Potato Flake Sourdough Hawaiian Rolls
Equipment
- Stand Mixer
- measuring cups and spoons
- 9x13 baking dish
- Basting brush
- Bench Scraper (optional but useful since this dough is sticky)
- Scale (also optional, but very helpful in getting uniform sized rolls)
Ingredients
Ingredients
- 1/2 cup Pineapple Juice canned or bottled works best
- 2 Tablespoon milk
- 1/4 cup packed brown sugar
- 1/2 cup Potato flake Sourdough starter – Be sure it is active
- 2 Tablespoon Softened butter if it isn't soft it won't incorporate into the dough
- 1 teaspoon vanilla extract
- 1 Egg
- 1 teaspoon Salt
- 3 cups Bread Flour (if dough is extremely too sticky only add up to 1/2 cup more flour) All purpose will work but it may not be as light and fluffy
Egg wash
- 1 Egg white
- 1 Tablespoon Water
Instructions
- Put all of your ingredients (except the egg wash) into the stand mixer. Using a dough hook knead the dough just until everything is incorporated and the dough pulls from the sides.
- Place into a greased bowl, cover with plastic wrap and let it ferment (rise) overnight or for about 12 hours depending on the temperature of your home.
- The next day, after your dough has doubled in size, spread a good amount of flour (all purpose if fine) on your work space. Grease your 9x13 pan. Shape the dough into a ball and divide into 15-18 equal pieces.
- Cover with plastic wrap and allow them to rise until doubled. Usually about 8-10 hours but can be longer or shorter depending on the temperature of your home and the strength of your starter.
- Mix together the egg wash. Using a basting brush spread the mixture on top of all the rolls evenly. This will cause the rolls to brown beautifully on top.
- Pop your rolls into the oven and bake them at 350 degrees for 25-30 minutes.
- Remove from the oven and allow to cool.
Notes
Your dough will be sticky, it should be more of a a shaggy dough instead of a stiff dough.
A warmer home will cause it to ferment quicker, where as a cooler home will cause it to ferment slower. Temperature, humidity, and the strength of the starter can all affect the the rise time of your dough.
TIP: Weigh your dough on the scale before dividing. Once you have the total weight divide that number by 15 to get the weight you should make each individual roll.
Having uniform rolls will help the rolls rise more evenly as well as bake and brown more evenly in the oven.