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Sourdough Hawaiian Rolls Recipe

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4.1 from 3 reviews

These Sourdough Hawaiian Rolls are soft, fluffy, and enriched with the tropical sweetness of pineapple juice and honey. Made with a fed and bubbly sourdough starter, whole milk, butter, and egg yolk, these rolls have a glossy, tender crumb and a deliciously sweet, buttery crust. Perfect for breakfast, snacks, or as a side for any meal, they offer a delightful twist on classic rolls with a slight tang from the sourdough and a sweet Hawaiian flair.

Ingredients

Dough Ingredients

  • 80 g Whole Milk
  • 40 g Butter, melted
  • 200 g Pineapple Juice (fresh or canned)
  • 20 g Brown Sugar
  • 530 g All Purpose Flour
  • 1 Egg Yolk
  • 5 g Vanilla Bean Paste
  • 100 g Sourdough Starter (fed and bubbly)
  • 10 g Salt

Topping (Optional)

  • 20 g Butter
  • 20 g Honey

Instructions

  1. Mix Wet Ingredients: In the bowl of your stand mixer, combine the milk, melted butter, pineapple juice, brown sugar, salt, egg yolk, and vanilla bean paste. Mix briefly for about 30 seconds until the sugar and salt dissolve, ensuring an even distribution without any grittiness.
  2. Add Flour and Starter: Add the all-purpose flour and the fed, bubbly sourdough starter to the liquid mixture. Stir gently until the ingredients just begin to come together into a shaggy dough.
  3. Knead the Dough: Attach a dough hook to your stand mixer if you have one. Knead the dough on medium speed until it becomes silky, glossy, and slightly tacky but not sticky. This process typically takes between 3 to 8 minutes depending on your mixer. The dough should pull away cleanly from the sides of the bowl, indicating it's ready.
  4. Bulk Fermentation: Cover the bowl with plastic wrap or a damp tea towel and let the dough ferment. The dough should rise by about 50%, which may take several hours depending on your starter's activity and room temperature. This step develops flavor and strengthens the dough.
  5. Shape the Rolls: After fermentation, tip the dough out onto your work surface. No additional flour is needed as the dough isn’t sticky. Using a metal dough scraper and a scale, divide the dough into 12 equal pieces, each around 80 g. Gently shape each piece into a smooth ball, then arrange them close together in a parchment-lined or lightly greased baking dish or tin so they just touch.
  6. Second Rise: Cover the rolls with a tea towel and let them proof until they double in size and become puffy, about 2 hours. This may take longer if your kitchen is cool.
  7. Prepare for Baking: Once the rolls have risen, brush them generously with melted butter.
  8. Bake the Rolls: Place the baking dish with the rolls into a cold oven, then set the temperature to 180°C (350°F). Bake for approximately 30 minutes until the rolls are golden brown on top. Keep an eye on them to avoid burning due to the sugars in the dough.
  9. Apply Topping and Cool: Immediately after removing from the oven, brush the rolls with a mixture of melted butter and honey for a shiny, flavorful glaze (optional). Transfer the rolls onto a cooling rack and let them cool slightly before serving to enjoy their soft texture.

Notes

  • Keep an eye on the rolls during baking, as the sugar content can cause them to brown quickly or burn on top.
  • The second rise time can vary greatly depending on ambient temperature; a warmer environment speeds up proofing.
  • If you don’t have vanilla bean paste, you may substitute with vanilla extract.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Use a kitchen scale for accurately dividing the dough to ensure uniform rolls.

Find it online: https://recipeplenty.com/sourdough-hawaiian-rolls-recipe/