Kelly Jensen January 23, 2023 Breads 23 Comments
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These sourdough Hawaiian rolls are a fluffy & sweet bread recipe, no-knead and rise overnight. This pantry staple sweet bread is great for sliders, French toast, or just as a snack!
Mix the dough with a spoon, let the bread rise overnight, and form the rolls and bake the next day. This overnight sourdough Hawaiian bun recipe is simple and delicious, and a great bread for a BBQ, potluck, or gathering.
After making my sourdough brioche bread a few weeks back, I was inspired to make one of my favorite sweet bread recipes: Hawaiian rolls! I love the delicious Hawaiian rolls you get at the store are a particular favorite of mine!) and wanted to recreate it with my sourdough starter.
And let me tell you – these little sweet rolls make the perfect bite for breakfasts, brunches, sliders, and toast! The sweetness of the Hawaiian rolls is a fantastic flavor and will really level up your bread game. Whether you are new to sourdough baking or a seasoned pro, this a great recipe to make with sourdough discard.
This No Knead Sourdough Hawaiian Rolls Recipe Is
- Light
- Airy
- Sweet
- Flaky
- Simple
- Flavorful
- Made without Kneading
- An easy overnight bread
Sweet Sourdough Discard Recipes for Hawaiian Rolls
This Sourdough Hawaiian rolls recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste. Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead.
I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste. This Hawaiian bread recipe uses unfed starter, so just use the discard straight from the bowl.
What Makes Rolls Hawaiian?
Hawaiian rolls are made with pineapple juice, to give the dough a light and sweet flavor. You can use fresh pineapple juice, frozen, or even canned. I actually used the juice leftover from this canned pineapple, which I love! That way I can enjoy the pineapple chunks in my recipes (My Aloha BBQ Tofu recipe is a perfect savory/sweet dinner recipe) and use the juice in this bread, or a margarita!
What’s In This Overnight Sourdough Hawaiian Rolls Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Sourdough Starter Discard:you canbuy sourdough starter, or I havea great guide on how to make your own in one week!
- Pineapple Juice:the pineapple juice gives this Hawaiian bread it’s distinctive sweetness. You can use fresh pineapple juice, but I used the juice that is packed inthis canned pineapple(which is 100% juice, so it’s perfect!).
- All Purpose Flour:
- Granulated Sugar
- Active Dry Yeast:I stocked up on thisactive yeastwhich I always find plenty of uses for in my kitchen!Active dry yeastis great for overnight breads and this easy quick bread recipe too! Sourdough starter has naturally occurring yeast, but I like to add some volume with a packet of dry yeast too.
- Milk
- Butter, can be plant based if desired.
- Eggs
- Water
One of the BEST Pantry Bread Recipes
These Hawaiian sweet rolls with sourdough starter recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand.
How Do I Make Hawaiian Rolls with Sourdough Starter?
This may look like a complicated recipe because it has a lot of steps, but believe me this is a simple and easy bread to bake! It’s actually easier than my normal sourdough recipe because you don’t have to knead it.
- In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
- Add melted butter, milk, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
- Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
- The next morning, grease 2 8×8 loaf pans. Turn dough out onto a well-floured work surface.
- Divide dough into 2 equal sections. And then divide each of those sections roughly into 9 equal parts. Each of those 9 parts will become one roll. I used my hands to roll the dough into balls, then placed them in the 8×8 in baking dish. Each baking dish should have 9 rolls. Cover, and allow dough to rise in the baking dishes in a warm place for 2 hours or until doubled in size (mine has taken up to 4 hours on colder days).
- Preheat oven to 375 degrees Fahrenheit. Brush the tops of the rolls with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 22 to 28 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
- Allow buns to cool on a rack for at least 45 minutes before slicing.
Dietary Modifications
- To make these sweet rollsvegan: substitute the eggs, butter, and milk for plant based varieties. I’ve actually made this Hawaiian bread with almond milk before and it tastes great!
- To make dairy free: use plant-based milk and butter.
More Fun Sourdough Discard Recipes We Love!
Sourdough Bagels Recipe (Vegan)
Vegan Sourdough Muffins with Blueberries
Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)
Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)
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Sourdough Hawaiian Rolls
Kelly Jensen
Soft and fluffy no knead sourdough Hawaiian rolls take very little prep time. This pantry staple sweet bread is great for sliders, breakfast buns, and dipping!
5 from 15 votes
Print Recipe Pin
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Rise Time 14 hours hrs
Total Time 14 hours hrs 35 minutes mins
Course Baked Goods, Bread, Breakfast
Cuisine American
Ingredients
- 1 cup sourdough starter unfed
- 4 1/2 to 5 cups all-purpose flour plus extra for sprinkling
- 2/3 cup sugar
- 2 teaspoons Sea Salt
- 2 1/4 teaspoons 1 packet active yeast
- 1/4 cup pineapple juice
- 1/4 cup milk
- 2 tablespoons melted butter
- 1 egg
- 1 cup warm water
- Egg wash 1 egg mixed with 2 tablespoons cold water
Instructions
In a large mixing bowl, add the sourdough starter, flour (start with 4 1/2 cups), sugar, active yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
Add melted butter, milk, pineapple juice, and egg to a bowl, scramble well with a fork until combined. Add the egg mixture to the center of the flour well. Pour the warm water over the egg mixture. With a large spoon, mix well to combine all ingredients into a dough. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
Cover with plastic wrap and place bowl in the refrigerator overnight (8 to 12 hours).
The next morning, grease 2 8×8 loaf pans. Turn dough out onto a well-floured work surface.
Divide dough into 2 equal sections. And then divide each of those sections roughly into 9 equal parts. Each of those 9 parts will become one roll. I used my hands to roll the dough into balls, then placed them in the 8×8 in baking dish. Each baking dish should have 9 rolls. Cover, and allow dough to rise in the baking dishes in a warm place for 2 hours or until doubled in size (mine has taken up to 4 hours on colder days).
Preheat oven to 375 degrees Fahrenheit. Brush the tops of the rolls with egg wash (1 egg mixed with 2 tablespoons water) and place in oven to bake for 18 to 24 minutes. Top should be brown, but if it starts to look burnt, then cover with foil and continue to bake.
Allow rolls to cool on a rack for at least 45 minutes before slicing.
Nutrition
Calories: 178kcalCarbohydrates: 35gProtein: 5gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 277mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 58IUVitamin C: 1mgCalcium: 12mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!
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Posted in Appetizers, Baking, Breads, Breakfast, Favorites, For Entertaining, Hawaiian, Make Ahead, Pantry Recipes, Side Dishes, Snacks, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes
About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
View all post by Kelly Jensen | Website
23 Comments
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Jada Scott February 22, 2024 at 2:07 pm
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can i use discard instead of sourdough starter? if so what is the ratio?
Terri
So delicious! I need to use more flour, but they turned out so yummy tyPingback:BBQ Deviled Eggs Recipe
Stephanie August 29, 2023 at 10:27 pm
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I need to make these for sandwiches this weekend!
Nicole February 20, 2023 at 9:21 pm
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These are epic! I think this will be my new go to recipe for rolls. So easy to whip up at night and bake the next day. So soft and deliciousSusan January 25, 2023 at 5:20 pm
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Fun to make yummy to eatKarla December 20, 2022 at 9:21 pm
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I used about 1/2 c honey instead of sugar and only 1/2 c water.Gwen Rahn December 14, 2022 at 12:49 pm
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I just fed my sourdough. Can I still message this recipe with no changes?
Gwen Rahn December 14, 2022 at 12:50 pm
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Please pardon my typo
Mia June 23, 2022 at 5:46 pm
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Would honey work as a sugar substitute?
Meredith April 11, 2022 at 12:57 pm
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Would it be ok to use fed starter?
The Herbeevore Post author April 11, 2022 at 5:18 pm
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HI Meredith – yes, you absolutely can! I’ve made it both ways.
Meredith April 11, 2022 at 6:30 pm
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Would I still need to use yeast?
The Herbeevore Post author April 11, 2022 at 6:47 pm
Reply
Hi Meredith, I did still use yeast to get a better rise on them – unfortunately, I haven’t tried it without yeast. If you try it without yeast, please let me know how it turns out!
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Mark Hopkins November 25, 2021 at 5:02 pm
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I just made these for today’s Thanksgiving feast and everyone loved them. I used a mix of all-purpose flour and bread flour, around a 3:2 ratio. I’ve never had a recipe which rose so much in the refridgerator overnight, and then they expanded nicely again when put in the 8×8 pans.Also, I would recommend using a thermometer probe to make sure the interior of the rolls gets to around 200 F. Had I pulled mine out when the tops were browned, they wouldn’t have been done in the centers. I covered with foil at around 20 minutes when they were golden brown and the temps inside were 180 F and it took about another 10 minutes to get to 200. But it well worth the wait!
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