Sourdough Discard Hawaiian Rolls

This recipe comes highly requested and I’m so happy I finally got the opportunity to test it out. They were such a hit during Easter dinner. Here’s how I made them:

Ingredients:

• 130 grams pineapple juice

• 59 grams milk warmed to 110℉

• 1t instant yeast

• 53 grams light brown sugar

• 518 grams flour

• 200 grams sourdough discard

• 1 duck egg lightly beaten

• Dash vanilla extract

• Pinch salt

• 42 grams coconut oil melted
  For egg wash

• 1 egg + 1 tbsp water
  To top rolls:

• 2-3 tbsp butter

Method:

1. After melting your coconut oil and warming up your milk, add all of your ingredients to a mixing bowl and combine into a dough using a stand mixer or hand mixer with the dough hook attachment.

2. Knead for a few minutes on a floured surface and transfer to a lightly greased bowl. Allow to rise for 2 hours or until doubled in size.

3. Press out the pressure in your dough once risen, turn out onto a floured surface and divide into 15 pieces.

4. Roll each piece into a ball and place in a greased baking dish large enough to fit all rolls.

5. Allow to rise again for 45 minutes. Preheat your oven to 375F

6. Just before baking, brush your rolls with your egg wash

7. Bake for 20-22 minutes

8. Once rolls are done, rub/brush butter on them immediately and allow to cool slightly before enjoying!

Let me know if you guys try this one and what you think! :)