Hawaiian Rolls

ByNatalya Syanova
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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

126kcal
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Prep 30 minutes
Cook 25 minutes
Rise & Rest Time 22 hours
Total 22 hours 55 minutes
These homemade Hawaiian rolls are incredibly soft, fluffy, and pillowy. The addition of canned pineapple juice gives them their signature, authentic island sweetness and unique flavor profile, making them perfect for slider buns or an everyday dinner table side.
Servings 24 Rolls
Cuisine American

Ingredients

The Sourdough Starter Levain (Night Before)
  • 10 g Sourdough starter culture
  • 40 g Water
  • 40 g Bread flour
The Island Enriched Main Dough
  • 500 g Bread flour (100%)
  • 120 g Canned pineapple juice (24% – Ensure it is 100% juice, slightly warmed)
  • 100 g Milk (20%)
  • 80 g Active sourdough starter levain (16%)
  • 2 Large eggs (approx. 100g)
  • 70 g Sugar (14%)
  • 6 g Salt (1.2%)
  • 60 g Unsalted butter (12% – Softened completely to room temperature)
  • 3 g Instant dry yeast (Used at less than 1% to balance and reduce natural sourdough sourness)
The Golden Bakery Glaze
  • 1 tbsp Melted butter (For brushing immediately post-bake)

Equipment

Method

Day 1 – Levain Setup & Autolyse
  1. 10:00 PM: In a clean glass jar, dissolve your 10g of starter culture into 40g of water. Whisk together cleanly, then stir in the 40g of bread flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it triples in volume.
Day 2 – Main Dough Mixing & Primary Bulk Proof
  1. 8:00 AM – The Hydration Autolyse: In the bowl of your stand mixer, combine the 120g of warm pineapple juice, 100g of milk, 2 large eggs, 70g of sugar, 3g of instant yeast, and 80g of your active overnight starter. Whisk well, then dump all 500g of bread flour over the liquids. Mix until a rough, shaggy mass forms with no dry spots. Cover and let autolyse undisturbed for 30 minutes.
  2. 8:30 AM: Attach your dough hook attachment. Mix the rested dough on low speed for 3 to 4 minutes until the gluten network starts to gather together. Sprinkle in the 6g of salt and continue kneading for 2 more minutes.
  3. The Butter Incorporation: Turn your mixer up to medium-high speed and begin dropping in your 60g of soft room-temperature butter one tablespoon at a time. Knead continuously for 8 to 10 minutes until the fat incorporates completely and the dough clears the sides of the bowl, becoming smooth, shiny, and highly elastic.
  4. Cover the bowl and let bulk ferment for 4 hours at a warm 76–80°F (24–26°C). Perform 2 separate rounds of structural stretch-and-folds during the first 2 hours of the rise; the dough should look notably light and puffy.
  5. 12:30 PM – Precision Division & Rounding: Lightly grease a 9×13 inch or 10×15 inch rimmed baking pan. Tip the dough onto a clean workspace. Using a bench scraper and kitchen scale, divide the dough cleanly into 24 equal pieces (roughly 40–45g each).
  6. Shape each piece into a tight, uniform ball by pulling the outer edges down into the bottom center, then rolling it firmly against the counter under a cupped hand. Arrange the 24 shaped dough balls side-by-side in rows inside the pan.
  7. Cover the pan loosely with plastic wrap and let the rolls proof on your kitchen counter for 8 to 10 hours at a stable room temperature of 70–72°F (21–22°C) until they completely double in volume and crowd the pan snugly.
Day 3 – Fluffy Morning Bake
  1. 6:30 AM: Preheat your oven to 375°F (190°C).
  2. Slide the pan of puffed Hawaiian rolls into the hot oven and bake for 22 to 25 minutes until the pull-apart tops turn a gorgeous, uniform golden brown.
  3. Remove from the oven. Using a pastry brush, immediately spread your 1 tablespoon of melted butter generously across the piping hot top crusts to soften them into a pillowy texture. Serve warm!

Nutrition

Calories126kcalCarbohydrates20gProtein4gFat3gSaturated Fat2gPolyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.1gCholesterol21mgSodium29mgPotassium46mgFiber1gSugar4gVitamin A105IUVitamin C1mgCalcium12mgIron0.3mg

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

  3. 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.

      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.

  5. 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

  6. 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

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

  8. 😫 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

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