Ingredients
Scale
- 1 cup (240 g) active sourdough starter (fed and bubbly)
- 1 cup (240 ml) pineapple juice (look for not-from-concentrate juice for the best flavor)
- 1/2 cup (120 ml) whole milk
- 3 3/4 cups (470 g) all-purpose flour
- 1/3 cup (113 g) honey
- 2 tablespoons (28 g) melted butter (plus more for brushing)
- 1/2 tablespoon (9 g) salt
Instructions
- In a large mixing bowl, combine the sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Stir to combine.
- Add the flour and mix until a sticky, shaggy dough forms. You can do this by hand or with a stand mixer using the dough hook attachment.
- Cover the bowl with a clean towel or plastic wrap and let the dough ferment at room temperature for 8 hours or overnight. The dough should rise and become puffy.
- In the morning, lightly flour your work surface and place the dough on top of the flour.
- Divide it into 18 equal pieces. A kitchen scale helps with even sizing, but you can also eyeball it.
- Gently shape each piece into a round roll and place them in a buttered 9×13 baking dish.
- Cover the rolls with a towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours depending on your kitchen temperature.
- Preheat your oven to 375°F (190°C). Once the rolls have risen, bake for 30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
- Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy, soft finish.
Notes
These rolls are fantastic on their own or paired with butter. Store in an airtight container for up to 3 days. You can freeze them after baking for up to 3 months.
- Prep Time: 480 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian