Sourdough Hawaiian Rolls

Sourdough Hawaiian Rolls

“These are my son's favorite rolls. He loves the hint of sweet from the pineapple juice.”

I would love more FREE recipes and tips straight to my IN BOX!

Typically these are put in a 9x13 pan and made into small dinner rolls. For our most recent cookout, I made them as hamburger buns and I put a slice of pineapple and some BBQ sauce on mine. Boy was it delicious!

Prep Time: 20 minutes

Bulk Ferment: Overnight

Cook Time: 18-20 min

Servings: 15 buns

Ingredients

For the Buns:

• 250 g Pineapple Juice, (1 cup)

• 120 g Coconut Milk, (OK to sub milk or almond milk), (½ cup)

• 100 g sugar, (½ cup)

• 115 g starter, active, (½ cup)

• 57 g butter, softened (¼ cup)

• 4 g vanilla, (1 tsp)

• 1 large egg

• 10 g salt, (2 tsp)

• 675 g All Purpose Flour, (5 cups)

For the Egg Wash:

• 1 egg

• 15 g water, (1 Tbsp)

Preparation Steps

1. Add all of the ingredients (except the egg wash) to the stand mixer with a dough hook.

2. Knead until smooth and elastic. About 10-15 minutes.

3. Place the dough in a greased bowl and cover with plastic wrap or a tight lid.

4. Allow to rise overnight. About 8-12 hours.

5. Divide dough into 15 even rolls and place in a greased 9×13 baking dish. (Or shape into hamburger buns, flatten slightly and place on a cookie sheet.) I made each hamburger bun 100g.

6. Cover with a towel and allow to rise until doubled. About 1-3 hours depending on the temperature of your home.

7. Once the dough has doubled, create the egg wash and brush over the dough.

8. Bake for 20-25 minutes at 375 until the rolls are golden in color.

9. Cool.

NOTE
These are a tangy version of a sweet Hawaiian roll. They make the best dinner rolls or use them to make mini sandwiches.

Original recipe by FarmhouseonBoone.

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