Description
Deliciously soft and slightly sweet sourdough Hawaiian rolls made with pineapple juice and a naturally fermented sourdough starter. These rolls have a tender crumb and a golden crust, perfect for sandwiches or as a side for any meal.
Ingredients
Sourdough Starter
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
Dough
- 2 tablespoons butter
- 1 cup pineapple juice
- 1/4 cup milk
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 cup active sourdough starter
- 3 2/3 cups bread flour
- 1 large egg (lightly beaten, for brushing)
Instructions
- Feed Your Starter: About 12 hours before making the dough, prepare ½ cup (100 g) of active sourdough starter by mixing sourdough starter, flour, and water in a clean jar. Stir well, loosely cover the jar, and let it rise at room temperature until it doubles in size and has plenty of bubbles (about 12 hours).
- Melt Butter and Liquids: In a small saucepan over low heat, melt butter with pineapple juice, milk, sugar, and salt until combined. Pour this mixture into the mixing bowl and let it cool to room temperature.
- Combine Dough Ingredients: Add bread flour and the active sourdough starter to the liquid mixture. Stir gently with a spatula until all ingredients are incorporated and no dry flour remains. Cover the bowl and let the dough rest at room temperature for 1 hour.
- Mix Dough: Attach the dough hook to your stand mixer and mix the dough on speed #1 for 8 minutes. This kneading develops the gluten structure.
- First Rise: Cover the bowl and let the dough rise at room temperature until it increases by about 50% in size, approximately 2-3 hours depending on temperature.
- Shape Rolls: Turn the risen dough onto a floured surface. Divide it into 12 equal pieces, about 74 grams each. Shape each piece into a smooth ball by pulling the dough sides to the bottom and pinching them to seal. Place the rolls seam side down in a lightly greased glass baking dish.
- Second Rise: Cover the dish with a tea towel and let the rolls rise for 3-4 hours, or until they look puffy and slightly risen.
- Preheat Oven: About 20 minutes before baking, preheat your oven to 375°F (190°C).
- Egg Wash and Bake: Brush the tops of the risen rolls lightly with the beaten egg. Bake for 25-30 minutes until the rolls develop a golden brown crust. The internal temperature should reach 190°F when fully baked.
Notes
- Make sure the sourdough starter is active and bubbly before using for best rise.
- Allow the dough to rise until it increases by 50% during the first rise for proper texture.
- If your kitchen is cool, rises may take longer; be patient for the dough to fully develop.
- Use a kitchen thermometer to check the internal temperature of the rolls to ensure doneness.
- Adjust flour slightly if dough feels too sticky or dry; bread flour brands vary.
- Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
