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cooked sourdough hawaiian rolls

Sourdough Hawaiian Rolls

Hailey
These sourdough Hawaiian rolls are incredibly soft and flavorful. Enjoyed plain dolled up as a slider, these dinner rolls are a great addition to your meal rotation.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 25 minutes
Fermentation Period 12 hours
Total Time 12 hours 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 35 slider rolls
Calories 103 kcal

Equipment

  • 1 Kitchenaid Mixer Optional - can knead by hand
  • 1 9x13 Glass Baking Pan
  • 1 Kitchen Thermometer

Ingredients
  

  • 3/4 cup Whole Wheat Flour
  • 4-1/4 cup All Purpose Flour Can swap part of whole with bread flour
  • 1/8 White sugar
  • 1 stick Unsalted Butter 1/4 cup butter. Can use salted
  • 2 tsp Salt If using salted butter, do not add salt
  • 1 tsp Vanilla extract
  • 1/2 cup Sourdough Discard Sourdough discard or active starter
  • 1 Egg
  • 3/4 cup Milk Can substitute dairy free milk or water
  • 3/4 cup Pineapple Juice About the amount from one 20 ounce can of canned pineapple rings

Instructions
 

Short Fermentation Instructions (Bake within 15-20 hours / no bulk fermentation in fridge)

  • Start by adding all ingredients to the bowl of a stand mixer or large mixing bowl.
    Having room temperature eggs and melted butter helps the dough come together easier.
  • If using a stand mixer, stir first by hand until the mixture comes together. Allow it to sit for 15-30 minutes before turning on the mixer to knead the dough. This step will allow the dough to autolayse and reduce the kneading period.
    Knead the dough using your hands or the dough hook attachment on a stand mixer. Knead until you can take a piece of dough and stretch it like a windowpane. With time, it will not stick to the sides of the bowl as it comes together.
    This will take less time to come together in the stand mixer (about 10 minutes) than when kneaded by hand (about 15-20 minutes).
  • Cover the dough with plastic wrap and allow to and on the countertop until the dough has doubled in size.
    Countertop fermentation time range is 4-12 hours. Variability is due to the temperature of your home and amount of whole wheat flour in the dough.
  • The next day, or once it has doubled in size, place the dough on the countertop and shape into a rectangle or square by shaping the dough with your hands. Pull on the sides gently to stretch the dough to the desired size.
  • Use a pastry cutter, divide dough into equal pieces. The recipe will make about 24 large dinner rolls or 35 slider rolls.
    The King's Hawaiian brand are closer to the slider roll size. You can make larger or smaller based on your preference.
  • To shape the rolls, wet your hands and make a circular / cupping motion to roll the dough on the countertop. This will create surface tension.
    Note, the rolls will seem very small until they rise.
  • Place the rolls into a prepared baking pan. We used a 9x13 glass pan with a silicone mat.
    Allow the dough to rise and complete a second rise (about 3-5 hours). The rolls are ready to bake within the oven when they have expanded and became quite fluffy. It is vital to this recipe to complete a long enough second proof or the rolls will seem dense!
    To know when the dough has expanded enough, the exterior of the dough will no longer be tacky when touched and may even have a slight film across the top. They will have doubled (or even close to tripled) in size.
  • Option to add an egg wash or milk wash to the top of the dinner rolls before baking.
    Milk will not change the color but will create a glossy appearance. An egg mixture / wash will darken the top of the rolls.
  • Preheat the oven to 375 degrees Fahrenheit. Cook the sourdough rolls for 20-25.
    The rolls are ready when the tops are golden brown in color. If using a kitchen thermometer, they will be 205-210 degrees.
  • Allow to cool slightly before eating.
    Option to top them immediately with melted butter, honey, jam or flaky sea salt. These can also be made into sliders or sandwiches.

Long Fermented Instructions (Prepare in advance / Bulk Fermentation Period in Fridge)

  • If you would like to prepare these in advance, follow through the recipe through the countertop bulk fermentation time.
  • Once doubled in size, shape the rolls and place them into the fridge (covered) and bake later.
    Note, the longer the dough sits in the fridge the more sour the flavor of the rolls will become.
  • It will take additional time for the dough to complete a secondary rise when removed from the refrigerator.
    It could take an additional hour or two.
    Follow the steps above in regards to second rise tips (IE when they are ready to bake) and notes on baking temperature and time.

Notes

  • If baking to be eat warm / hot at a meal
If baking to be hot at a meal, consider allowing the dough to complete a second rise 3-5 hours prior to when you would like to eat. The rise time will differ depending on how cold the rolls are. If they came out of the fridge and are rising, it will take longer.
  • Fluffy Rolls
To achieve fluffy rolls, ensure the second rise length of time is long enough. If the dough does not rise for long enough, they will be dense. We want to achieve those perfect rolls!
  • Same Day sourdough rolls
This recipe does NOT use commercial yeast, therefore they can not be made in the morning and baked by dinner time due to the two-step rise required.

Nutrition

Serving: 1sliderCalories: 103kcalCarbohydrates: 17.2gProtein: 2.7gFat: 2.5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.6gCholesterol: 9mgSodium: 134mgPotassium: 37mgFiber: 0.6gSugar: 2.2gVitamin A: 89IUVitamin C: 0.3mgCalcium: 12mgIron: 0.7mg
Keyword bread, Dinner, discard, fruit, rolls, sourdough
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