Sourdough Hawaiian Rolls
Soft, pillowy and sweet sourdough Hawaiian rolls with a caramelized pineapple butter glaze that gives them their signature glossy, soft crust. Made with a sweet stiff sourdough starter for a mild, creamy flavor without the tang, and a tender, pull-apart crumb.
Ingredients
For the Sweet Stiff Starter
- 24 grams (1½ tablespoon) active sourdough starter - at peak 100% hydration
- 48 grams (3 tablespoons + 1 teaspoon) filtered water
- 31 grams (2 tablespoons + 1½ teaspoons) organic granulated sugar
- 97 grams (¾ cup + 1 tablespoon) organic bread flour
For the Dough
- 200 grams sweet stiff starter from above
- 240 grams (1 cup) warm milk about 80-85°F (27-29°C)
- 120 grams (~½ cup, packed) brown sugar
- 1 (50 grams) large egg room temperature
- 1 (25 grams) large egg yolk room temperature, reserve the white for the egg wash
- 500 grams (4 cups) bread flour 13% protein content
- 6 grams (1 teaspoon) fine sea salt
- 56 grams (¼ cup or half a stick) unsalted butter European-style is highly recommended at about 65°F (18°C)
For the Egg Wash
- 1 egg white reserved from above
- 1 tablespoon milk
(OPTIONAL) For the Pineapple Butter Glaze
- 56 grams (¼ cup or half a stick) unsalted butter melted
- 30 grams (2 tablespoons) pineapple juice
Instructions
Make the sweet stiff starter the night before
- In a glass jar or bowl, combine the bread flour, water, sugar, and active starter. Mix until no dry flour remains. Cover and ferment at around 82-84°F (28-29°C) for 12 to 14 hours, or until doubled in size and domed on top.
To make the dough
- In the bowl of a stand mixer fitted with the dough hook, combine the sweet stiff starter, warm milk at about 80-85°F (27-29°C), brown sugar, egg, and egg yolk. Mix on low speed until combined.
- Add 440 grams (3½ cups) of the bread flour and the salt. Mix on low until fully incorporated. The dough should be stiff and not sticky. If it's very sticky after a few minutes, add more of the reserved flour a little at a time, up to the full 500 grams (4 cups). Mix on low until fully incorporated.
- With the mixer on low, add the butter a few pieces at a time. The dough will look wet, sticky, and like it's completely ruined. Trust the process and keep mixing.
- Increase to medium speed and keep mixing until the dough passes the windowpane test. This takes time. Using a bread mixer, this takes me between 12-14 minutes. It could take longer with a less powerful stand mixer.If you feel the dough or the mixer is getting too warm, stop and rest both for a couple of minutes before continuing. I like to re-test the windowpane.Continue mixing until the dough passes the windowpane test, no matter how tempting it might be. Trust the process. The dough will get there.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and ferment at 80-82°F (27-28°C) until it doubles in size and it looks puffy and airy, for about 6 to 8 hours. Watch the dough, not the clock, and do not let the temperature go above 85°F (29°C).
Shaping and Proofing
- Turn the dough out onto a lightly floured surface and divide into 12 equal pieces, about 100 grams each, for large rolls, or 24 equal pieces of about 50 grams each for smaller rolls, similar to those you can find at the grocery store.Shape each piece into a smooth, tight ball. As you shape them, keep them covered with a clean and damp kitchen towel, so they do not dry and expand to their full potential.
- Place the rolls evenly in a well-buttered 9x13-inch baking pan. Cover the pan using plastic wrap and refrigerate for 12 to 16 hours. If left much longer, the rolls may develop a more tangy flavor.
Baking
- Remove the pan from the refrigerator and keep it covered with the plastic wrap.Let the rolls come to room temperature for 2 to 4 hours before baking. Watch the dough, not the clock. The rolls should look visibly puffed and pillowy.
- Preheat the oven to 400°F (200°C). Once fully preheated, whisk together the reserved egg white and a splash of milk. Remove the plastic wrap and gently brush the tops of the rolls with the egg wash.
- Place the pan in the oven and reduce the temperature to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown and the internal temperature reaches about 195°F (90°C). Ovens vary, so keep an eye on them and adjust timing as needed.
- Remove from the oven and immediately brush with the pineapple butter glaze. Let the rolls cool slightly in the pan, then remove them from the pan and brush with a second coat of glaze for that soft, glossy crust.
- Cool on a wire rack before serving.
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