How long does it take to make Sourdough Hawaiian Rolls?

About 2 hours 30 minutes in total: 2 hours of prep and 30 minutes of cooking.

How many servings does this Sourdough Hawaiian Rolls recipe make?

This recipe makes 15 servings as written; ingredient quantities on this page can be scaled.

Where does this Sourdough Hawaiian Rolls recipe come from?

It was shared by Healing Slice on healingslice.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Sourdough Hawaiian Rolls – 150-Minute Recipe

Name: Sourdough Hawaiian Rolls – 150-Minute Recipe
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 15 servings
Ingredients: 15 g sourdough starter; 15 g sugar; 30 g water; 60 g all-purpose flour; 600 g bread flour; 205 g milk; all of the above tangzhong; 100 g sweet stiff starter; 50 g unsalted butter; 150 g pineapple juice; 100 g brown sugar; 1 egg; 10 g salt; 1 and a splash egg and water

These Sourdough Hawaiian Rolls are soft, sweet, and perfect for any occasion. Made with a sourdough starter, they have a unique flavor and texture that is sure to please. The addition of pineapple juice and brown sugar gives them a hint of tropical flavor.

Recipe by Healing Slice· Structured by ReelsMeals

From: Website(view original)

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Sourdough Hawaiian Rolls – 150-Minute Recipe

Prep Time

2 hr

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns healingslice.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 30 min estimated total time for 15 servings.

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Bread Sourdough Hawaiian Rolls Sweet Rolls

Ingredients

0.53 oz sourdough starter
0.53 oz sugar
1 1/10 oz water
2 1/10 oz all-purpose flour
1 3/10 lb bread flour
7 1/5 oz milk
all of the above tangzhong
3 1/2 oz sweet stiff starter
1 4/5 oz unsalted butter
5 3/10 oz pineapple juice
3 1/2 oz brown sugar
1 egg
0.35 oz salt
1 egg and water

Instructions

1
To a clean jar, add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours). Next, add the sugar (or honey if using) and water, and stir until it becomes milky.
2
Add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
3
Cover the jar loosely and allow it to rest for 10-12 hours.
4
Ensure your sweet stiff starter has at least doubled in size before mixing the dough. In a small saucepan, whisk together 25g bread flour and 125g milk until smooth.
5
Heat the mixture until it thickens to a pudding-like consistency, around 149-158°F (65-158°F). Do not overheat, or it will become too thick.
6
Transfer the mixture to a bowl and let it cool to at least 95-110°F (35-109°F) before adding to your dough.
7
The dough can be mixed by hand or by a stand mixer. Warm the remaining milk in the microwave for 20-30 seconds and allow to cool for a few minutes.
8
In a bowl, combine the stiff starter, brown and white sugar, milk, pineapple juice, melted butter, and cooled Tangzhong. Whisk until fully incorporated and smooth. Then, whisk in the egg until fully incorporated.
9
Next, add the flour and salt, mixing until a dough forms. The dough will be quite stiff, but if the Tangzhong was overcooked and became too thick, add 15-20 grams of milk to help adjust the consistency.
10
Cover the dough and let it rest for 30-45 minutes.
11
After the dough has rested, knead it on a clean surface until it becomes smooth. Not much additional flour should be needed, as the dough will feel quite stiff - that's completely normal.
12
Place the kneaded dough in a bowl coated with butter and cover it for 45 minutes to 1 hour.
13
Return to the dough and perform 1 stretch and fold, cover it, and let it rest for the remainder of the bulk rise (doubled in size). Timing can vary based on the temperature in your home. A warm environment around 75-76°F will help the dough rise faster.
14
The dough can be shaped and refrigerated overnight or the dough can be refrigerated for up to 24 hours and shaped when ready to use.
15
Line a 9x13 pan with parchment paper for easy roll removal and hassle-free cleanup.
16
Turn the dough out on a clean surface and divide it into 15 equal pieces (around 80 grams each) using a food scale.
17
Shape each dough piece into a ball, starting by pinching the seams together into the center.
18
Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out and tighten it up with the palm of your hand and a flat surface.
19
Place each roll into the baking pan, cover with plastic wrap, and place into the refrigerator overnight.
20
The next day, when ready to bake, remove the rolls from the fridge and let them rise in a warm spot until they double in size, becoming puffy and soft to the touch (about 4-6 hours).
21
Once ready to bake, preheat the oven to 375°F and whisk together 1 egg and a splash of water.
22
Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown.
23
Top with melted butter and enjoy these Sourdough Hawaiian rolls warm.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Prepare Tangzhong Early

Whisk the bread flour and milk, heat to a pudding‑like consistency, then cool before adding to the dough.

Adjust Dough Consistency

If the tangzhong is too thick, add 15‑20 g milk to the dough to reach the proper stiffness.

Refrigerate Shaped Rolls Overnight

After shaping, place rolls in the pan, cover with plastic wrap, and refrigerate before the final rise.

Final Rise Before Baking

Remove refrigerated rolls, let them rise in a warm spot until doubled in size (about 4‑6 hours) before baking.

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