Sourdough Hawaiian Rolls

Soft, pillowy Hawaiian rolls made with sourdough! The pineapple juice in the dough gives these just the right amount of sweetness.

Sometimes you just need a Hawaiian roll and no other roll will do. These homemade sourdough Hawaiian rolls are great to eat on their own as dinner rolls, for making sandwiches, and as the basis for all sorts of baked sliders!

Hawaiian rolls vs. regular dinner rolls

Hawaiian rolls and dinner rolls have more in common than not (they look similar, are made with almost identical methods, and are both baked in pans to pull apart). What makes Hawaiian rolls a class of their own in the world of rolls is their distinct softness and sweetness.

If you're comparing recipes, two main differences between this much-loved sourdough dinner roll recipe and this Hawaiian roll recipe are:

• Pineapple juice is the primary liquid. This, in addition to some added sugar, is what gives these Hawaiian rolls their signature sweetness.
• An egg wash before baking. The egg wash is what makes these rolls get perfectly browned.

A word about the pineapple juice

I use a (6-ounce) can of pineapple juice for one batch of these rolls. Any other form of canned pineapple juice will work as well, you'll just want to weight out 190 grams for the recipe.

A tip from King Arthur Flour is you can also use fresh pineapple juice here but you MUST heat it to 200 degrees and let it cool to room temperature before adding to the dough. Heating pineapple juice will kill off its enzymes, which would otherwise destroy your gluten.

What makes these rolls so soft

I think the softness of a King's Hawaiian Roll can only be achieved in a factory, but these get pretty close!

Here's what makes them so soft:

• Butter - Fat adds richness to dough and also makes it softer.
• Egg - The egg in the dough helps to make the dough extra soft, and the egg wash keeps the crust from getting tough while it bakes.
• Sugar - One of the more important roles sugar plays in bread baking is making the dough soft. Here, it's in the form of regular sugar, as well as the sugar in the pineapple juice.
• A wet dough - This is a very wet dough! This is part of what keeps it soft and prevents it from getting tough. Also, a reason you will definitely want a stand mixer to make these!

Working with wet dough

This is a really wet dough, and that's one of the reasons these rolls are so soft.

When you initially mix your dough, it will look more like batter than regular bread dough. This is okay! As it rises and gluten develops, it will get less sticky and easier to work with.

You'll definitely want to add flour to your work surface while shaping the rolls. But I think the real key to working with a wetter dough like this is to just go for it. Remember you're the boss - I'm pretty sure dough can sense fear 😉

To make sliders with these

Baked sliders are maybe the best use of Hawaiian rolls!

To make sliders, remove all the rolls from the pan after they've cooled. Try to keep them all in one piece. Slice them in half, and transfer to a baking sheet lined with parchment paper. Layer whatever sandwich fillings you want on the bottom halves. Replace the tops, and brush with melted butter. (I use 3 tablespoons melted butter + salt + garlic powder per tray of rolls). Tent with foil and bake for 20 minutes at 350 degrees. Bake an additional 5-10 minutes without the foil for crispier tops.

Since Hawaiian rolls are a go-to choice for pulled pork sandwiches, I must direct you to the best pulled pork I have ever made. It's a multi-day process but SO worth it. I stopped shopping for a smoker once I started making pulled pork this way, because it's every bit as good.

Okay, go forth and enjoy your Hawaiian rolls in all the ways you can!