Description
Delightfully soft and pillowy rolls infused with pineapple sweetness and the tang of sourdough, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup pineapple juice
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 egg (for egg wash, optional)
Instructions
- Combine the flour, sugar, salt, and instant yeast in a large bowl.
- Whisk together the sourdough starter, pineapple juice, milk, and melted butter in a separate bowl.
- Pour the wet ingredients into the dry mixture, stirring until a cohesive dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Transfer the dough to a greased bowl, cover with a kitchen towel, and allow it to rise for 1-2 hours until doubled.
- Preheat your oven to 375°F (190°C) and prepare a greased baking dish.
- Punch down the risen dough gently and divide it into 12-15 equal portions.
- Shape each portion into a round roll and place them in the prepared baking dish.
- Cover with the kitchen towel and let rise for another 30 minutes.
- Brush the tops with a beaten egg for a glossy finish if desired.
- Bake for 20-25 minutes until golden brown and fragrant.
- Cool slightly before serving.
Notes
For a vegan version, substitute butter for coconut oil and omit the egg wash. Roll preparation can be done the night before; refrigerate overnight and shape in the morning.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg