If you’ve been around here for a while, you know how much I love my 100% sourdough Hawaiian roll recipe. It’s one of my all-time favorites… soft, fluffy, perfectly sweet, and completely irresistible. But I know not everyone has an active starter ready to go at all times, so I created this version using sourdough discard.
These fluffy sourdough discard Hawaiian rolls are inspired by that beloved original recipe, but streamlined for ease and convenience, giving you the same soft, sweet, buttery results without needing to feed your starter first. They’re simple, reliable, and just as magical fresh from the oven.
Why I Love This Recipe
- Soft, fluffy texture: Sliceable, tender, and perfect for sandwiches, toast, garlic bread, or just by itself.
- Uses sourdough discard: You get that subtle sourdough flavor and depth without a long fermentation.
- Quick to make: A little instant yeast helps it come together fast, so you get homemade bread with sourdough character in a fraction of the time.
- Beginner-friendly & reliable: Simple ingredients, clear steps, and consistent results—great for new sourdough bakers or anyone with extra discard.
Frequently Asked Questions
What kind of yeast can I use?
Any yeast works for this recipe. I used active dry yeast, but instant yeast can be mixed directly with the dry ingredients (without activation) and will typically rise a bit faster. If using active dry yeast, simply hydrate it in the warm liquid first before mixing the dough.
Can I make these rolls ahead of time?
Yes — and this works especially well for busy holidays or gatherings. After shaping the rolls and placing them in your baking pan, cover tightly and refrigerate overnight. The next day, remove them from the fridge and allow them to sit at room temperature until puffy and slightly domed (this can take 1–2 hours depending on your kitchen). Then bake as directed. This method actually makes timing much easier!
Can I freeze the baked rolls?
Absolutely. Once completely cooled, place the rolls (whole or separated) into an airtight freezer-safe bag or container and freeze for up to 3 months. To reheat, let them thaw at room temperature and warm in a 300°F oven for about 8–10 minutes until soft and heated through. They taste freshly baked after warming!
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour will work in this recipe. The rolls may be slightly less chewy and a touch more tender. I recommend holding back about 10–15 grams of liquid at first and adding it gradually if needed, since all-purpose flour absorbs a bit less than bread flour.
Ways to Use Sourdough Discard Hawaiian Rolls
These soft and sweet rolls are incredibly versatile. Here are some of our favorite ways to enjoy them:
- BBQ Sliders – Slice the rolls in half, fill with shredded BBQ chicken or pulled pork, brush the tops with melted butter, and warm until gooey and irresistible.
- Ham & Cheese Party Sliders – Layer sliced ham and Swiss, brush with a buttery mustard glaze, and bake until melty and golden.
- Breakfast Sliders – Fill with scrambled eggs, crispy bacon or sausage, and cheddar cheese for the ultimate make-ahead breakfast sandwiches.
- Mini Burgers – Their soft, slightly sweet flavor pairs perfectly with juicy burger patties and classic toppings.
- Thanksgiving Leftover Sliders – Turkey, stuffing, cranberry sauce, and a swipe of gravy tucked inside? Unreal.
- Dinner Rolls with Honey Butter – Serve warm with whipped honey butter for a simple but unforgettable side.
How to make sourdough discard Hawaiian rolls: step-by-step
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the rolls and let them rise for another 2 hours, then bake.
Ingredients
- 100 grams sourdough discard (brought to room temp & no more than a week old)
- 150 grams milk (warmed)
- 50 grams unsalted butted (melted)
- 150 grams canned pineapple juice
- 100 grams brown sugar
- 40 grams white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 560 grams bread flour
- 10 grams salt
- 7 grams (2 & 1/4 teaspoons) instant or active dry yeast
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Parchment paper
- 9×13 inch pan with rimmed sides
Instructions
This recipe can be mixed by hand or using a stand mixer.
- If using active dry yeast: Warm 150 grams of milk to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
- If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.
- Once the yeast is activated whisk in the sourdough discard, melted butter, pineapple juice, brown sugar, white, sugar, and vanilla extract until combined. Then whisk in the egg.
- Next, add the flour and salt (instant yeast can be tossed in at this point) until a rough dough is formed. It will be quite sticky and shaggy, this is normal.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need too much extra flour. If using a stand mixer, knead for the same amount of time.
- Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard Hawaiian rolls
- The dough can be shaped and refrigerated overnight OR baked the same day.
- Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup.
- Turn the dough out on a clean surface and divide it into 20 equal pieces (around 60 grams each) using a food scale.
- Shape each dough piece into a ball, starting by pinching the seams together into the center.
- Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
- Place each roll into the baking pan, cover with plastic wrap, and let the rise until doubled in size (1-2 hours).
Need more time? The shaped Hawaiian rolls can be covered and refrigerated overnight and baked the following day.
Brush and bake the sourdough discard Hawaiian Rolls
- The Hawaiian rolls are ready to be baked once they have doubled in size and are nice and puffy.
- Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.
- Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown (check them at 25 minutes).
*To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.
- Upon removing the rolls from the oven, brush the tops with butter for an even softer crust. Let them cool for 10-15 minutes before enjoying warm.
- Sourdough discard Hawaiian Rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently in microwave or oven to restore freshness.
More recipes like this
- Sourdough Hawaiian Rolls (soft & sweet!)
- Sourdough Discard French Bread (so soft!)
- Easy Sourdough Discard Sandwich Bread (super soft!)
- Sourdough Hamburger Buns
Fluffy Sourdough Discard Hawaiian Rolls (soft and sweet!)
Fluffy sourdough discard Hawaiian rolls that are incredibly soft and sweet, the easiest way to turn extra sourdough discard into pillowy, bakery-style dinner rolls your whole family will love.
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Parchment paper
- 9x13 inch pan with rimmed sides
Ingredients
- 100 grams sourdough discard (brought to room temp & no more than a week old)
- 150 grams milk (warmed )
- 50 grams unsalted butter (melted )
- 150 grams canned pineapple juice
- 100 grams brown sugar
- 40 grams white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 560 grams bread flour
- 10 grams salt
- 7 grams (2 & 1/4 teaspoons) instant or active dry yeast
Instructions
-
This recipe can be mixed by hand or using a stand mixer.
If using active dry yeast: Warm 150 grams of milk to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.
If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.
-
Once the yeast is activated whisk in the sourdough discard, melted butter, pineapple juice, brown sugar, white sugar, and vanilla extract until combined. Then whisk in the egg.
-
Next, add the flour and salt (instant yeast can be tossed in at this point) until a rough dough is formed. It will be quite sticky and shaggy, this is normal.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need too much extra flour. If using a stand mixer, knead for the same amount of time.
-
Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).
Shape the sourdough discard Hawaiian rolls
-
The dough can be shaped and refrigerated overnight OR baked the same day.
-
Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup.
-
Turn the dough out on a clean surface and divide it into 20 equal pieces (around 60 grams each) using a food scale.
-
Shape each dough piece into a ball, starting by pinching the seams together into the center.
-
Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
-
Place each roll into the baking pan, cover with plastic wrap, and let them rise until doubled in size (1-2 hours).
Need more time? The shaped Hawaiian rolls can be covered and refrigerated overnight and baked the following day.
Brush and bake the sourdough discard Hawaiian Rolls
-
The Hawaiian rolls are ready to be baked once they have doubled in size and are nice and puffy.
-
Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.
-
Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown (check them at 25 minutes).
*To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.
-
Upon removing the rolls from the oven, brush the tops with butter for an even softer crust. Let them cool for 10-15 minutes before enjoying warm.
-
Sourdough discard Hawaiian Rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently in microwave or oven to restore freshness.
Notes
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the rolls and let them rise for another 2 hours, then bake.
Pineapple juice: Using any canned pineapple juice will work well. Do not use fresh pineapple juice as it breaks down the gluten and will make the dough a sticky mess.
Sourdough discard: Avoid using a discard that is more than a week or 2 old as it will produce an unpleasant flavor.
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