Sourdough Sweet Hawaiian Rolls
Delicious sourdough sweet hawaiian rolls made with fermented sourdough, pineapple juice and without refined sugar are a healthy game day recipe. This may seem odd for fall, but pair these sourdough sweet hawaiian dinner rolls with some tangy, savory pulled pork or mini sliders. It is sure to be a crowd pleaser this football season.
Ingredients
- 1/2 Cup Fresh Sourdough Starter
- 1/4 Cup Honey
- 3/4 Cup Warm Water
- 1/4 Cup Melted Butter
- 1/2 tsp Sea Salt
- 1/2 Cup Canned Pineapple Juice
- 1 tsp Vanilla Extract
- 4 1/2 Cup Flour
Instructions
- Place the dough hook on the stand mixer and add all ingredients into a bowl. Mix until the dough comes together. (you can also knead this by hand, it will just take about ten minutes). *This dough is quite sticky because of the honey.
- Place in a greased bowl. (or just add coconut oil or butter all around the mixer bowl) Allow it to rise overnight.
- The next morning, grease a 9 x 13 baking dish
- Divide the dough into eight loose balls and place them in the greased baking dish
- Brush the dough balls with coconut oil and then cover the baking dish with a tea towel
- Allow them to rest at room temperature for 2 hours (you are looking for them to double in size). I like to do steps 3-6 in the morning before church and then do the rest of the steps once we get home.
- Preheat the oven to 350 degrees
- Place the baking dish into the oven for approximately 25 minutes or until golden brown
- Once the rolls are cooled, you can cut them open to fill and enjoy. Or just add butter for a classic sweet dinner roll.
Notes
Don't over knead your bread.
You can add more flour but the dough is sticky because of the honey.
To Store: Fridge for 1 week or Freezer for 1 month.