.
Why You’ll Love These Rolls
These rolls use sourdough discard for extra flavor while combining it with instant yeast to keep the process quick and beginner-friendly. The pineapple juice adds a light sweetness that’s balanced by soft, buttery dough.
Ingredients
Dough:
- 110g sourdough discard
- 80g milk (lukewarm)
- 180g pineapple juice
- 1 large egg
- 75g melted unsalted butter
- 48g brown sugar (light or dark)
- 7g salt
- 7g instant yeast
- 520g all-purpose flour
Egg Wash:
- 1 large egg yolk
- 7g melted butter
Instructions
1. Make the Dough
In a large mixing bowl, whisk together sourdough discard, milk, pineapple juice, egg, and melted butter. Add brown sugar, salt, yeast, and flour. Stir until a shaggy dough forms.
Knead using a stand mixer with a dough hook on low speed for 8 minutes. The dough should be slightly sticky but pull away from the sides of the bowl. It should pass the windowpane test when stretched.
2. First Rise
Transfer the dough to a clean, lightly greased bowl. Cover and let rise for 1.5 to 2 hours, or until doubled in size and soft to the touch.
3. Shape the Rolls
Divide the dough into 9, 12, or 16 equal pieces, depending on how large you want the rolls. Shape each piece by folding the dough over itself and pinching the seam underneath to form a smooth ball.
Place shaped rolls into a parchment-lined or greased baking pan (8×8 or 9×13 inch). Cover with a towel or plastic wrap.
4. Second Rise
Let the shaped rolls rise for 40 minutes to 1 hour, or until puffy and swollen.
5. Bake
Preheat oven to 350°F (180°C). Brush the tops with egg yolk mixed with melted butter. Bake for 20–25 minutes, or until golden brown on top.
6. Cool and Serve
Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pro Tips
- Do not add excess flour. The dough should be slightly sticky—it becomes easier to handle after the first rise.
- Control temperature. Warmer kitchens speed up rising, while cooler environments slow it down. Use an oven with the light on as a proofing box if needed.
- Avoid hot liquids. Ensure ingredients are lukewarm, not hot, to avoid killing the yeast.
- Making ahead: You can shape and refrigerate the rolls overnight. Let them come to room temp and rise before baking.
Storage and Freezing
Store leftover rolls in an airtight container at room temperature for up to 3 days. Reheat in a 300°F (150°C) oven for 5 minutes or in the microwave for 15–20 seconds.
To freeze, place baked rolls in a freezer-safe bag. Thaw at room temperature and reheat before serving.
Dairy-Free Variation
You can substitute plant-based milk (like coconut milk) and vegan butter or oil. Coconut milk adds a lovely tropical note that pairs well with the pineapple juice.
