Tasty Sourdough Discard Hawaiian Rolls Recipe

A Sweet and Fluffy Delight with a Tangy Twist

Hawaiian rolls are known for their soft, fluffy texture and lightly sweet flavor, making them a favorite for dinner tables, sandwiches, and snacks. This recipe takes the classic Hawaiian roll and adds a tangy depth of flavor by incorporating sourdough discard. The natural fermentation from the discard enhances the rolls’ taste and texture while reducing waste from your sourdough starter.

Why You’ll Love This Recipe

• Zero Waste Baking – A great way to use sourdough discard instead of throwing it away.
• Enhanced Flavor – The slight tang from the discard balances the sweetness of the rolls.
• Soft and Fluffy Texture – Buttery, airy, and perfect for eating on their own or making sandwiches.
• Simple Ingredients – Uses pantry staples and common baking ingredients.
• Versatile and Customizable – Can be enjoyed plain, brushed with honey butter, or used for sliders.

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Ingredients

• ½ cup sourdough discard (unfed)
• ½ cup whole milk, warmed (about 110°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ⅓ cup pineapple juice
• ¼ cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1 large egg + 1 egg yolk (for dough)
• 2 ¾ to 3 cups all-purpose flour
• 1 egg + 1 tablespoon milk (for egg wash)
• Honey butter (optional, for brushing)

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Step-by-Step Directions

1. Activate the Yeast

In a mixing bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy, ensuring the yeast is active.

2. Mix Wet Ingredients

In a large bowl, whisk together the sourdough discard, pineapple juice, sugar, melted butter, salt, egg, and egg yolk. Once combined, stir in the activated yeast mixture.

3. Add the Flour

Gradually add 2 ¾ cups of flour, mixing until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it becomes smooth and slightly tacky.

4. Knead the Dough

Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes elastic and smooth. Alternatively, use a stand mixer with a dough hook for about 5–7 minutes.

5. First Rise

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 ½ to 2 hours, or until it doubles in size.

6. Shape the Rolls

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish.

7. Second Rise

Cover the rolls with a towel and let them rise for another 45 minutes to 1 hour until they are puffy.

8. Bake

Preheat your oven to 375°F. Brush the rolls with an egg wash (1 egg beaten with 1 tablespoon milk). Bake for 18–22 minutes, or until golden brown on top.

9. Brush with Honey Butter (Optional)

While still warm, brush the tops with melted honey butter for extra shine and flavor.

10. Serve and Enjoy

Let the rolls cool slightly before serving. Enjoy them warm with butter, or use them for sliders and sandwiches.

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Variations and Substitutions

• Make it Dairy-Free – Substitute milk with almond or coconut milk and use dairy-free butter.
• Whole Wheat Option – Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
• Extra Sweetness – Increase sugar to ⅓ cup and add a teaspoon of vanilla extract.
• Garlic Butter Topping – Skip the honey butter and brush with garlic butter for a savory version.
• Coconut Twist – Replace butter with coconut oil for a tropical flavor.

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Servings and Timing

• Servings: 12 rolls
• Prep Time: 20 minutes
• First Rise: 1 ½ to 2 hours
• Second Rise: 45 minutes to 1 hour
• Bake Time: 18–22 minutes
• Total Time: About 3 ½ to 4 hours

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Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week. Warm before serving for the best texture.
• Freezing: Freeze baked rolls in a sealed bag for up to 2 months. Thaw and reheat in a 300°F oven for 10 minutes.

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Frequently Asked Questions

Can I use sourdough starter instead of discard?

Yes! You can use an active sourdough starter, but reduce the yeast to 1 teaspoon since the starter will contribute to fermentation.

Why is pineapple juice used in Hawaiian rolls?

Pineapple juice adds a subtle sweetness and acidity, helping to create the signature Hawaiian roll flavor.

Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight and continue with shaping and baking the next day.

How do I know when the dough has risen enough?

The dough should double in size. If you press it lightly and the indentation stays, it’s ready.

What can I use instead of yeast?

You can try a longer fermentation with an active sourdough starter instead of yeast, but the rise time will be much longer (6–12 hours).

Can I bake these in a different pan?

Yes! You can use a round cake pan, muffin tin, or baking sheet. Adjust baking time accordingly.

Why are my rolls dense instead of fluffy?

This can happen if too much flour was added, or if the dough wasn’t kneaded long enough to develop gluten.

Can I add mix-ins?

Absolutely! Try adding shredded coconut, cinnamon, or even small chunks of pineapple for extra flavor.

How do I get a darker crust?

Brush with egg wash and bake a few minutes longer, but watch closely to prevent burning.

Are these good for sandwiches?

Yes! These rolls make perfect slider buns for ham and cheese, pulled pork, or turkey sandwiches.

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Conclusion

These sourdough discard Hawaiian rolls are a delicious way to reduce food waste while baking something truly special. With their soft, fluffy texture and slight sweetness balanced by a touch of tanginess, they are a perfect addition to any meal. Whether enjoyed fresh from the oven or used for sandwiches, they’re sure to become a favorite in your kitchen.

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