Sweet Sourdough Hawaiian Rolls
Sweet sourdough Hawaiian rolls are delicious made with 100% wild yeast. These rolls are sweet and make the best sandwiches or dinner rolls. Sweet sourdough Hawaiian rolls will quickly become a family favorite! They take a little bit longer than a traditional roll, but are well worth the extra (mostly hands-off) time.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 55 grams ripe and bubbly sourdough starter (about 1/4 cup)
- 55 grams all purpose flour (about 7 Tablespoons)
- 55 grams water (about 1/4 cup)
- 150 grams ripe and bubbly levain (scant 2/3 cup)
- 115 grams canned pineapple juice (about 1/2 cup)
- 60 grams milk (about 1/4 cup)
- 1 large egg (about 50 grams)
- 5 grams vanilla extract (about 1 teaspoon)
- 70 grams brown sugar (about 1/3 cup)
- 20 grams potato flakes (see recipe notes, about 3.5 Tablespoons)
- 8 grams salt (about 1 teaspoon)
- 400 grams bread flour (12.5% protein, scant 3 cups)
Instructions
- 1
Mix together 55 grams of ripe and active sourdough starter with 55 grams flour and 55 grams water. Cover and let rise for 3-4 hours until levain has doubled in size, peaked and is airy and filled with bubbles.
- 2
To the bowl of a stand mixer add levain, pineapple juice, milk, egg, vanilla extract, brown sugar, potato flakes, salt and bread flour. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. I like to reserve about a cup of bread flour and add it in as the dough kneads together, making sure that I'm not adding too much flour to the dough.
- 3
Knead together for 8-10 minutes, adding the rest of the flour as needed, until the dough is soft and smooth. The dough should be tacky to the touch, not overly sticky. If it is very sticky, add a little bit more flour, about 20-30 grams at a time.
- 4
Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to maintain the dough temperature right around 78-80ºF (I use this bread proofer to keep my dough temperature consistent). If the dough is colder than this temperature, fermentation will move slower. If it's warmer, fermentation will move faster.
- 5
At the end of about 4 hours, the dough should be puffed up and feel elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again
- 6
Overnight Option: At this point, after the bulk fermentation has finished, you can cover the dough and put it in the refrigerator for 24-48 hours. Proceed with the recipe the next day, shaping and proofing the rolls before baking.
- 7
Shaping: Dump the dough onto a countertop. Cut the dough into 9 equal pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (see video here) to seal the balls and create tension for the roll to rise. Place in an 8 by 8 pan, fitting the rolls snuggling next to each other in a 3 by 3 grid.
- 8
Proofing: Cover the pan with a dish towel and let rise in an 80-85ºF place until puffed up, doubled in size and risen, about 3-4 hours. Do not bake these rolls if they have not risen. Warm the dough up and let them rise longer.
- 9
Baking: Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the rolls from burning. Pre-heat the oven to 400ºF. Brush the rolls with heavy cream or egg wash if desired. Bake for about 20-25 minutes until baked all the way through. Top with melted butter if desired and enjoy!