Sourdough Hawaiian Rolls – Milk and Pop

Simple, delicious, and easy to make, these are Sourdough Dumpling Hawaiian Rolls it will be a favorite that you will be baking again and again.

Hawaiian rolls are enriched bread, similar to brioche, and inspired by Portuguese sweet bread. The addition of pineapple juice gives the classic recipe a tropical twist, creating the delicious and soft rolls we know today.

Made and baked the same day, my Hawaiian sourdough rolls are the perfect side for dinner! You can easily double or triple the recipe if you have a large family or are cooking for a crowd during Thanksgiving or the holidays.

Ingredients

Sourdough Dump. This recipe is made with leftover sourdough and commercial yeast, so don’t leave any out when making the dough.

If you are a sourdough expert and prefer to use active sourdough instead of discarding (to make a commercial yeast-free version), use the same amount stated on the recipe card and adjust the batch fermentation and proofing times accordingly. Remember: when baking with wild yeast, watch the dough, not the clock.

Instant yeast. I prefer to use instant dry yeast because it is the easiest to bake with, especially if you are a beginner baker. You can also use active dry yeast; just remember to witness first. Use some of the milk from the recipe, warmed to thicken, in this step.

If you’re a beginner baker and feeling unsure, check out my best tips and tricks for baking bread to ensure success every time.

All Purpose Flour. I use all purpose flour to make all my dinner rolls. It always makes them lighter and softer than using bread flour.

Pineapple juice. Any 100% pineapple juice should work for this recipe.

Milk. Skimmed, semi-skimmed, or whole milk all work when making these rolls.

Butter. I use unsalted butter when I bake, but this recipe works with both salted and unsalted butter.

Brown sugar. You can use light or dark brown sugar when making this recipe. If you’re looking for a little sweeter rolls, try my student favorite dinner rolls.

For the dairy free version. You can use any plant-based milk. The coconut milk adds a subtle coconut flavor that goes well with the pineapple. For butter, you can substitute oil, vegetable butter, or margarine.

How to do it

Expert Tips

The dough is easy to work with after the first rise, so avoid adding more flour than the recipe calls for. The dough will be slightly sticky, but resist the urge to add more flour. When in doubt, check out the video for visual guidance.

The rise time depends on the temperature. Baking in the winter, or is your kitchen freezing? You can proof this dough in the oven when you turn it on, or use the proofing function if your oven is up to 95°F (35°C). Is your kitchen too warm? Be careful with the dough, as the rising time may be short.

To check if your bread is well proofed, poke it with your finger or knuckle. A well-proofed dough will spring back slightly and leave an ident. If it goes back too quickly, it needs more time.

Avoid adding hot ingredients in the dough. Doing so can kill some of the yeast.

Lasting and cold

These rolls will stay fresh for up to 3 days if stored in an airtight container at room temperature. Avoid putting them in the fridge, as this will dry them out quickly.

To toast them, heat them in a 300°F (150°C) oven for 5 minutes or microwave them for 15-20 seconds until warm before serving.

Some Sourdough Rolls and Buns

Have you tried this Sourdough Hawaiian Rolls? Please leave a 🌟 star rating on the recipe card below, I’d love to know how it went!

📖 Recipe