Sourdough Hawaiian Rolls
These fluffy sourdough hawaiian rolls are soft, buttery, and slightly sweet, with just the right amount of pineapple flavor and sourdough tang.
Equipment
- 1 Stand mixer or large mixing bowl
- 1 9” x 13” pan or 14” cast iron skillet
- 1 measuring cups and spoons
- 1 parchment paper
- 1 Tea Towel
Ingredients
- 1 cup sourdough starter, active or discard
- ½ cup brown sugar
- 1 ½ cups pineapple juice
- 1 cup melted butter or other fat
- 1 teaspoon salt
- 5 cups flour
Instructions
- Add all ingredients to a stand mixer fitted with a dough hook or a large mixing bowl. Add flour as needed until the dough pulls away from the sides of the bowl.
- Knead in a stand mixer on medium speed for at least 5 minutes, or by hand for at least 10 minutes, until the gluten is well developed. A mixer makes this step easy while you work on other kitchen tasks.
- Place the lid on the mixer bowl, or cover with a tea towel and allow it to do its bulk fermentation, or first rise at room temperature for 8-10 hours or overnight, depending on the temperature of your kitchen.
- The next day, divide the dough ball into 15 equal pieces and shape them by rolling them around on the countertop to create tension on the dough, or shape by putting your thumb in the center of the roll and pinching the sides together. (See video below).
- Place it in a greased 9” x 13” baking dish.
- Cover with a tea towel and allow to rise in a warm place for 1 to 2 hours or until doubled. If you’re going to be out of the house, you can always raise these rolls in the refrigerator for several hours as well.
- Preheat oven to 350 degrees.
- Bake for 35-40 minutes or until a deep golden brown.
- Brush the tops of the rolls with butter and allow to cool a bit before serving. These rolls pair well with sweet or savory. Enjoy them plain with butter, as mini burgers, or cube them for a delicious French toast bake or Hawaiian bread pudding.
- Store leftovers in a ziplock bag or other airtight container for 3-4 days on the countertop or a week in the refrigerator. These rolls can also be frozen for up to six weeks.
Notes
- Plan ahead: For noon rolls, mix the dough the night before. For evening rolls, mix in the morning for the best long-fermentation results.
- Let rise fully: Allow the dough to double in size—don’t rush the rise for light, airy rolls.
- Slow the rise: If needed, shape the rolls and let them rise in the refrigerator.
- Freeze: Freeze baked rolls for up to 6 weeks. Thaw and warm in the oven before serving.
- Develop the gluten: Knead 5 minutes in a mixer or 10 minutes by hand. Use the windowpane test to check for proper gluten development.
- Smaller batch: Cut the recipe in half if desired.
- Use parchment: Line your baking pan with parchment for easy removal.
- Using discard: Sourdough discard can be used with a couple tablespoons of active dry yeast.
