Tropical Sourdough Dinner Rolls

Ingredients: 

50 grams of recently fed sourdough starter at 100% hydration 

220 grams of pineapple juice 

30 grams coconut syrup 

2 large eggs 

30 grams sugar 

70 grams water 

1 tsp vanilla extract 

7 grams salt 

700 grams of bread flour 

1/4 tsp ground ginger 

90 grams cold butter grated 

Note: All measurements are by weight, not volume. 

Directions: 

1. Add all ingredients to a large bowl, mix, cover, and rest for a few hours. 

2. During the resting period, perform 2 or 3 sets of Stretch & Folds at 30-45 minute intervals. 

3. Cover the bowl with a damp cloth and bench rest for 5 to 6 hours. 

4. Place the covered bowl in the refrigerator overnight for a cold retard. 

5. Next morning remove the dough from the refrigerator. Leave it covered and allow it to come up to room temperature for a few hours. It should take 2-2½ hours depending on your room temperature.

 

6. I find working with the dough easier when it is still slightly chilled. Lightly dust your workbench with flour, divide the dough, and form it into 18 balls of 70-75 grams each. 

7. Place the dough balls into greased pans, cover, and let rise to the desired size. 

8. Bake uncovered for 35 minutes at 375°F. 

Optional: Baste the rolls with butter while still warm. 

Enjoy!

If you want to make these using commercial yeast, here's how...

Ingredients if using Active Dry Yeast:

220 grams of pineapple juice

2 large eggs

60 grams coconut (palm) sugar

120 grams water

3 packets of active dry yeast (¼ oz. each)

1 tsp vanilla extract

7 grams salt

725 grams of bread flour

1/4 tsp ground ginger

90 grams cold butter grated

Directions if using Active Dry Yeast:

1. Mix tepid water, a teaspoon of coconut sugar, and yeast packets in a small bowl and let it bloom for about 10 minutes.

2. Add all ingredients to a stand mixer bowl, mix, cover, and rest for a couple of hours.

3. During the resting period, mix the dough on low for about 15 seconds 2 or 3 times at 20-minute intervals.

4. Cover the bowl with a damp cloth and bench rest until almost doubled in volume.

5. Place the covered bowl in the refrigerator overnight for a cold retard.

6. Next morning remove the dough from the refrigerator. Leave it covered and allow it to start to come up to room temperature for an hour. 

7. I find working with the dough easier when it is still slightly chilled. Lightly dust your workbench with flour, divide the dough, and form it into 18 balls of 70-75 grams each, or 24 balls of 50-55 grams each. 

8. Place the dough balls into greased pans, cover, and let rise to the desired size. 

9. Bake uncovered for 35 minutes at 375°F. 

Optional: Baste the rolls with butter while still warm.