Sourdough Hawaiian Rolls

 Ingredients

1/2 cup pineapple juice from a can (at room temp) (4 ounces)

1/4 cup milk (non-dairy or regular) warmed to about 110℉  (2 ounces)

1 1/2 teaspoons quick-acting yeast  (5 grams)

1/4 cup packed light brown sugar

3 1/2 cups all-purpose flour

3/4 cup sourdough discard (approximately 200 grams, unfed, at room temp)

1 egg, lightly beaten

1 teaspoon vanilla essence

1 teaspoon kosher salt

3 tablespoons unsalted butter, melted and divided

1 egg mixed with 1 tablespoon water (for brushing)

1 tablespoon extra melted unsalted butter (optional)

Step 1: Create the Dough Mixture

In the bowl of a stand mixer fitted with a dough hook, combine pineapple juice, milk, instant yeast, and brown sugar.

After mixing briefly, add flour, sourdough discard, beaten egg, vanilla extract, and salt to the mixture.

With the mixer set on low, gradually pour in 2 tablespoons of melted butter.

Then, increase the speed to medium and mix for about 2 minutes until a shaggy dough starts to form.

Step 2: Knead the Dough

Transfer the shaggy dough onto a smooth work surface.

Knead by hand for about 3-4 minutes until the dough becomes smooth, soft, and just slightly tacky.

It should not be sticky.

Adjust the dough’s consistency, if necessary, by adding more flour or milk, one tablespoon at a time.

Step 3: First Rise

Move the kneaded dough to a large oiled bowl and cover it with plastic wrap.

Allow the dough to rise for approximately 90 minutes, or until it has doubled in size.

Step 4: Prepare and Shape the Rolls

Brush a 9×13-inch baking pan with the remaining 1 tablespoon of melted butter.

Turn the risen dough onto a smooth work surface and divide it into 15 equal pieces.

Roll each piece into a ball using your palm, and place them seam-side down into the prepared baking pan.

Repeat until you have formed all 15 rolls.

Step 5: Second Rise

Cover the baking pan with plastic wrap or a clean kitchen towel.

Let the rolls rise for an additional 60 minutes until they are puffed and have doubled in size.

Step 6: Bake and Finish

Preheat the oven to 375℉.

Lightly brush the tops of the rolls with egg wash.

Bake the rolls for 20-25 minutes, until they achieve a golden-brown hue.

Allow them to cool slightly in the pan.

For extra flavor, you may choose to brush the rolls with an additional tablespoon of melted butter before serving.