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Sourdough Hawaiian Dinner Rolls

Course Appetizer
Cuisine American
Servings 24 dinner rolls

Ingredients

  • 11/4 cups water
  • 1 cup active sourdough starter
  • 1 teaspoon THM pineapple extract
  • 1 1/4 teaspoons THM vanilla
  • 2 eggs divided
  • 4 tablespoons butter or coconut oil for dairy-free
  • 3 tablespoons Brown Sugar Sweetener Mix or Gentle Sweet
  • 1/3 cup mashed Yukon Gold potatoes
  • 4 1/4 cups white whole wheat flour
  • 1/2 cup King Arthur bread flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon yeast

Instructions

  1. Mixing: In a mixer bowl combine water, sourdough starter, extracts, 1 egg, 1 egg yolk, butter, sweetener, mashed potatoes, and 2 cups flour. MIx well. Add remaining flour, salt, and yeast, mixing until the dough pulls away from the sides of your bowl.

  2. Fermenting/shaping: Allow the douogh to ferment for 5 hours at room temperature. Do a set of stretch and folds 3 times in those 5 hours. Lightly grease a 9 x 13 inch baking pan. Shape the dough into 24 rolls and place in the baking pan. Allow the rolls to rise until puffy.

  3. Baking: Preheat the oven to 350 degrees. Bake rolls for 20-22 minutes. Cool. 24 rolls