Ingredients
Dough Ingredients
- 2 cups all-purpose flour You can experiment with whole wheat flour for a denser texture.
- 1 cup sourdough discard Make sure it's active for the best results.
- 1/2 cup pineapple juice Fresh or canned juice works well.
- 1/4 cup sugar Adjust to taste if you prefer less sweetness.
- 1/4 cup butter, melted Can be replaced with oil for a dairy-free version.
- 1 teaspoon salt
- 2 teaspoons yeast Use fresh yeast for best results.
- 1/2 cup warm water Water should be around 110°F (43°C) for optimal yeast activation.
Method
Mixing and Kneading
- In a large mixing bowl, combine the warm water and yeast. Let it bloom for about 5 minutes.
- Add the sourdough discard, pineapple juice, melted butter, sugar, and salt to the yeast mixture. Stir well to combine.
- Gradually add the flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Rising
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled in size.
Baking
- Preheat the oven to 375°F (190°C).
- Punch down the dough and divide it into small pieces to shape into rolls.
- Place the rolls in a greased baking dish, cover, and let rise for another hour.
- Bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 5g
Notes
These rolls are best served warm and can be enjoyed with butter or honey. Store leftover rolls in an airtight container for up to 2 days or freeze for up to 3 months.
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