You can mix this recipe by hand or with a stand mixer. If using active dry yeast, warm the milk to about 90–95°F. Add the yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes until it becomes creamy and foamy. Be careful not to exceed 95°F as it can damage the yeast.

If using instant yeast, you can add it directly to the bowl with the flour and other dry ingredients without activating it first. Just ensure the milk is warm but not hot for proper dough rising.

Once the yeast is activated, whisk in the sourdough discard, melted butter, pineapple juice, brown sugar, white sugar, and vanilla extract until well combined. Then, add the egg and mix.

Next, incorporate the flour and salt (add the instant yeast at this point if using) until a rough, sticky dough forms. This is normal.

Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

After resting, knead the dough into a smooth ball for about 3–6 minutes. Avoid adding too much flour to prevent dense rolls. If using a stand mixer, knead for the same duration.

Once kneaded, place the dough in a buttered or oiled bowl, cover it, and let it rise until it has doubled in size, which should take about 2 hours.

You can shape the dough and refrigerate it overnight or bake it the same day. Prepare a 9×13 pan by lining it with parchment paper for easy removal.

Turn the dough out onto a clean surface and divide it into 20 equal pieces (approximately 60 grams each) using a food scale.

Shape each piece into a ball by pinching the seams together and scooping it under itself to tighten. You can also use your palm against a flat surface to round it out.

Place each roll into the baking pan, cover with plastic wrap, and let them rise until they have doubled in size, which may take 1-2 hours.

If you need more time, you can cover the shaped rolls and refrigerate them overnight, then bake the next day.

Once the rolls have doubled in size and are puffy, preheat the oven to 375°F. Whisk together 1 egg and a splash of water to create an egg wash, and brush it over the rolls.

Bake for 25-30 minutes or until they are lightly golden brown, checking at 25 minutes. To ensure they are fully baked, the internal temperature should reach 190–200°F (88–93°C).

After removing the rolls from the oven, brush the tops with butter for a softer crust. Allow them to cool for 10-15 minutes before enjoying them warm.

These sourdough discard Hawaiian rolls are best enjoyed the same day but can be kept fresh for 2–3 days in an airtight container or tightly wrapped in plastic. Reheat gently in the microwave or oven to restore freshness.