Description
Soft, fluffy, and slightly sweet Hawaiian rolls with a tangy twist from sourdough discard. A perfect way to reduce waste while making buttery, homemade dinner rolls.
Ingredients
Scale
- 1/2 cup sourdough discard (unfed)
- 1/2 cup whole milk, warmed (about 110°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/3 cup pineapple juice
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 large egg + 1 egg yolk (for dough)
- 2 3/4 to 3 cups all-purpose flour
- 1 egg + 1 tablespoon milk (for egg wash)
- Honey butter (optional, for brushing)
Instructions
- Activate the Yeast: In a bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- Mix Wet Ingredients: Whisk sourdough discard, pineapple juice, sugar, melted butter, salt, egg, and egg yolk in a large bowl. Stir in activated yeast mixture.
- Add the Flour: Gradually add 2 3/4 cups flour, mixing until a soft dough forms. Add more flour as needed until smooth and slightly tacky.
- Knead the Dough: Transfer to a floured surface and knead for 8-10 minutes (or use a stand mixer for 5-7 minutes) until elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1 1/2 to 2 hours until doubled in size.
- Shape the Rolls: Punch down dough, divide into 12 equal pieces, and roll into balls. Arrange in a greased 9×13-inch baking dish.
- Second Rise: Cover and let rise for 45 minutes to 1 hour until puffy.
- Bake: Preheat oven to 375°F. Brush rolls with egg wash and bake for 18-22 minutes until golden brown.
- Brush with Honey Butter (Optional): While warm, brush with melted honey butter for extra flavor.
- Serve and Enjoy: Let cool slightly before serving. Perfect warm with butter or as sandwich rolls.
Notes
- Dairy-Free Option: Use almond or coconut milk and dairy-free butter.
- Whole Wheat Variation: Substitute up to half of the flour with whole wheat flour.
- Sweeter Version: Increase sugar to 1/3 cup and add 1 teaspoon vanilla extract.
- Garlic Butter Topping: Replace honey butter with garlic butter.
- Storage: Store at room temperature for 3 days, refrigerate for 1 week, or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: bread
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian rolls, sourdough discard recipe, homemade dinner rolls, fluffy bread, zero waste baking