Homemade Sourdough Hawaiian Rolls: A Healthy, Naturally Sweetened Recipe
If you’re searching for the perfect blend of sweetness and fluffiness in a dinner roll, these homemade sourdough Hawaiian rolls are a must-try! Not only are they soft and slightly tangy, but they’re also naturally sweetened and made with wholesome ingredients. Perfect for those looking to enjoy a healthier twist on a classic favorite.
Why Choose Sourdough?
Sourdough isn’t just delicious; it’s packed with health benefits. Thanks to the natural fermentation process, sourdough is easier to digest, contains gut-friendly probiotics, and has a lower glycemic index compared to traditional bread. When paired with the naturally sweet flavors of pineapple and honey in this recipe, you’ll have a nutrient-packed roll that’s as healthy as it is tasty.
Tips for Perfect Sourdough Hawaiian Rolls
- Feed Your Starter: Make sure your sourdough starter is active and bubbly for the best rise and flavor.
- Use Fresh Pineapple Juice: Bottled varieties often contain added sugars and preservatives.
- Don’t Rush the Rise: The long fermentation and proofing time are key to achieving that soft, fluffy texture.
Why You’ll Love This Recipe
These sourdough Hawaiian rolls are:
- Naturally Sweetened: No refined sugars—just the goodness of pineapple and honey.
- Gut-Friendly: Thanks to sourdough’s natural probiotics.
- Versatile: Perfect for sliders, dinner rolls, or even a sweet breakfast treat.
- Kid-Approved: The subtle sweetness makes them a hit with little ones!
Sourdough Hawaiian Rolls
Ingredients
- 28 grams Butter
- 240 grams Pineapple Juice
- 60 cup Milk
- 36 grams Sugar
- 8 grams Salt
- 100 grams Sourdough
- 440 grams Bread Flour
- 1 Egg (for egg wash)
Instructions
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar.
- In a small saucepan, melt the butter, pineapple juice, milk, sugar and salt together over low heat. Pour the mixture into the bowl of a stand mixer.
- Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
- Using the dough hook attachment, mix the dough on speed #1 for 8 minutes. Cover the bowl and allow the dough to rise at room temperature until it has risen by 50% in size.
- Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 74 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish.
- Cover the dish with a tea towel and let rise for 3-4 hours or until puffy.
- About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Brush the top of the dough with the lightly beaten egg. Bake for 25-30 minutes or until they are golden brown on top.