Sourdough Hawaiian Rolls
Soft and slightly sweet rolls made with sourdough starter and fresh pineapple juice, perfect for any meal.
Ingredients
For the dough
- 1 cup Sourdough starter The base for fermentation and flavor.
- 1 cup Pineapple juice Adds sweetness and moisture to the rolls.
- 1 cup Whole milk Contributes to tenderness and richness.
- 3 cups All-purpose flour The structure of the rolls.
- 1/4 cup Honey Provides natural sweetness and moisture.
- 4 tablespoons Melted butter Enhances flavor and softens the dough.
- 1 teaspoon Salt Balances the sweetness and enhances overall flavor.
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter, pineapple juice, whole milk, honey, melted butter, and salt. Stir to combine.
- Add the flour and mix until a sticky, shaggy dough forms.
- Cover the bowl with a clean towel or plastic wrap and let the dough ferment at room temperature for 8 hours or overnight. The dough should rise and become puffy.
Shaping and Baking
- In the morning, lightly flour your work surface and place the dough on top of the flour.
- Divide the dough into 18 equal pieces.
- Gently shape each piece into a round roll and place them in a buttered 9×13 baking dish.
- Cover the rolls with a towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours.
- Preheat your oven to 375°F (190°C).
- Once the rolls have risen, bake for 30 minutes, or until the tops are golden brown.
- Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy finish.
- Let cool slightly before serving.
Notes
For best flavor, use fresh pineapple juice that is not from concentrate. Experiment with toppings like toasted coconut or nuts before baking for added texture and flavor.