Sourdough Discard Hawaiian Rolls

4.95 from 18 votes

Sourdough Discard Hawaiian Rolls

Light, fluffy, and so much better than the store-bought version, these sourdough discard Hawaiian rolls are the ultimate dinner roll that your family will love. Super soft and sweet, we love serving them as sliders or enjoying butter and jam.

Prep Time20

Cook Time20

Rise Time2

Total Time2 40

Course: Appetizer

Cuisine: American

Servings: rolls

Author: Amy Coyne

Equipment

Ingredients

Sourdough Discard Hawaiian Rolls

200 grams sourdough discard heaping 3/4 cup
200 grams canned pineapple juice about 3/4 cup plus 2 Tablespoons, see recipe notes
10 grams instant yeast about 1 Tablespoon
1 large egg about 50 grams
30 grams coconut oil, melted about 2 Tablespoons
5 grams vanilla extract about 1 teaspoon
70 grams brown sugar about 1/3 cup
7 grams salt about 1 teaspoon
475 grams bread flour 12.5% protein about 3 1/3 cups

Topping (Optional)

egg wash (one egg plus splash of water) optional
Butter for topping rolls optional

Instructions

Knead Dough: To the bowl of a stand mixer add sourdough discard, pineapple juice and instant yeast. Let the instant yeast activate for a minute. You will notice a yeasty smell and the yeast beginning to dissolve. Add the egg, melted coconut oil, vanilla extract, brown sugar and salt. Add 415 grams of bread flour, holding back about 60 grams (scant 1/2 cup). Turn the mixer on and knead the dough together. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. Add the remaining flour as needed - making sure to not add too much flour to the dough as different brands of flour absorb liquid differently.
Knead together for 8-10 minutes, until the dough is soft and smooth. The dough should be tacky to the touch, not overly sticky. If it is very sticky, add a little bit more flour, about 1 Tablespoon at a time. Remove the dough from the mixer and stick in a medium-sized bowl or container to rise.
First Rise: Cover the dough and set in a warm place for about 1 - 1 1/2 hours to rise. The dough should just about double in size during tha t time. If it hasn't doubled in this amount of time, place it in a warmer spot and give it a little bit more time. Colder dough will take longer to rise.
Shaping: Line a 9 by 13 pan with parchment paper. Dump the risen dough onto a countertop. Cut the dough into 12 equal pieces, about 85 grams each. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the balls and create tension for the roll to rise. Place in the pan, fitting the rolls snuggling next to each other in a 4 by 3 grid.
Proofing: Cover the pan with a plastic wrap or a dish towel and place in a warm spot until the dough has risen, puffed up and just about doubled in size place until puffed up. Do not bake these rolls if they have not risen.
Baking: Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the rolls from burning. Preheat the oven to 400ºF. Whisk together one egg with a splash of water in a small bowl and brush the risen rolls with egg wash. Bake for about 18-20 minutes until baked all the way through. Brush melted butter on top of the warm rolls and enjoy!

Notes

Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard or active sourdough starter. For more tang, use discard that’s been sitting in the refrigerator for up to a week.

Pineapple Juice: I typically use canned pineapple juice from a can of pineapple chunks, but any canned pineapple juice will work. Do not use fresh pineapple juice as it will break down the gluten in the dough and cause a sticky mess.

Coconut Oil: Coconut oil makes these rolls super soft and tender. If you prefer using a different oil, substitute any neutral-flavored oil or melted butter.

Replacing the Yeast: If you prefer to make these 100% sourdough, try this recipe for 100% Sourdough Hawaiian Rolls or replace the discard with active starter and leave out the instant yeast - you will need to give more time for the rolls to rise.

Nutrition