Homemade Sourdough Hawaiian Sandwich Rolls
These sourdough Hawaiian sandwich rolls are perfectly sweet and soft. They make the best sandwiches and burgers. Long fermented for the health benefits also lends that signature sourdough flavor!
Your family will just love these little sourdough Hawaiian sandwich rolls.
Use them for sandwiches, for toast, burgers, or as a side bread for a meal.
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Years ago, I remember having my first Hawaiian roll from the store and I just loved it!
Sweet, yeasty, and soft, this sourdough version of Hawaiian rolls is made into sandwich rolls instead of dinner rolls.
During the summer, these are perfect for burgers and sandwiches alike.
This recipe uses active sourdough starter and is long fermented for the digestive benefits.
I love using sourdough in my kitchen. It makes the most delicious baked goods in my opinion!
Why you will love this recipe
Easy to make: This recipe is easy to mix up and is allowed to ferment overnight so it is mostly hands off.
Sourdough recipes may seem daunting at first but they are actually much less hands off than you would think. There are a few steps but many hours are usually between those steps that are hands off.
No specialty ingredients needed: Using easy to find ingredients, many of which you will most likely already have on hand.
Long fermented: A long-fermented sourdough recipe is one that is allowed to rise for at least 8 hours and up to 24 hours for the digestibility benefits.
If you find yourself getting bloated after eating bread, long fermented sourdough products may be exactly what you need!
Sourdough does not work for those with Celiac disease!
Ingredients you will need to make this recipe:
Flour: You can use all purpose flour, bread flour, whole wheat flour, or freshly milled flour. Keep in mind, you may need to adjust the flour a bit depending on the option you choose.
If you choose to use freshly milled flour, I recommend using hard white wheat for a lighter airier bread.
This is the grain mill I use and have used for years: https://collabs.shop/rxide2
Sourdough starter: This recipe calls for active sourdough starter meaning it was fed in the last 24 hours. Alternatively, if you keep your starter refrigerated, as long as it has been fed within the last 5-7 days it will work just fine.
If you are brand new to sourdough, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/
Water: I prefer to use filtered water in all of my sourdough recipes. If you have a well it will work good as well.
Salt: I only use Redmond’s real salt, but any sea salt will work great.
Pineapple Juice: I purchase the small cans of Dole Pineapple Juice at my local grocery store. Of course, fresh pineapple juice would be even better! The juice gives these delicious Hawaiian rolls their sweet flavor.
Olive Oil: Use a good quality, preferably organic olive oil. You can substitute with melted coconut oil or melted butter as well. I prefer using olive oil because it adds an extra bit of flavor to the baked goods.
Honey: I use a raw honey, but any honey will work. You can leave it out if you choose.
Egg: Eggs are used as a binder and a fat emulsifier. They lend to the softness and rise of the bread you are making.
**Milk: You may use any milk instead of water for a softer crumb**
Step by Step Instructions for making Sourdough Hawaiian Sandwich Rolls:
Mixing the dough
The night before you want to make these add the ingredients to the bowl of a stand mixer using the dough hook attachment. This is the mixer I use and LOVE: https://collabs.shop/xmipvy
You want to have a shaggy dough. Not too slack, not too dry.
Knead until soft and stretchy. This usually takes 10-12 minutes on speed 2.
You are aiming for passing the window pane test. This means you can stretch the dough very thinly without it tearing.
Alternatively, you can mix this up in a bread machine and allow it to rise in the machine overnight. This is a great way to make the rolls that is very hands off.
If using freshly milled flour mix the flour and wet ingredients (minus the salt) and mix well. Allow to soak for 30 minutes before proceeding with adding the salt and kneading.
Note: Add the first 4 cups of flour and continue adding the flour while it mixes until it cleans the sides of the bowl. I added 4 cups exactly and it was perfect.
Place the dough in a lightly greased bowl and cover.
Fermenting the dough
Allow to ferment over night for the first rise or for 8-12 hours in a warm place.
If your house is really warm allow to rise for 4-6 hours and transfer to the fridge to finish the fermentation process.
Shaping the dough
The next day divide dough into 10 equal pieces using a bench scraper or knife.
Shape each piece of dough into a round shape by cupping the dough in your palm and rolling it around on the countertop.
Place on a parchment lined baking sheet and cover with a damp tea towel or plastic wrap.
Second Rise
Allow to rise an additional 1-2 hours until puffy.
You can brush the tops of the rolls with an egg mixture to make for a deeper brown crust.
Baking the rolls
Preheat the oven to 400 degrees F.
Bake for 15-18 minutes or until golden brown.
Allow to cool on a cooling rack.
Serving suggestions
A burger is just better on one of these sourdough Hawaiian sandwich rolls.
We made turkey barbecue and used these rolls as the vessel. Let me tell you they were wonderful!
You can use these for grilled cheese sandwiches and amp up the flavor for sure!
Split in two, butter, and grill for the best toast you have ever had!
The rolls can be stored at room temperature for up to a week. They also freeze very well for up to 6 months. Place cooled rolls in a freezer safe bag or container.
The egg is optional. It does make a richer and softer roll, it is not necessary.
The age of your starter has a lot to do with the rise time. A young starter will always take longer than a more established and mature sourdough starter. It may be that your starter just needs more time to mature.
Sourdough Hawaiian Sandwich Rolls
Flavorful and soft, these sourdough Hawaiian sandwich rolls are perfect for burgers and sandwiches alike!
Ingredients
- 4-4 1/2 cups flour
- 2 tsp salt
- 1 cup pineapple juice
- 1/2 cup water
- 1/2 cup sourdough starter
- 1/3 cup olive oil
- 1/8 cup honey (optional)
- 1 egg (optional)
Instructions
- The night before add ingredients to the bowl of a stand mixer. Add the first 4 cups of flour and slowly add more until the dough cleans the sides of the mixing bowl.
- Knead for 10-12 minutes on speed 2.
- Lightly grease a large mixing bowl and place the dough inside.
- Cover and allow to ferment 8-12 hours. **see notes below**
- The next day, divide the dough into 10 equal parts.
- Roll each dough ball into a roll by cupping it in the palm of our hand and rolling it against the countertop.
- Place on parchment lined baking sheet and cover with a damp tea towel or plastic wrap.
- Allow to rise 1-2 more hours until fluffy.
- Preheat oven to 400 degrees F.
- Bake for 15-18 minute or until golden brown.
Notes
If you are uncomfortable leaving the dough out for an extended time due to the egg, leave the egg out. It will still turn out great!
If your house is really warm, allow the dough to ferment for 4-6 hours and then transfer to the fridge for up to a week before proceeding with the recipe.
These rolls freeze remarkably well for up to 6 months. Make sure they are completely cool before freezing.
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Hi,
I am attempting the Hawaiian sourdough rolls and have a couple of questions.
1. You mention milk in your top description, however it is not listed in the ingredients so I don’t have it in only the rest of your list. Do I need milk?
2. I added the 4 cups of bread flour (this is what I had the most of) a cup at a time. Then I ended up needing to use the half and the dough is still very sticky. So I started adding small scoops of flour, and probably am at 4 3/4 or 4 5/8. I don’t have a stand mixer and am kneading by hand. Do I continue adding flour until not so sticky?
Sincerely,
Jodi Micale
PS–I make your sandwich bread all the time w/ the everything bagel on top—it is great!
I fixed that on the blog post. You can use milk instead of water for a softer crumb. Also, mix in enough flour to make a workable dough. It will be a bit sticky but as you knead it will become much more workable.
Thank you Mary! My Hawaiian Sandwich rolls have been made now a couple of times—the are delicious and look good. I haven’t figured out how the tops get brown spots unless it is due to the canned pineapple juice. What pineapple juice do yo use?
Jodi
I used canned dole pineapple juice. I’m not sure about that either. I’m so glad you like them!