Einkorn Sourdough Hawaiian Rolls

Einkorn Sourdough Hawaiian Rolls

Einkorn Sourdough Hawaiian Rolls

Einkorn Sourdough Hawaiian Rolls
Recipe by Kerenza De Freitas. These soft, buttery sourdough rolls are sweeter than a regular dinner roll, with a hint of pineapple flavor. What really stuns us, however, is their texture. By using the Tangzhong method (whisking flour and milk together over heat), this recipe pushes the boundaries of einkorn’s softness—these are as fluffy as it gets with einkorn! ...They’re best eaten when warm the same day, right after they’re brushed with the pineapple honey butter. We also love using these for sandwiches or sliders! Store leftover rolls in a sealed bag at room temperature for a few days. They can also be frozen, just try adding some moisture to them when reheating.

(order Jovial Einkorn Sourdough Starter here or create your own!)

Sourdough Einkorn Hawaiian Rolls

Ingredients

Stiff Sweet Starter:

Tangzhong:

Main Dough:

  • 440g (3 ⅔ cups) Jovial All-Purpose Einkorn Flour
  • All of the stiff sweet starter (from above)
  • Tangzhong (from above)
  • 1 egg
  • 50g sugar (¼ cup)
  • 28g cream cheese softened (2 tablespoons)
  • 60g milk (¼ cup)
  • 120g pineapple juice (½ cup)  
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 28g butter, softened (2 tablespoons)

Egg Wash:

  •  1 egg
  •  1 tablespoon water

Honey Butter:

  • 1 tablespoon butter, melted  
  • 1 tablespoon honey
  • Splash of pineapple juice

Instructions

  1. In a small bowl, combine the stiff starter ingredients. Mix with a fork and continue to bring together until you form a dough ball. Cover with cling wrap for 8-10 hours.
  2. Make the Tangzhong: In a small saucepan over medium heat whisk the flour and milk until it forms a thick paste and reaches a temperature of around 150° F. Transfer to a small bowl, cover with cling wrap and set aside to cool. You can place it in the refrigerator to speed up the cooling.
  3. In the bowl of a stand mixer with the dough hook attachment, add all the main dough ingredients except the butter. Turn the mixer on low and mix until it all comes together. This may take 1-2 minutes. Cover and rest for 30 minutes.
  4. Turn the mixer back on low and slowly add the softened butter a little at a time. Continue mixing after all the butter has been added for approximately 5 minutes.
  5. Lightly oil a large bowl and transfer the dough from the mixer into the bowl. Use a bowl scraper or rubber spatula to help remove the dough. Cover the bowl and rest for 30 minutes.
  6. After the 30 minutes, perform a coil fold (see notes below) then rest again for 30 minutes. Repeat 2 more times for a total of 3 coil folds. Cover the bowl after the last coil fold and continue to ferment in a warm area for another 3.5-4 hours.
  7. Transfer the bowl to the refrigerator for 8-10 hours.
  8. Line an 8 x 8” dish for 9 rolls or 9 x 13” for 12 rolls with parchment paper. Remove the dough from the fridge and empty onto a floured work surface. Use a bowl scraper to help remove the dough.
  9. Separate into 9 or 12 equal pieces. Shape tightly into rounds and place each round in the dish.
  10. Cover the dish with cling wrap and let it rise for 3-4 hours or until about doubled and puffy.
  11. Preheat the oven to 375° F. Brush the dough rolls with egg wash and bake for 30 minutes. Remove from the oven and immediately brush with the honey butter. Use a knife to loosen the rolls from the sides of the dish.

Notes

  • Rise times for your starter and dough are very dependent on your environment and may vary. The stiff starter should double in size and look spongy.
  • Wet your hands a bit when clearing the dough off the dough hook after you have done mixing as it will be sticky.
  • You can make 9 or 12 Dinner Rolls. 9 rolls will be larger whereas 12 rolls will be a bit smaller.
  • The dough may be sticky while shaping the rolls. Sprinkle flour on your work surface and hands to help shape the rolls. Using a bit of oil on your hands and work surface also helps with the stickiness.
  • The Dinner Rolls are BEST eaten and enjoyed the day they are baked and will be soft and fluffy the same day. You can store them in a sealed bag at room temperature for a few days and they can be frozen. Try adding some moisture to them when re heating.
  • To perform a coil fold: Have a small bowl filled with water so you can keep your hands a bit wet while performing the folds. The dough will be sticky. Slide both your hands underneath the dough. Lift up and towards you until the dough pulls away from the bowl. If it doesn’t pull away easily and/or sticks a lot, don’t worry, just fold the dough underneath as is. You may have to repeat this a few times until it releases. Keep your hands slightly wet as you continue to perform the folds. Turn the bowl 180 degrees and perform the fold on the opposite end. Then turn 90 degrees and repeat until all four sides are folded. It gets easier to coil fold as you do each side.