Sourdough Hawaiian Rolls (soft & sweet!)

These Sourdough Hawaiian Rolls take soft and fluffy to the next level, thanks to a combination of sweet stiff starter and the tangzhong method. Unlike a basic recipe, the sweet stiff starter enhances the depth of flavor, giving these rolls a subtle tang and long-lasting freshness.

Meanwhile, the tangzhong—a cooked flour and water paste—locks in moisture, creating an ultra-soft, pillowy texture that stays fresh for days. With their delicate sweetness, golden buttery crust, and tender crumb, these rolls are perfect for sliders, sandwiches, or simply enjoying warm with butter!

Why I love this recipe

• 100% Sourdough – Naturally leavened with no commercial yeast, making it easier to digest and full of flavor.

• Incredibly Soft & Fluffy – The Tangzhong method locks in moisture, creating an unbelievably tender texture.

• Stays Soft for Days – Thanks to the Tangzhong technique, these rolls remain fresh and pillowy longer than typical sourdough bakes.

• Stiff starter- Sourdough Hawaiian rolls are made with a sweet stiff starter, making the texture so soft and pillowy. Additionally, the dough is long-fermented with no sour flavor.

What is the tangzhong method?

The Tangzhong method is a simple technique that involves cooking a small portion of flour and liquid (usually water or milk) into a roux before adding it to the dough. This process pre-gelatinizes the starches in the flour, allowing them to absorb more moisture and retain it throughout baking.

The result? A dough that’s softer, more elastic, and stays fresh longer. It’s a game-changer for creating light, fluffy bread—perfect for these soft sourdough Hawaiian rolls.

What is a sweet stiff starter?

A sweet stiff sourdough starter is a type of sourdough starter that is characterized by its low hydration and sweetness. Stiff starters typically have around 50% hydration or less, which makes them thicker and more dough-like in texture. The sweetness comes from the sugar and the natural fermentation process of the starter, which produces sugars that give the dough a sweet flavor. This ultimately mutes that notable sourdough tang that isn’t always desired in sweet recipes.

How to make Sourdough Hawaiian Rolls: step-by-step

Baker’s schedule: make the sweet stiff starter the evening before the dough is mixed. Mix the dough the following morning and allow it to rise until doubled in size. Shape & place them in the refrigerator overnight. Pull from the fridge the following morning to rise and bake.

Fermentation temperatures: Enriched dough tends to rise slower due to the additions of butter & eggs. The dough does well in a warmer temperature. My dough took 6 hours to double around 75-76 degrees F.

Ingredients

For the sweet stiff starter:

• 15 grams active sourdough starter (recently fed)
• 15 grams sugar (or honey)
• 30 grams water
• 60 grams all-purpose flour

Tangzhong:

• 25 grams bread flour
• 125 grams milk

Dough:

• All of the tangzhong from above
• 100 grams of sweet stiff starter
• 50 grams unsalted butter (melted)
• 80 grams of milk
• 150 grams pineapple juice (canned not fresh)
• 100 grams brown sugar
• 30 grams sugar
• 1 large egg
• 575 grams bread flour
• 10 grams salt

For the egg wash:

• 1 beaten egg and a splash of water for brushing the dough

Equipment

• Mixing bowl
• Food scale
• Bench/dough scraper
• Parchment paper
• 9×13 inch pan with rimmed sides

Instructions

Make the sweet stiff starter:

• 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.

• Lastly, 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.

• Cover the jar loosely and allow it to rest for 10-12 hours.

Make the tangzhong

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.

• Heat until the mixture thickens to a pudding-like consistency, around 149–158°F (65–70°C). Do not overheat, or it will become too thick.

• Transfer to a bowl and let it cool to at least 95–110°F (35–43°C) before adding to your dough.

Mix the dough

The dough can be mixed by hand or by a stand mixer.

• Warm the remaining milk in the microwave for 20-3o seconds and allow to cool for a few minutes.

• 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.

**It is okay if the stiff starter does not fully dissolve, it will break down during kneading.

• 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.

• Cover the dough and let it rest for 30-45 minutes.

Knead the dough

• 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.

• Place the kneaded dough in a bowl coated with butter and cover it for 45 minutes to 1 hour.

• 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 off of the temperature in your home. A warm environment around 75-76 degrees F will help the dough rise faster.

Shape the sourdough Hawaiian rolls

• 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.

• 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 15 equal pieces (around 80 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 place into the refrigerator overnight.

Second Rise & Bake

• 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). For a quicker rise, place them in the oven with the light on to create a warm environment.

*For the best soft and fluffy texture, avoid baking the rolls too soon—allow them to fully complete their second rise for the perfect light and airy result.

• 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.

*To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.

• Top with melted butter and enjoy these Sourdough Hawaiian rolls warm.

• Sourdough 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.

More Sourdough Recipes

• Soft Sourdough Breadsticks (olive garden dupe)
• Stuffed Sourdough Cheese Buns (with garlic butter)
• Sourdough Hamburger Buns
• Soft Sourdough Dinner Rolls