Hawaiian Rolls

ByNatalya Syanova Updated
23 Comments
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Holidays are coming and If you want to surprise your friends and family with the most soft and delicious Hawaiian rolls, then this recipe is for you. Pineapple juice is one of the key ingredients here that adds authenticity and pleasant sweetness to this recipe.

Also, you will notice below that the serving size is higher than usual, so you have enough to share with your friends and family!

I suggest you use a very small amount of yeast (less then 1% of the total flour amount) to reduce sourness.

Ready in:  36 hoursServes:  15-18 people
Yield:   22 x 50g RollsUnits:  US, EU

Ingredients

Sourdough Starter 

Dough

  • 720g bread flour 
  • 240 g pineapple juice 
  • 120 g greek yogurt  
  • 90g melted unsalted butter 
  • 100g honey
  • 60 g sourdough starter 
  • 2 large eggs
  • 80 g sugar
  • 14 g salt 
  • 2 g dry instant yeast (optional, to reduce sourness)

Directions 

Day 1

Starter

  • 10 pm dissolve starter in the water, add flour, mix well, cover let sit at room temp 74-78F until it increases in volume in 2 or more times.
  • Learn how to make sourdough starter from scratch here).

Day 2

Dough

  • In a bowl or a pot mix together pineapple juice, greek yogurt, honey, and melted butter, heat until temperature will reach 115F.
  • 8 am pour warm liquid into a bowl of stand mixer add sourdough starter, sugar, instant dry yeast, eggs and flour let autolyse for 1 hour.
  • During the autolyse period the flour becomes fully hydrated. This activates gluten development.
  • 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt mix for a couple more minutes. increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
  • Cover the dough and let it proof for 3-4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.
  • 1 pm transfer the dough to the fridge for cold fermentation for 6-9 hours.
  • 10 pm Remove the dough from the fridge.
  • Divide on 24 equal pieces (about 50g each
  • Pinch all edges to the bottom of a roll, try to round it tightly.
  • Transfer the shaped rolls into the baking pan.
  • Cover rolls and let them proof overnight for 8 -10 hours 70-74F /20-23C until they double in volume.

Day 3

  • 7 am Preheat the oven to 375F.
  • Bake for 10 minutes, then lower temperature to 350F, continue baking until golden brown( about 15-18 min)
  • Total baking time 25-28 min
  • Remove Hawaiian rolls from the oven, spread melted butter over the rolls while they are still hot.
  • Enjoy your Hawaiian rolls!
Hawaiian Rolls

Hawaiian Rolls

187kcal
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Prep 30 minutes
Cook 25 minutes
Overnight Levain Rise 8 minutes
Total 12 hours
Incredibly soft, fluffy, and pillowy enriched sourdough dinner rolls. Canned pineapple juice, honey, and Greek yogurt give these rolls an authentic island sweetness and delicate tender crumb.
Servings 24 Rolls (~50 g each)
Cuisine American / Enriched Sourdough

Ingredients

Sourdough Starter Levain (Night Before)
  • 7 g Sourdough starter
  • 35 g Water
  • 35 g Bread flour
Enriched Hawaiian Dough
  • 720 g Bread flour
  • 240 g Canned pineapple juice warmed to ~115°F / 46°C
  • 120 g Greek yogurt
  • 100 g Honey
  • 90 g Unsalted butter melted
  • 60 g Active sourdough starter levain from the stage above
  • 80 g Sugar
  • 2 Large Eggs
  • 14 g Salt
  • 2 g Instant dry yeast optional, to reduce sourness
Post-Bake Glaze
  • 1 tbsp Melted butter for brushing immediately post-bake

Equipment

Method

Night Before (10:00 PM): Build Levain
  1. Dissolve 7 g starter in 35 g water, then add 35 g bread flour. Cover loosely and let ferment at room temperature 74–78°F (23–26°C) for 8–10 hours until doubled or tripled in size.
Day 2 (8:00 AM): Warm Hydration & Autolyse
  1. In a small pot, combine 240 g pineapple juice, 120 g Greek yogurt, 100 g honey, and 90 g melted butter. Warm gently until reaching 115°F (46°C).
  2. Pour warm liquid into your stand mixer bowl. Add 60 g active starter, 80 g sugar, 2 g instant yeast, 2 large eggs, and 720 g bread flour. Mix into a shaggy mass, cover, and let autolyse for 1 hour.
Kneading & Bulk Proof
  1. Attach dough hook. Mix on low speed (or KitchenAid speed 3) for 3–4 minutes.
  2. Add 14 g salt and mix for 10 more minutes until dough becomes smooth, highly elastic, and passes the windowpane test.
  3. Cover and proof for 3–4 hours at 76–80°F (24–28°C), performing 2 stretch-and-folds during the first 2 hours until slightly puffy.
Cold Fermentation, Division & Overnight Pan Proof
  1. 1:00 PM: Transfer covered dough to the refrigerator for 6–9 hours of cold fermentation.
  2. 10:00 PM: Remove dough from fridge. Divide into 24 equal pieces (~50 g each).
  3. Pinch edges down to shape tight, smooth round balls. Arrange in a greased 9×13 inch baking pan.
  4. Cover pan loosely and proof overnight for 8–10 hours at 70–74°F (20–23°C) until rolls double in size and crowd the pan snugly.
Day 3 (7:00 AM): Bake & Butter
  1. Preheat oven to 375°F (190°C).
  2. Bake rolls for 10 minutes, then reduce temperature to 350°F (177°C) and bake for 15–18 additional minutes (25–28 minutes total) until golden brown.
  3. Remove from oven and immediately brush hot tops with melted butter. Serve warm!

Nutrition

Calories187kcalCarbohydrates32gProtein5gFat4gSaturated Fat2gPolyunsaturated Fat0.4gMonounsaturated Fat1gTrans Fat0.1gCholesterol23mgSodium238mgPotassium61mgFiber1gSugar8gVitamin A129IUVitamin C1mgCalcium15mgIron0.4mg

Notes

  • Why Less Than 1% Commercial Yeast Matters: Including a tiny 3g pinch of instant dry yeast serves a critical flavor purpose here. Enriched sweet doughs take a long time to proof naturally with wild sourdough cultures alone. Adding a tiny commercial helper engine accelerates the fermentation timeline just enough to prevent the dough from developing a sharp, tangy sour flavor, ensuring your rolls keep that authentic, sweet island profile.
  • The Non-Negotiable Canned Juice Rule: Always use canned or pasteurized pineapple juice for this recipe, never raw or fresh-squeezed juice. Raw pineapple contains an active enzyme called bromelain, which aggressively breaks down protein chains. If introduced to your bread mix, it will digest the wheat gluten entirely, turning your dough into a soupy, unbakeable puddle. The pasteurization heating process safely neutralizes this enzyme.
  • Managing High Sugar Hydration: Sugar is highly hygroscopic, meaning it continuously pulls moisture away from flour particles and can make the dough feel quite sticky early on. Do not give in to the temptation to throw in extra flour during step 4. Keep your mixer running on medium-high for the full 10 minutes—the gluten bonds will steadily organize and clear the bowl cleanly.
  • Slowing Down to an Overnight Fridge Proof: If your morning schedule makes baking at 6:30 AM inconvenient, you can easily shift the final proof to a cold timeline. After shaping the 24 rolls in step 7, cover the pan tightly with plastic wrap and slide it straight into the refrigerator for 12 to 16 hours. The next morning, simply set the pan on your counter for 2 to 3 hours to take the chill off and finish puffing up before baking.

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23 Comments

  1. 😫 mine didn’t come together it never firmed up it was like frosting almost. I’m sure I must have weighed something wrong. Hopefully I get it right next time

    Reply

      1. I’m planning on making these amazing sounding rolls for the day after Thanksgiving (11/25). What size baking pan did you use?

  3. Hi! Could you tell what type of sourdough is preferable to use? I mean 100% whole wheat sourdough/ Lievito Madre or hops sourdough starter. Thanks in advance!

    Reply

  4. Hi,
    I can’t wait to try these, they look fantastic! I am wondering if there is a way to print out the recipe? Thank you!

    Reply

    1. Hi!
      Thank you! You will love them.
      We are trying to go green and save a planet. Hope you will understand 🙏

      Reply

    2. I understand what Natasha means about saving the planet, but I prefer a printed copy too, rather than trying to work with my laptop in the kitchen. I tend to use the back of used paper for printing out recipes.

      Reply

      1. I know in the recipe you say the yeast reduces any sourness, but I don’t find that there is any sour taste when not using it. Maybe it is my starter? I gave some other rolls to a friend and told her I used a “sourdough” starter. She said she was disappointed in their flavor because she expected them to taste sour.

  6. hi, this look so good! every recipe of yours that I tried was perfect 👌
    I’d like to ask why we make 128g starter when we only use 60?
    thanks,
    Nava

    Reply

      1. Yes, I wonder too, because the same question applies to other recipes from Natasha, where you make more starter than you are called to use. (I have used it all!)

      1. I used all of it and I just finished baking them this morning! They are beautiful and light! I also used cultured buttermilk, because I didn’t have any Greek yogurt.

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