Sourdough Discard Hawaiian Rolls.

These Sourdough Discard Hawaiian Rolls are one of my all-time favorite dinner roll recipes. I take a hybrid approach by using a combination of sourdough starter and organic instant yeast to create a lightly fermented roll with a beautiful rise and fluffy texture. Best of all, you can have these ready within just a few hours.

They are even better than store-bought Hawaiian rolls and are sweetened using only unrefined coconut sugar, plus the natural sweetness of pineapple juice.

You won’t believe how delightful these are – everyone will be begging for more!

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Sourdough Discard Hawaiian Rolls

Healthy Elizabeth

These Sourdough Discard Hawaiian Rolls are one of my all-time favorite dinner roll recipes. I take a hybrid approach by using a combination of sourdough starter and organic instant yeast to create a lightly fermented roll with a beautiful rise and fluffy texture. Best of all, you can have these ready within just a few hours. They are even better than store-bought Hawaiian rolls and are sweetened using only unrefined coconut sugar, plus the natural sweetness of pineapple juice.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

rising time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Servings 15 rolls

Equipment

• stand mixer with dough hook
• digital scale
• 9×13 baking dish
• bench scraper

Ingredients

  

• 130 g 100% pineapple juice at room temperature
• 70 g whole milk slightly warmed (110 ℉)
• 4 tbsp salted butter melted and slightly cooled + more for brushing the tops after baking
• 5 g organic instant yeast
• 75 g coconut sugar
• 200 g sourdough discard
• 1 egg + 1 egg beaten with water for eggwash
• 1 tsp vanilla extract
• 470 g unbleached all purpose flour
• 3 g salt

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Instructions

 

• In the bowl of a stand mixer fitted with a paddle attachment, add the pineapple juice, milk, butter, yeast, coconut sugar, sourdough discard, 1 egg, and vanilla. Mix together until the egg is distributed.
• Add in the flour and salt and set the mixer to medium-low speed and mix for 7-8 minutes, until the dough becomes slightly sheer when stretched (windowpane test), and has come away from the sides of the bowl.

  The dough should be soft and only slightly sticky.
• Grease a large mixing bowl with butter or avocado oil and place the ball of dough in it, turning to coat the dough.

  Cover with plastic wrap and let sit at room temperature for about 1- 1 ½ hours (depending on the temperature of your house), until the dough is puffy and doubled in size.
• Grease a 9×13” baking dish with avocado oil.

  Turn the dough out onto a work surface and press on the dough to deflate it.

  Use a bench scraper to cut and portion out 15 pieces of dough (you can also weigh the pieces on a digital scale to get equal-sized rolls).

  Shape each dough piece into a tight ball and place it in the greased pan. You should get 3 rows of 5 rolls.
• In a small bowl, beat together 1 egg and a splash of water to make an egg wash.

  Brush the tops of the rolls with the egg wash, then cover the dish with plastic wrap and allow the rolls to rise again for 1- ½ hours, or until they have puffed up by about 75% (they do not need to double in size).
• Preheat the oven to 375°F and bake the rolls for 18-20 minutes.

  Place foil on top if they start browning too quickly.

  After baking, immediately brush with melted butter and serve warm!
• These can be stored in an air-tight container for up to 3 ways, but they never last past day 1 in my home.

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