Hawaiian Rolls
126kcal
Ingredients
The Sourdough Starter Levain (Night Before)
- 10 g Sourdough starter culture
- 40 g Water
- 40 g Bread flour
The Island Enriched Main Dough
- 500 g Bread flour (100%)
- 120 g Canned pineapple juice (24% - Ensure it is 100% juice, slightly warmed)
- 100 g Milk (20%)
- 80 g Active sourdough starter levain (16%)
- 2 Large eggs (approx. 100g)
- 70 g Sugar (14%)
- 6 g Salt (1.2%)
- 60 g Unsalted butter (12% - Softened completely to room temperature)
- 3 g Instant dry yeast (Used at less than 1% to balance and reduce natural sourdough sourness)
The Golden Bakery Glaze
- 1 tbsp Melted butter (For brushing immediately post-bake)
Equipment
- Stand Mixer (Fitted with a dough hook attachment)
- Baking Pan (A 9×13 inch or 10×15 inch rimmed pan size)
- Plastic Wrap or clean kitchen towel
Method
Day 1 – Levain Setup & Autolyse
- 10:00 PM: In a clean glass jar, dissolve your 10g of starter culture into 40g of water. Whisk together cleanly, then stir in the 40g of bread flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it triples in volume.
Day 2 – Main Dough Mixing & Primary Bulk Proof
- 8:00 AM – The Hydration Autolyse: In the bowl of your stand mixer, combine the 120g of warm pineapple juice, 100g of milk, 2 large eggs, 70g of sugar, 3g of instant yeast, and 80g of your active overnight starter. Whisk well, then dump all 500g of bread flour over the liquids. Mix until a rough, shaggy mass forms with no dry spots. Cover and let autolyse undisturbed for 30 minutes.
- 8:30 AM: Attach your dough hook attachment. Mix the rested dough on low speed for 3 to 4 minutes until the gluten network starts to gather together. Sprinkle in the 6g of salt and continue kneading for 2 more minutes.
- The Butter Incorporation: Turn your mixer up to medium-high speed and begin dropping in your 60g of soft room-temperature butter one tablespoon at a time. Knead continuously for 8 to 10 minutes until the fat incorporates completely and the dough clears the sides of the bowl, becoming smooth, shiny, and highly elastic.
- Cover the bowl and let bulk ferment for 4 hours at a warm 76–80°F (24–26°C). Perform 2 separate rounds of structural stretch-and-folds during the first 2 hours of the rise; the dough should look notably light and puffy.
- 12:30 PM – Precision Division & Rounding: Lightly grease a 9×13 inch or 10×15 inch rimmed baking pan. Tip the dough onto a clean workspace. Using a bench scraper and kitchen scale, divide the dough cleanly into 24 equal pieces (roughly 40–45g each).
- Shape each piece into a tight, uniform ball by pulling the outer edges down into the bottom center, then rolling it firmly against the counter under a cupped hand. Arrange the 24 shaped dough balls side-by-side in rows inside the pan.
- Cover the pan loosely with plastic wrap and let the rolls proof on your kitchen counter for 8 to 10 hours at a stable room temperature of 70–72°F (21–22°C) until they completely double in volume and crowd the pan snugly.
Day 3 – Fluffy Morning Bake
- 6:30 AM: Preheat your oven to 375°F (190°C).
- Slide the pan of puffed Hawaiian rolls into the hot oven and bake for 22 to 25 minutes until the pull-apart tops turn a gorgeous, uniform golden brown.
- Remove from the oven. Using a pastry brush, immediately spread your 1 tablespoon of melted butter generously across the piping hot top crusts to soften them into a pillowy texture. Serve warm!
Nutrition
Calories126kcalCarbohydrates20gProtein4gFat3gSaturated Fat2gPolyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.1gCholesterol21mgSodium29mgPotassium46mgFiber1gSugar4gVitamin A105IUVitamin C1mgCalcium12mgIron0.3mg
Notes
- Why Less Than 1% Commercial Yeast Matters: Including a tiny 3g pinch of instant dry yeast serves a critical flavor purpose here. Enriched sweet doughs take a long time to proof naturally with wild sourdough cultures alone. Adding a tiny commercial helper engine accelerates the fermentation timeline just enough to prevent the dough from developing a sharp, tangy sour flavor, ensuring your rolls keep that authentic, sweet island profile.
- The Non-Negotiable Canned Juice Rule: Always use canned or pasteurized pineapple juice for this recipe, never raw or fresh-squeezed juice. Raw pineapple contains an active enzyme called bromelain, which aggressively breaks down protein chains. If introduced to your bread mix, it will digest the wheat gluten entirely, turning your dough into a soupy, unbakeable puddle. The pasteurization heating process safely neutralizes this enzyme.
- Managing High Sugar Hydration: Sugar is highly hygroscopic, meaning it continuously pulls moisture away from flour particles and can make the dough feel quite sticky early on. Do not give in to the temptation to throw in extra flour during step 4. Keep your mixer running on medium-high for the full 10 minutes—the gluten bonds will steadily organize and clear the bowl cleanly.
- Slowing Down to an Overnight Fridge Proof: If your morning schedule makes baking at 6:30 AM inconvenient, you can easily shift the final proof to a cold timeline. After shaping the 24 rolls in step 7, cover the pan tightly with plastic wrap and slide it straight into the refrigerator for 12 to 16 hours. The next morning, simply set the pan on your counter for 2 to 3 hours to take the chill off and finish puffing up before baking.