Savory Sourdough Discard Hawaiian Rolls Recipe

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Growing up, I always thought sourdough starter was something you either used right away or tossed in the trash. That’s what my mom did, anyway. Whenever she’d feed her starter, the discard would go straight into the garbage bin without a second thought.

Now I know better, and these Hawaiian rolls have become my favorite way to use up that sourdough discard. They’re softer and slightly tangier than the store-bought version, with that familiar sweet taste we all remember from childhood lunch boxes. It’s the kind of recipe that makes you wonder why you ever threw away starter in the first place.

What Kind of Sourdough Discard Should I Use?

For these Hawaiian rolls, you’ll want to use unfed sourdough discard that’s at room temperature – this means the starter that you’d normally throw away during your regular sourdough feeding schedule. The discard can be fresh from your most recent feeding, or you can use discard that you’ve been collecting in the fridge for up to a week. If you’re pulling your discard from the fridge, just make sure to let it come to room temperature before mixing it into your dough. The great thing about using discard in this recipe is that you don’t need it to be active or bubbly since we’re also using commercial yeast for the rise. If your discard seems a bit watery, just give it a quick stir before measuring.

Options for Substitutions

Here’s what you need to know about making swaps in these fluffy rolls:

• Sourdough discard: If you don’t have sourdough discard, you can replace it with ¾ cup of plain yogurt or sour cream. The texture might be slightly different, but you’ll still get that nice tangy taste.
• Pineapple juice: Out of pineapple juice? Try using orange juice mixed with 1 tablespoon of honey. This combo helps maintain that sweet tropical flavor that makes these rolls special.
• Quick-acting yeast: Regular active dry yeast works too – just increase the initial proofing time by about 5-10 minutes until you see it get nice and foamy.
• All-purpose flour: You can use bread flour for a chewier roll, or replace up to 1 cup with whole wheat flour (though the rolls will be denser).
• Brown sugar: White sugar plus 1 teaspoon of molasses works as a substitute. Or use coconut sugar for a slightly different but still sweet flavor.
• Egg wash: If you’re out of eggs for the wash, brush the tops with milk or heavy cream instead. The shine won’t be quite as glossy, but they’ll still brown nicely.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in these rolls – using cold sourdough discard or pineapple juice can prevent proper yeast activation, so make sure everything is at room temperature before mixing. When kneading the dough, resist the urge to add extra flour even if it feels sticky at first – this dough should be soft and slightly tacky, and adding too much flour will result in dense, heavy rolls instead of the light, fluffy texture we’re after. A common mistake is not giving the rolls enough time for their second rise after shaping – they should be noticeably puffy and almost doubled in size before baking, which typically takes 45-60 minutes in a warm spot. For the best results, brush the rolls with egg wash before baking and again with melted butter right after they come out of the oven for that signature glossy, soft top.

What to Serve With Hawaiian Rolls?

These sweet and fluffy Hawaiian rolls are perfect for so many meals! They’re great as dinner rolls alongside grilled meats like pulled pork, teriyaki chicken, or ham – the slight sweetness from the pineapple juice really complements these savory dishes. For breakfast or brunch, try splitting them and using them for sliders with eggs and cheese, or simply spread them with butter and jam while they’re still warm from the oven. If you’re hosting a party, these rolls make excellent mini sandwiches – try filling them with deli meats, chicken salad, or even a scoop of tuna salad for an easy appetizer or light lunch option.

Storage Instructions

Keep Fresh: These homemade Hawaiian rolls stay soft and tasty at room temperature for up to 2 days when stored in a sealed plastic bag or airtight container. For longer storage, pop them in the fridge where they’ll keep for up to 5 days. Just remember to let them cool completely before storing to maintain that perfect texture!

Freeze: These rolls are perfect for freezing! Once they’re completely cool, place them in a freezer bag, squeeze out the air, and they’ll stay good for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need.

Warm Up: To enjoy your rolls later, let them thaw at room temperature if frozen. When you’re ready to eat, wrap them in foil and warm in a 350°F oven for about 5-7 minutes, or give them a quick 10-15 seconds in the microwave. A little pat of butter on warm rolls makes them taste fresh-baked!

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	110-130 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 30-40 g
• Fat: 60-70 g
• Carbohydrates: 250-270 g

Ingredients

• 1/2 cup pineapple juice from a can (at room temp)
• 1/4 cup milk (non-dairy or regular) warmed to about 110℉
• 1 1/2 teaspoons quick-acting yeast
• 1/4 cup packed light brown sugar
• 3 1/2 cups all-purpose flour
• 3/4 cup sourdough discard (approximately 200 grams, unfed, at room temp)
• 1 egg, lightly beaten
• 1 teaspoon vanilla essence
• 1 teaspoon kosher salt
• 3 tablespoons unsalted butter, melted and divided
• 1 egg mixed with 1 tablespoon water (for brushing)
• 1 tablespoon extra melted unsalted butter (optional)

Step 1: Create the Dough Mixture

In the bowl of a stand mixer fitted with a dough hook, combine pineapple juice, milk, instant yeast, and brown sugar.

After mixing briefly, add flour, sourdough discard, beaten egg, vanilla extract, and salt to the mixture.

With the mixer set on low, gradually pour in 2 tablespoons of melted butter.

Then, increase the speed to medium and mix for about 2 minutes until a shaggy dough starts to form.

Step 2: Knead the Dough

Transfer the shaggy dough onto a smooth work surface.

Knead by hand for about 3-4 minutes until the dough becomes smooth, soft, and just slightly tacky.

It should not be sticky.

Adjust the dough’s consistency, if necessary, by adding more flour or milk, one tablespoon at a time.

Step 3: First Rise

Move the kneaded dough to a large oiled bowl and cover it with plastic wrap.

Allow the dough to rise for approximately 90 minutes, or until it has doubled in size.

Step 4: Prepare and Shape the Rolls

Brush a 9×13-inch baking pan with the remaining 1 tablespoon of melted butter.

Turn the risen dough onto a smooth work surface and divide it into 15 equal pieces.

Roll each piece into a ball using your palm, and place them seam-side down into the prepared baking pan.

Repeat until you have formed all 15 rolls.

Step 5: Second Rise

Cover the baking pan with plastic wrap or a clean kitchen towel.

Let the rolls rise for an additional 60 minutes until they are puffed and have doubled in size.

Step 6: Bake and Finish

Preheat the oven to 375℉.

Lightly brush the tops of the rolls with egg wash.

Bake the rolls for 20-25 minutes, until they achieve a golden-brown hue.

Allow them to cool slightly in the pan.

For extra flavor, you may choose to brush the rolls with an additional tablespoon of melted butter before serving.

Enjoy your freshly baked rolls!