Sourdough Hawaiian Rolls
Servings: 12 rolls
Equipment
- 9" x 13" glass baking dish
Ingredients
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50) water
Dough Ingredients
- 2 tablespoons (28 g) butter
- 1 cup (240 g) pineapple juice
- ¼ cup (60 g) milk
- 3 tablespoons (36 g) sugar
- 1 ½ teaspoons (8 g) salt
- ½ cup (100 g) active sourdough starter
- 3 ⅔ cups (440 g) bread flour
Egg Wash
- 1 large egg lightly beaten
Instructions
Feed Your Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Melt butter: In a small saucepan, melt the butter, pineapple juice, milk, sugar and salt together over low heat. Pour the mixture into the bowl of a stand mixer. Allow the liquid to cool down to room temperature.
- Mix the remaining dough ingredients: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
- Stand Mix and First rise: Using the dough hook attachment, mix the dough on speed #1 for 8 minutes. Cover the bowl and allow the dough to rise at room temperature until it has risen by 50% in size. (See notes.)
- Shape: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 74 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish.
- Second rise: Cover the dish with a tea towel and let rise for 3-4 hours or until puffy.
- Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Brush the top of the dough with the lightly beaten egg. Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked.
Nutrition Facts
Sourdough Hawaiian Rolls
Amount Per Serving (1 roll)
Calories 220
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 313mg14%
Potassium 81mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 5g6%
Protein 6g12%
Vitamin A 70IU1%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
- It's very important to take the ambient temperature of your kitchen into account when working with sourdough. Our recipes are tested in a kitchen that is 68°F (20°C). Both the first and second rise took about 4 hours each. If your kitchen is warmer, you will need to reduce your rising time in the first and second rise to avoid over-proving the dough.
- If you'd like to prepare the dough and bake the rolls at a later time, after shaping the rolls in step 4, cover the dish with plastic wrap and store in the fridge for up to 36 hours. When ready to bake, allow them to have the second rise at room temperature until puffy and proceed with baking.
- If using a tin baking dish bake rolls at 400°F (204°C). Rolls can also be baked in a muffin tin for 23-25 minutes.