Sourdough Hawaiian Rolls

Ingredients

• 3 cups all-purpose flour
• 1 cup bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup active sourdough starter (at room temperature)
• 1/2 cup whole milk (warm)
• 1/4 cup unsweetened pineapple juice
• 1/4 cup unsalted butter (melted, plus extra for greasing)
• 1 egg (beaten, for egg wash)
• 1 tablespoon honey (for glaze, optional)

Instructions

1. In a large bowl, whisk together the all-purpose flour, bread flour, sugar, salt, and instant yeast until well combined.
2. In another bowl, mix the active sourdough starter, warm milk, pineapple juice, and melted butter. Ensure the mixture is smooth and homogenous.
3. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
6. Punch down the dough to release the gas. Divide the dough into 12 equal pieces and shape each piece into a ball.
7. Cover the shaped rolls with a towel and let them rise for another 30-45 minutes until puffy.
8. Preheat your oven to 350°F (175°C).
9. Brush the tops of the rolls with the beaten egg. Optionally sprinkle sesame seeds or flaked coconut on top.
10. Bake the rolls in the preheated oven for 20-25 minutes or until golden brown and the internal temperature reaches 190°F (88°C).
11. In a small saucepan, gently heat the honey until just warm and brush it over the freshly baked rolls for a lovely shine.
12. Allow the rolls to cool in the pan for about 10 minutes before transferring them to a wire rack.