Potato Flake Sourdough Hawaiian Bread

Soft, sweet, and full of flavor, this Potato Flake Sourdough Hawaiian Bread is a delicious twist on the classic Hawaiian Roll Sliders! Using a potato flake sourdough starter as the leavening agent, this enriched bread has that signature tropical flavor from pineapple juice and just a touch of vanilla.

Whether you’re baking it for a Christmas dinner, making a spinach dip bread bowl or simply slicing it up for sandwiches, this loaf is a must-try addition to your favorite sourdough recipes.

Why You’ll Love This Recipe

This bread has the softness of fluffy Hawaiian rolls but with enough structure to hold up to being used as a bread bowl or loaf of bread. 

Unlike regular bread made with commercial yeast, this loaf is fermented with a homemade potato flake starter recipe, giving it depth of flavor, better digestibility, and a beautiful golden crust. 

If you are trying potato flake sourdough bread for the first time, you may want to know a little bit more about a potato flake starter. You may want to know how to feed it, what is it, or a million other question. Don’t be discouraged though, this Hawaiian bread isn’t just for seasoned bakers, new bakers can make this too!

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Tools You’ll Need

Having the right tools on hand can make this baking experience smoother:

• Stand mixer with dough hook – Makes kneading easier, but you can also use a wooden spoon and elbow grease.
• Banneton basket or medium bowl with tea towel – For the second rise.
• Pastry brush – For applying the egg wash.
• Instant-read thermometer – To check for doneness (look for 190°F).
• Parchment paper – For transferring and baking the loaf.
• Cookie sheet or pizza stone – For baking the loaf if making the large loaf
• Loaf pans – Optional: Use depending on your desired shape.
• Wire rack – For cooling the bread evenly.

The Recipe: Potato Flake Sourdough Hawaiian Bread

Find the full recipe card with instructions and measurements at the bottom of this post.

Ingredients

• Canned pineapple juice
• Milk
• Softened butter
• Brown sugar
• Eggs
• Vanilla extract
• Bread flour
• Salt
• Olive oil or butter, for greasing
• Active potato flake starter

Instructions on How to Make Potato Flake Sourdough Hawaiian Bread

Make the Dough: 

In the bowl of a stand mixer, add the softened butter, pineapple juice, brown sugar, vanilla extract, potato flake sourdough starter, salt, flour, and the whole egg, plus one yolk. Save the egg white in a small bowl for the egg wash.

Knead: 

Mix on low for about 4 minutes until the dough starts pulling away from the bowl. Then switch to medium-high speed and knead for 5 more minutes until the dough forms a smooth ball. It should feel soft, slightly tacky but not sticky.

Shape & First Rise: 

Remove dough from the bowl and shape into a tight ball. Use the counter to help create tension on the surface of the dough ball by pulling the ball towards you and moving in a circular motion.

Dough Rise: 

Grease a large bowl or the mixing bowl used, and place dough into the bowl, turning to coat. Cover with a bowl cover or plastic wrap and place in a warm place to rise for 8 hours, or until doubled. 

Punch Down & Shape: 

Gently deflate the dough to remove air bubbles. Shape into a round loaf and place in a floured lined banneton basket or a bowl with a floured tea towel.

Second Rise: 

Cover the bread dough with plastic wrap or a clean plastic bag to prevent the dough from drying out. Set in a warm place to rise, about 4-6 hours or until doubled in size.

Transfer & Egg Wash:

Carefully transfer the risen dough onto a parchment lined rimmed baking sheet, round cake pan, pizza stone or loaf pans (if making into loaves). The best way is to place the parchment paper and pan over the basket and carefully but quickly flip the bowl and pan over together at the same time to prevent the dough from deflating. 

Beat the egg white with 1 T of water and use a pastry brush to gently brush the egg wash over the loaf. 

Bake: Bake in a preheated 350°F oven for 20 minutes uncovered, then loosely cover with foil and bake another 20 minutes. Check for doneness with an instant-read thermometer—look for 190°F internally.

Cool & Serve: 

Let cool on a wire rack slightly before slicing. Serve warm or at room temperature.

Potato Flake Sourdough Hawaiian Bread Serving Ideas

This bread is soft enough to enjoy on its own, but here are a few creative ways to serve it:

• Spinach Dip Bread Bowl – Hollow out the center and fill with dip. This is my favorite way to use this loaf of bread! Here is my favorite spinach dip recipe!
• Mini Bread Bowls – Divide into 4 individual rolls and bake in small bowls.
• French Toast Cups – Cube leftovers and bake into bread pudding or muffin cups.
• Hawaiian Sourdough Sandwich Bread Recipe – For a classic loaf, bake in two 8×4” loaf pans.

Tips for Success

• Use an active starter – A bubbly, well-fed potato flake starter gives the best rise and flavor.
• Avoid adding too much flour – A little extra flour is fine if your dough is too sticky, but too much will make the loaf dense.
• Measure by weight when possible – It’s more accurate than cups.
• Check your dough, not the clock – Rising times will vary based on the temperature of your home.
• Cool before slicing – Cutting into warm bread can squish the crumb.

Make It Your Own

Looking to tweak it the next time? Try these swaps or additions:

• Sub coconut oil for the butter for tropical flair.
• Use fresh pineapple juice instead of canned.
• Want more sweetness? Sprinkle cup sugar over the top with the egg wash before baking.

How to Store and Freeze Potato Flake Sourdough Hawaiian Bread

Let the loaf cool completely before storing. Wrap tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. You can also freeze individual slices, just like you would individual rolls. Reheat in a warm oven or toaster for that fresh-baked feel the next day.

FAQs

Can I use active dry yeast instead of starter?

This recipe is designed for a natural yeast sourdough using a potato flake sourdough starter, but if you’re in a pinch, you can add 1 teaspoon instant yeast to the mix and reduce the rise time.

What’s the difference between instant potato flakes and other starters?
A potato flake starter is made with instant potato flakes, 3/4 cup sugar, and warm water. It’s a great starter recipe for beginners because it’s more predictable and easy to maintain.

Can I use purpose flour instead of bread flour?

​You can, but the loaf may be slightly less chewy and more tender. All purpose flour works fine, especially if it’s all you have on hand.

More Recipes You’ll Love

• Potato Flake Sourdough Cinnamon Rolls
• Sweet Sourdough Hawaiian Rolls
• Homemade Sourdough Bread
• Sourdough Discard Recipe Ideas

Pin for later and share with a friend 

This delicious bread is one of those recipes that really wows the crowd!. It’s perfect to serve at a gathering and then save the leftovers for breakfast the next day and turn into french toast!, this loaf is a best option for anyone who loves sweet Hawaiian rolls and wants to make a loaf version. 

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome

Potato Flake Sourdough Hawaiian Bread

Magen Jones – littletennesseehome.com

Soft, sweet, and full of flavor, this Potato Flake Sourdough Hawaiian Bread is a delicious twist on the classic Hawaiian Roll Sliders! Using a potato flake sourdough starter as the leavening agent, this enriched bread has that signature tropical flavor from pineapple juice and just a touch of vanilla.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Fermentation 16 hours hrs

Total Time 16 hours hrs 55 minutes mins

Course Appetizer, Side Dish, Snack

Servings 1 large loaf

Equipment

• Stand mixer with dough hook – Makes kneading easier, but you can also use a wooden spoon and elbow grease.
• Banneton basket or medium bowl with tea towel – For the second rise.
• Pastry brush – For applying the egg wash.
• Instant-read thermometer – To check for doneness (look for 190°F).
• Parchment paper – For transferring and baking the loaf.
• Cookie sheet or pizza stone – For baking the loaf if making the large loaf
• Loaf pans – Optional: Use depending on your desired shape.
• Wire rack – For cooling the bread evenly.

Ingredients

  

• ¾ cup canned pineapple juice 180 grams
• 2 tablespoons milk 32 grams
• 4 tablespoons softened butter
• ⅓ cup brown sugar 78 grams
• 1 egg and 1 egg yolk
• 1 teaspoon vanilla extract
• 4 cups bread flour 614 grams
• 1 teaspoon salt 5 grams
• Olive oil or butter for greasing
• ¾ cup active potato flake starter
• Egg wash: 1 egg white + 1 tablespoon water

Instructions

 

• In the bowl of a stand mixer, add the softened butter, pineapple juice, brown sugar, vanilla extract, potato flake sourdough starter, salt, flour, and the whole egg, plus one yolk. Save the egg white in a small bowl for the egg wash.
• Mix on low for about 4 minutes until the dough starts pulling away from the bowl. Then switch to medium-high speed and knead for 5 more minutes until the dough forms a smooth ball. It should feel soft, slightly tacky but not sticky.
• Remove dough from the bowl and shape into a tight ball. Use the counter to help create tension on the surface of the dough ball by pulling the ball towards you and moving in a circular motion.
• Grease a large bowl or the mixing bowl used, and place dough into the bowl, turning to coat. Cover with a bowl cover or plastic wrap and place in a warm place to rise for 8 hours, or until doubled.
• Gently deflate the dough to remove air bubbles. Shape into a round loaf and place in a floured lined banneton basket or a bowl with a floured tea towel.
• Cover the bread dough with plastic wrap or a clean plastic bag to prevent the dough from drying out. Set in a warm place to rise, about 4-6 hours or until doubled in size.
• Carefully transfer the risen dough onto a parchment lined rimmed baking sheet, round cake pan, pizza stone or loaf pans (if making into loaves). The best way is to place the parchment paper and pan over the basket and carefully but quickly flip the bowl and pan over together at the same time to prevent the dough from deflating.
• Beat the egg white with 1 T of water and use a pastry brush to gently brush the egg wash over the loaf.
• Bake in a preheated 350°F oven for 20 minutes uncovered, then loosely cover with foil and bake another 20 minutes. Check for doneness with an instant-read thermometer—look for 190°F internally.
• Let cool on a wire rack slightly before slicing. Serve warm or at room temperature.