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 hours||Serves: 15-18 people|
|Yield: 22 x 50g Rolls||Units: US, EU|
- 7 g sourdough starter
- 35g water
- 35 g bread flour
- 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)
- 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).
- 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.
- 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!
22 thoughts on “Hawaiian Rolls”
Where do I find recipe for your beautiful SD Hawaiian Rolls? Thank you!💜
Please check the recipe above the comments 🙏
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?
I have the same question ))) thank you!
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!)
Sorry, it was a typo.
I just fixed it 🙏
Thank you so much!
It was my typo
You don’t need so much,
I’ll fix it 🙏
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.
Thank you, Barbara for your kind feedback 🙏 I’m so glad you liked them 🙏
I also didn’t use the yeast.
Great 🙏 how did you like the flavor?
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.
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!
Thank you! You will love them.
We are trying to go green and save a planet. Hope you will understand 🙏
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.
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!
I was using 100% hydration sourdough starter
Hello, Natasha. I’m new to your website. The recipe says 22 rolls, but the pictures show 24 rolls.
Is it 22 rolls x 50 gms each or 24 rolls x 50 gm each? Thanks.
Sorry it was a typo. Should be 24.
Thank you for pointing it out 🙏
I’m planning on making these amazing sounding rolls for the day after Thanksgiving (11/25). What size baking pan did you use?
Sorry I’m probably too late with answering. It was 9×13 inches