Sourdough Hawaiian Rolls
These Sourdough Hawaiian Rolls are sweet, fluffy, and super soft. They are filled with sweet, pineapple flavor and are made with sourdough discard and yeast so they can be made in just a few hours.
Servings: 15 rolls
Ingredients
Dough
- 150 grams canned pineapple juice ½ cup + ⅛ cup
- 60 grams milk ¼ cup
- 57 grams butter, softened ¼ cup
- 1 large egg 50 grams
- 100 grams sugar ½ cup
- 55 grams brown sugar ¼ cup
- 10 grams vanilla extract 2 teaspoons
- 200 grams sourdough discard, ideally room temp (cold starter will slow the process) heaping ¾ cup
- 18 grams instant yeast 2 Tablespoons
- 10 grams salt 2 teaspoons
- 600 grams bread flour 4 ¼ cup
Toppings
- Egg wash: 1 egg +1 teaspoon of water
- 1-2 Tablespoons melted butter and flaky sea salt for top
Instructions
- Warm up the pineapple juice and milk for 30-40 seconds in the microwave or on the stovetop in a small saucepan until it is about 100℉.150 grams canned pineapple juice, 60 grams milk
- Add all the ingredients for the dough to the bowl of a stand mixer. Be sure to read the instructions on your yeast to see if it can be added directly or needs to be activated ahead of time. Using the dough hook attachment, mix until combined and then knead on low for 15 minutes or until the dough is smooth and elastic and pulling away from the sides of the bowl. If the dough is very sticky, add a little extra flour.57 grams butter, softened, 1 large egg, 100 grams sugar, 55 grams brown sugar, 10 grams vanilla extract, 200 grams sourdough discard, ideally room temp (cold starter will slow the process), 18 grams instant yeast, 10 grams salt, 600 grams bread flour
- Let the dough rest for a couple minutes. Perform the windowpane test by pulling a section of the dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for a few more minutes.
- Place the dough onto a lightly floured work surface or countertop and form the dough into a ball.
- Place into a bowl and cover for the first rise. I prefer to cover it with a lid or dinner plate rather than a tea towel to keep the dough from drying out. Keep the dough at 80°F for a shorter rise. At this temperature, the dough will take about 90 minutes to double in size.
- Once doubled, punch down the dough and place it on a lightly floured surface. Divide the dough ball into 15 even balls. If you prefer smaller rolls you can make 20.
- Flatten out each section and pull the corners to the middle. Pinch the seams together and then roll over the dough ball. With your hand in cupping shape rotate the ball until it is a smooth ball.
- Place the rolls in a greased 9×13 baking dish. If you make 15 rolls do 5 rows of 3. If you do 20 rolls do 5 rows of 4. Let the dough balls rise covered at 80℉ for about 1 hour to 1 hour 15 minutes for the second rise until puffy and risen. To determine if they are ready, perform the poke test by lightly flouring a spot on one of the rolls and poking the dough with your finger. If the dough springs back immediately, it needs more time. If the indent stays they are ready to bake.
- Preheat the oven to 350°F. Brush the tops of the rolls with an egg wash to get golden brown rolls. Bake for 22-25 minutes until golden brown and rolls have an internal temperature of 190°F. Egg wash: 1 egg +1 teaspoon of water
- Remove from the oven and brush with 1-2 Tablespoons melted butter. Sprinkle the tops with flaky sea salt.1-2 Tablespoons melted butter and flaky sea salt for top
Notes
Do not use fresh pineapple juice in this recipe as the enzymes will break down the gluten.
Preparing in advance
- Refrigerate: If you want to make these rolls earlier in the day and bake later, you can refrigerate the rolls covered after shaping them. This can be done before or after the second rise. If you let the rolls double in size in the pan and then place them in the fridge, you can bake them straight from the fridge. If you do not, pull the pan out of the fridge and let the rolls double in size in a warm spot before baking. The rolls can be refrigerated for 1-2 days.
- Freezing rolls: These rolls freeze so well after baking. Flash freeze them on a sheet pan for an hour or two. Once frozen, place them in a freezer safe bag for up to 3 months. To reheat the rolls, let them defrost on the counter and then place on a sheet pan in the oven at 350 degrees Fahrenheit for a couple minutes or place them in the microwave for 30 seconds or so.
- Freezing roll dough: You can also freeze the dough directly after shaping these. Add them to a sheet pan to freeze for 1-2 hours and then place the frozen rolls in a freezer safe bag. When you are ready to use them, pull the rolls from the freezer. Let the rolls defrost and rise for 4-6 hours (or longer if not in a warm spot). If you are going to let the rolls be in the freezer longer than 3 days you may want to add 10-20% more yeast. Bake within 2 weeks for best results.
Nutrition
Serving: 1roll | Calories: 248kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 297mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
