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Sourdough Hawaiian Sweet Rolls

Tangy and sweet, fluffy and delicious! These melt-in-your-mouth rolls are perfect alone or with your favorite sandwich ingredients.

Equipment

  • Stand Mixer with dough hook attachment
  • 1/2 C. Measuring Cup
  • Dough Cutter or sharp knife
  • 9x13 Baking Dish

Ingredients

  • 1/2 C Sourdough Starter active and bubble
  • 1/2 C Yogurt milk kefir or whole milk
  • 1/2 C Honey
  • 1 Egg room temperature
  • 1 C Pineapple Juice can substitute apple juice
  • 1 Stick Melted Butter
  • 1 tsp. Vanilla Extract
  • 5+- C Flour

Instructions

  • Start by combining active sourdough starter, yogurt, honey, egg and pineapple juice in the bowl of a stand mixer. Turn mixer on low.
  • While mixing ingredients, slowly pour in melted butter. Add vanilla.
  • Add one cup of flour. Turn mixer on low and mix until flour is mostly combined.
  • Continue adding one cup of flour and mixing in between each cup.
  • Allow dough to mix for 10-15 minutes, or until dough is stretchy and elastic. The dough should no longer stick to the bowl once it is finished mixing.
  • Cover and allow to rise for at least 12 hours or up to 18 hours. If you are not able to bake at that point, put the dough in the fridge for up to 2 days.
  • Cut dough into 16 equal slices and shape into balls. Place dough balls in a buttered 9x13 baking dish.
  • Allow dough to rise a second time, for 2-4 hours.
  • Bake at 350 degrees for about 45 minutes or until golden. Remove from oven, rub butter along the tops and allow rolls to cool fully before separating.