These are so much better than the ones you buy at the store. I mean don’t get me wrong, those are great too. These are just so fresh and delicious.
I used the King Arthur Flour recipe and changed it up just a bit (as I do). Rather than make a separate sponge, I used sourdough starter discard. I did add a bit extra salt because I find their recipes are often less salty than I prefer.
I like to use SAF Instant Premium yeast because it can really take the abuse of overnight rises, or even refrigerated week-long rises. Using potato flour in these also makes a nice soft roll.
Kneaded it in the stand mixer and refrigerated overnight.
The next morning I formed into dough balls. Make SURE the pan is well oiled! Some of mine stuck (although I wasn’t very gentle trying to get them out of the pan). Still tasted delicious.
And allowed them to rise. They weren’t kidding when they said that sweet rolls take longer to rise! This took about 3 hours at 90 degrees in my Breville Airfry Smart Oven on the proof setting. I can tell you that it would have taken longer had my temperatures not been so consistent!
And bake in a 350 degree Fahrenheit pre-heated oven for 20 minutes. Mix the leftover egg white with a tablespoon of water and brush over tops of rolls. Return to oven and cook for 6-10 minutes until golden brown.
Me made these into sliders!!
King Arthur Flour’s Hawaiian Rolls
Ingredients
- 2 teaspoons SAF Instant Premium Yeast
- ½ cup sourdough starter
- 1/2 cup pineapple juice, canned
- 4 tablespoons butter softened
- 1/3 cup brown sugar
- 2 large eggs plus 1 egg yolk white reserved
- 2 3/4 cups flour
- 2 tablespoons potato flour
- 2 teaspoons salt
Instructions
- Combine all ingredients save 1 egg white. Knead in a stand mixer until dough is soft. Place in oiled cambro or gallon bag and refrigerate overnight. Form into 12 balls and place in half pan or 9X13 pan that is WELL oiled. Allow to rise for 2 to 2 1/2 hours, until doubled in size. Bake in preheated 350 degree Fahrenheit oven for 20 minute. Add 1 tablespoon water to egg white and brush over tops of rolls. Return to oven and bake for 6-10 minutes more until tops are golden brown.
Great recipe, Used discard sourdough starter which blends nicely with brown sugar and pineapple juice. A lot of flavor. I mixed sourdough with all ingredients and placed in oiled bag into refrigerator for 14 hours over night which doubled dough. Removed and allowed half hour to warm on bench before forming letter stretch and fold balls. Beautiful second proofing in baking pan in proofing oven. followed remaining instructions. Everyone loved the results. Roll is a bit dense but well risen. Maybe I will use fresh fed sourdough starter next to see if density changes.
Thank you so much! Appreciate the feedback. With all the sugar in these, I really have to be patient on the second rise (like 2.5 hours) which I’m not good at.