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dee's hawaiian sourdough rolls

a recipe by
Dee Stillwell
Citrus Heights, CA

When the Corona Virus hit in 2021, supplies were short or nonexistent for us home cooks and bread makers..I got on the sourdough bandwagon and haven't looked back since. Sourdough requires frequent feeding so you are always left with the discard to use in a recipe. I have found many uses for it and here is my latest..We made delicious sliders with the rolls and pork butt that my son smoked for Mother's Day 2021. Don't forget the coleslaw and BBQ sauce. Yummm!

method Bake

Ingredients For dee's hawaiian sourdough rolls

  • 1 cup, 230 grams sourdough starter, i used fed and active but you can also use discard. it will take longer to rise but it still works.
  • 6 - 7 cups, 750-900 grams flour, have extra on hand if needed
  • 1/2 cup, 97 grams white sugar
  • 1/2 cup, 100 grams brown sugar
  • 2 1/2 tsp,15 grams salt
  • 1 tsp, 5 grams ground ginger
  • 2 1/4 tsp, 7 grams or 1 packet active yeast
  • 1 cup, 250 grams pineapple juice
  • 1 cup, 245 grams milk
  • 4 tbl, 60 grams melted butter
  • 3 eggs
  • 2 tsp, 8 grams vanilla extract
  • butter to brush on tops when rolls are baked

How To Make dee's hawaiian sourdough rolls

  • 1
    In a large stand mixer bowl, add the sourdough starter, sugar, active yeast, ginger, salt, and flour (start with 4 1/2 cups and add more as needed after adding wet ingredients). Mix well to combine and make a well in the center. Whisk together melted butter, milk, pineapple juice, eggs, and vanilla in a bowl. Add the egg mixture to the center of the flour well. With the paddle attachment, mix well to combine all ingredients into a slightly sticky thick dough. If your dough is sticking to the sides of the bowl, add a little more flour or if it's too dry add a little water.
  • 2
    Attach dough hook and knead dough for 5 minutes or until smooth and soft. Place dough into a container w cover. I use a rectangle Rubbermaid container because that's what fits in my fridge best for overnight proofing. Cover with lid and let dough rest for 2 hrs and then place in the refrigerator 10-12 hrs.
  • 3
    The next day, bring dough to room temp and let rise to almost double in a warm place. Mine took 4 hrs. Cut dough into walnut sized pieces and roll each into a ball by tucking loose ends under so you make a smooth ball on top. Pinch bottom to seal. Place 1 inch apart on 2 parchment lined baking sheets. I get 35 on each 12"X18" sheet. I usually make 1 pan of slider rolls and 1 pan of burger/sandwich sized rolls with this recipe.
  • 4
    Cover, and allow dough to rise in a warm place for 2-4 hours or until tripled in size. Preheat oven to 350 degrees F. Place in oven to bake for 22 to 25 minutes. Top should be medium brown. To prevent rolls from getting soggy, allow them to cool overnight before putting in an airtight storage container. I always enjoy one or two when hot out of the oven with butter and honey. Yummm!

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