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Sourdough Hawaiian Rolls (Soft, Fluffy + No Soggy Bottoms)
- Ginger Borden
- Mar 24
- 6 min read
Updated: 4 days ago
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Hawaiian rolls have been a favorite in our house for a long time! My husband and kids have always requested them. So shortly after starting my sourdough journey, I went searching for a recipe to make fluffy, soft, slightly sweet rolls we could enjoy without all the processed ingredients from the store.
When I first started making sourdough Hawaiian rolls, I kept running into the same issues. The bottoms were soggy, the dough felt too wet to work with, and sometimes they just didn’t rise the way I expected.
And honestly… it made me question if I was doing something wrong.
After testing this recipe a few different ways and making small adjustments, I finally landed on a version that works consistently.
Soft, fluffy rolls
Dough that’s actually manageable
And no more soggy bottoms
This is the version I make now; with a few simple changes that made a big difference.
If you just want the recipe, you can jump straight to it below.
But if you’ve struggled with consistency like I did, I’ll walk you through exactly what changed and why it works.
Ingredients for Sourdough Hawaiian Rolls
These are the ingredients to get your yeast activated and ready to go. Combine them together and set aside while you gather the rest. For the full ingredient list, jump to the recipe below.
I’ve made these with both regular dairy and dairy-free swaps (cashew milk and dairy-free butter), and both work well.
What I Changed (and Why It Matters)
When I first started making these rolls, I followed the original recipe exactly.
But I kept running into the same problems; soggy bottoms, dough that was too wet, and rolls that just weren't consistent.
So instead of changing everything at once, I started adjusting one thing at a time.
Skipping the buttering the pans before baking made a big difference.
Using parchment paper fixed the soggy bottoms immediately.
I also stopped using an egg wash.
The brown sugar and butter in the recipe already gives the rolls a beautiful color, so this step wasn’t necessary.
The biggest change was the flour.
The original recipe called for 420g, but the dough was far too wet.
I tested different amounts and found:
500g worked better with bread flour
540g works best for me using all-purpose flour
That one change made the dough easier to work with and much more consistent.
Turns out, it didn't take a complete overhaul. Just a few small tweaks, tested one at a time.
How to Get the Right Dough Consistency
Getting the dough consistency right before bulk fermentation makes all the difference.
You want a soft dough that holds its shape and feels slightly tacky to the touch, but not sticky.
If it’s too wet, the dough will struggle to rise and won’t give you that soft, fluffy texture.
At 420g of all purpose flour (what the original recipe calls for), my dough was extremely shaggy and took all day to rise.
At 540g of all purpose flour, it’s slightly tacky but easy to handle, and rises beautifully.
When the consistency is right, everything else becomes much easier.
Mixing the Dough
Start by adding your yeast mixture, remaining liquid ingredients, and sugar into your mixer.
Add in the flour, sourdough discard, egg, vanilla extract, and salt, then mix on low speed.
Slowly add in the melted butter and increase the speed slightly until the dough comes together.
At this stage, the dough doesn’t need to be perfect, just fully combined.
Remove your dough from your mixing bowl and coat the bowl with olive oil.
First Rise (Bulk Fermentation)
Once your dough is mixed and smooth, transfer it to a lightly greased bowl and cover it.
This first rise can take longer than expected depending on your home temperature.
In my home (around 69°), this step takes longer than many recipes suggest, and that’s completely normal.
You're looking for the dough to become puffy and noticeably larger.
Shaping the Dough Balls (This Step Matters More Than You Think)
When shaping the dough, this step matters more than most people think.
You don’t want to just roll the dough in your hands.
Instead, you want to pull the dough against your surface to create tension.
This helps create that smooth top and gives the rolls their classic shape.
The first time my daughter-in-law made these, she skipped this step and said her rolls turned out more like biscuits.
That surface tension is what gives you that soft, structured roll.
Using a scale, divide your dough into evenly sized portions (about 70g each) for consistent rolls (this comes out to 15).
Second Rise in the Pan
Place the dough balls into a parchment-lined pan.
Cover and allow them to rise again.
The original recipe suggests about 90 minutes, but in my home, this step takes closer to 3 hours.
You’ll know they’re ready when:
the dough balls are touching
and they’ve risen to the top of the pan
Baking the Rolls
Bake at 375° for 20–25 minutes, or until the tops are golden brown.
Because of the sugar and butter in the recipe, the rolls naturally develop a beautiful color without needing an egg wash.
Finishing with Butter
Brush the tops with melted butter as soon as they come out of the oven.
This adds flavor and keeps the tops soft.
Final Result (Soft, Pull-Apart Texture)
These rolls come out soft, fluffy, and easy to pull apart.
Once you get the dough consistency right and give them enough time to rise, they turn out consistently every time.
"I rated this recipe a 10/10. These turned out so much bigger and fluffier, and the bottoms were solid." - a reader who made this recipe
If you love baking with sourdough discard, you might also enjoy my Sourdough Peanut Butter Hawaiian Cookies or my Sourdough Oatmeal Raisin Cookies - both are family favorites!
Sourdough Hawaiian Rolls Recipe
Ingredients
1/2 cup pineapple juice
1/4 cup milk (dairy or non-dairy), warmed to about 110°
1 1/2 tsp instant yeast
1/4 cup packed brown sugar (55g)
540g all-purpose flour
200g sourdough discard (about 3/4 cup)
1 egg
1 tsp vanilla extract
1 tsp kosher salt
3 tbsp unsalted butter (or dairy-free butter), melted (about 42g)
Optional Topping
Melted butter for brushing after baking
Instructions
Combine pineapple juice, milk, yeast, and brown sugar in a mixing bowl.
Add flour, sourdough discard, egg, vanilla extract, and salt. Mix on low speed.
Slowly add melted butter and continue mixing until the dough comes together. Increase speed slightly and mix for about 2 minutes.
Knead until the dough becomes smooth and slightly tacky (not overly sticky).
Transfer to a greased bowl, cover, and let rise until puffy (this may take longer depending on temperature).
Divide dough into 15 equal pieces (about 70g each) using a scale.
Shape each piece by pulling it against the surface to create tension and form smooth balls.
Place dough balls into a parchment-lined 9x13 pan.
Cover and allow to rise until the dough balls are touching and have risen to the top of the pan (about 2–3 hours depending on temperature).
Bake at 375°F for 20–25 minutes, until golden brown.
Brush with melted butter immediately after baking.
My Go-To Sourdough Tools
Over time, I’ve found a handful of tools that make sourdough feel a lot less overwhelming and a lot more doable.
If you want to see exactly what I use, I’ve put it all here:
Sourdough Hawaiian Rolls FAQ
Why are my sourdough Hawaiian rolls dense?
If your rolls are dense, it usually comes down to dough consistency or not enough rise time.If the dough is too wet, it won’t hold structure. If it hasn’t risen enough, it won’t be light and fluffy.
Why did my rolls turn out soggy on the bottom?
This often happens when butter is added directly to the pan before baking.Using parchment paper instead helps prevent moisture buildup and gives you a soft but not soggy bottom.
How long should sourdough Hawaiian rolls rise?
The second rise depends on your kitchen temperature. In a cooler home (around 69°F), it can take closer to 3 hours for the dough balls to expand and touch.
How do I know if my dough has the right consistency?
Your dough should feel soft and slightly tacky but not sticky. If it sticks heavily to your hands, add a little more flour.
Can I make these dairy-free?
Yes! This recipe works well with non-dairy milk and butter substitutes. The texture and flavor still come out soft and slightly sweet.
Why aren’t my rolls smooth on top?
If your rolls look rough or uneven, it’s usually from how they were shaped.Creating surface tension by pulling the dough against your work surface helps give that smooth, classic look.
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