Sourdough Hawaiian Rolls
Soft, slightly sweet, and wonderfully tender, these Sourdough Hawaiian Rolls are perfect for weekend brunch or holiday sides. The tangy starter and pineapple juice yield a light crumb and glossy top.
Ingredients
Wet ingredients
- 1 cup active sourdough starter (fed and bubbly) Use a well-fed, bubbly starter for best rise and flavor.
- 1 cup pineapple juice Look for not-from-concentrate juice for the best flavor.
- 1/2 cup whole milk
- 1/3 cup honey
- 2 tablespoons melted butter Plus more for brushing.
Dry ingredients
- 3 3/4 cups all-purpose flour
- 1/2 tablespoon salt
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter, pineapple juice, 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 until it rises and becomes puffy.
- In the morning, lightly flour your work surface and place the dough on top of the flour; divide it into 18 equal pieces.
- Gently shape each piece into a round roll and place them in a buttered 9x13 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).
Baking
- Once risen, bake for 30 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove and immediately brush the tops with melted butter for a glossy finish.
Notes
Brush with butter right after baking to keep crust soft and add shine. Store cooled rolls in an airtight container at room temperature for 2 days or freeze for longer storage.