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.

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.

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.

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.

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.

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 9x13 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.

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.