Sourdough Discard Hawaiian Rolls
Serves 8
25 mins prep
25 mins cook
50 mins total
A delicious recipe for Sourdough Discard Hawaiian Rolls - sweet, fluffy, and soft rolls perfect for sliders or a side dish! Recipe makes 15 rolls.
For the Dough
For Topping
Combine the pineapple juice, milk, instant yeast and brown sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, beaten egg, vanilla extract and salt. With the mixer on low, slowly pour in 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms, about 2 minutes.
Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft and just slightly tacky (not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.
Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 90 minutes, or until doubled in size.
Brush a 9x13-inch baking pan with the remaining 1 Tablespoon of melted butter and set aside.
Turn the dough onto a smooth work surface and divide into 15 equal-sized pieces. This doesn't have to be exact, but if you do want perfectly identical rolls, weigh the dough on a kitchen scale and divide that number by 15. For me, each roll weighs about 73 grams.
Using your palm for friction, roll each piece of dough into a ball, then place the rolls into the prepared baking pan with the seam-side down. Repeat until you have 15 rolls.
Cover the baking pan with plastic wrap or a clean kitchen towel and let the rolls rise for 60 minutes until puffed and doubled in size.
Preheat the oven to 375℉.
Lightly brush the rolls with egg wash. Bake for 20-25 minutes until golden brown. Let cool slightly in the pan, then brush with 1 Tablespoon melted butter before serving (optional).
