Imagine sinking your teeth into a soft, pillowy sandwich roll that combines the tangy magic of sourdough with the sweet, tropical essence of pineapple. These Sourdough Hawaiian Sandwich Rolls are not just bread - they're a culinary adventure that will revolutionize your sandwich game! Whether you're a sourdough enthusiast or a curious home baker, this recipe promises to deliver restaurant-quality rolls right from your own kitchen, with a unique Hawaiian-inspired flavor that will have everyone asking for your secret.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Bread
Serves: 12 rolls
Ingredients
- 1 cup sourdough starter
- 2 cups bread flour
- 1/2 cup pineapple juice
- 1/4 cup sugar
- 1 tsp salt
- 1 tbsp butter
Instructions
- Gather all your ingredients: 1 cup of sourdough starter, 2 cups of bread flour, 1/2 cup of pineapple juice, 1/4 cup of sugar, 1 tsp of salt, and 1 tbsp of butter. Ensure that your sourdough starter is active and bubbly for the best results.
- In a large mixing bowl, combine the sourdough starter and pineapple juice. Stir them together until they are well mixed.
- Add the sugar and salt to the mixture, stirring until fully dissolved. The sugar will help to sweeten the rolls, while the salt enhances the flavor.
- Gradually add the bread flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms. You may not need all the flour, so keep an eye on the consistency of the dough.
- Once the dough starts to come together, turn it out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- After kneading, form the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface again and divide it into 12 equal portions.
- Shape each portion into a smooth ball by tucking the edges into the center and rolling it gently on the surface. Place the shaped rolls onto a baking sheet lined with parchment paper, leaving space between each roll.
- Cover the rolls loosely with a kitchen towel and let them rise again for about 15-20 minutes, or until they puff up slightly.
- While the rolls are rising, preheat your oven to 375°F (190°C). Melt the butter in a small saucepan or microwave, and brush it over the tops of the rolls for added flavor and a golden finish.
- Once the rolls have risen, place them in the preheated oven and bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes. Serve them warm or allow them to cool completely before storing.
Tips
- Starter Matters: Ensure your sourdough starter is at its peak activity for the best rise and flavor. A bubbly, recently fed starter will give your rolls maximum lift and tanginess.
- Pineapple Juice Precision: The pineapple juice adds both moisture and a subtle sweetness. Use fresh juice if possible for the most vibrant flavor.
- Temperature is Key: Let your dough rise in a warm, draft-free area. A slightly warm oven (turned off) or a sunny spot can help the dough rise consistently.
- Gentle Handling: When shaping rolls, be gentle to maintain the air bubbles that give sourdough its characteristic texture.
- Butter Brush Technique: The melted butter brush before baking not only adds flavor but creates a beautiful golden-brown crust that looks professionally made.
- Storage Tip: These rolls freeze beautifully. Cool completely, then store in a freezer bag for up to 1 month. Thaw at room temperature or warm briefly in the oven.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 5mg
