\u00a0Welcome to October and autumn!\u00a0 This month I’m happy to announce that I am the Kitchen of the Month for the Bread Baking Babes.\u00a0 We are playing with sourdough again, making some yummy rolls that are delicious any time of the year.<\/span><\/p>\n \u00a0<\/span><\/p>\n Although \u00a0<\/p>\n Because \u00a0<\/p>\n I look forward to seeing which Apologies for the lack of \u00a0<\/p>\n Sweet \u00a0<\/p>\n Mix 1.\u00a0To the bowl of a stand \u00a02.\u00a0Knead together for 3.\u00a0Bulk Fermentation:\u00a0<\/b>Put 4.\u00a0At the end of about 4 hours, 5.\u00a0Overnight Option:<\/b>\u00a0At 6.\u00a0<\/i>Shaping:<\/b>\u00a0Dump \u00a0<\/p>\n 7.\u00a0Proofing:\u00a0<\/b>Cover 8.\u00a0<\/i>Baking:\u00a0<\/b>Place \u00a0<\/p>\n <\/p>\n <\/span><\/h4>\n <\/p>\n 1.\u00a0Knead Dough<\/b>: To the Knead together for 8-10 minutes, 2.\u00a0First Rise:<\/b> Cover the![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKlSOC21KboUSv2eRMGYJB1qXGdMO1Nozo9NMkNuLvSDPsrXpAtHN4vPQlFdMx-5zEczJ5VozZxQctjFeX112YxXCLvmmn8IAyG-ECfzNedTTQA9Q8XI2SnfVz3U9yZKdxf-KVOua5zzkjqBPWmUn0L9J3Yg0k9GvTTVg6QGNF8iDWZjztpROuE0PN6iN9\/s1651\/Sept25i.jpeg\")
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\nwe\u2019ve made Portuguese Sweet Bread before, I thought we would try our hands at
\nmaking an offshoot.\u00a0 Portuguese immigrants came to Hawaii in the mid- to
\nlate-nineteenth century to work on the livestock ranches and sugarcane
\nplantations.\u00a0 Of course, they brought their love of sweet breads with
\nthem, sometimes using pineapple juice and honey when sugar was scarce or too
\nexpensive.\u00a0 Hawaiian rolls were created in the 1950s by a baker in Hilo,
\nHawaii, who found a way to extend the shelf life of the Portuguese bread, which
\nwas notorious for spoiling quickly.\u00a0 The Hawaiian bread became so popular
\nthat the company eventually expanded and moved from Hawaii to southern
\nCalifornia.\u00a0 Several years ago, they expanded again and opened an
\nadditional bakery in Georgia.<\/span><\/p>\n
\nthe Babes really enjoy using their sourdough starter, I have chosen two
\ndifferent Hawaiian roll recipes:\u00a0 one uses traditional sourdough starter,
\nthe other uses sourdough discard.\u00a0 I made them both in the name of
\nscience.\u00a0 Both recipes, plus photos, schedules, and notes, can be found on
\n<\/span>Amy Bakes Bread<\/span><\/a>.\u00a0
\nThere are other sources as well, such as King Arthur Baking, in case those
\ndon\u2019t appeal to you.\u00a0 Just Google, and you will be rewarded!<\/span><\/p>\n
\nversion you make, how they turn out, and which one you prefer!\u00a0 (And, just
\nin case inquiring minds want to know \u2013 I continue to use the yeast water
\nmethod, tweaking it a bit each time to improve the results.\u00a0 I also make
\nmore than I need, which I put in my discard jar in the refrigerator.)<\/span><\/p>\n
\nphotos.\u00a0 I get so caught up in the making\/baking process that I forget to
\ntake them.\u00a0 Since we\u2019re all experienced bread bakers, I figure you all can
\nfill in the blanks.<\/span><\/p>\n
\nSourdough Hawaiian Rolls<\/span><\/b><\/p>\nIngredients<\/span><\/h3>\n
Levain
\n(1:1:1 ratio, ready in 3-4 hours at 78-80\u00baF)<\/span><\/h4>\n\n
\n about 1\/4 cup<\/span><\/span><\/li>\nSourdough
\nSweet Hawaiian Rolls<\/span><\/h4>\n\n
Instructions<\/span><\/h3>\n
Levain
\n(1:1:1, 3-4 hours until bubbly and active at 78-80\u00baF)<\/span><\/h4>\n
\ntogether 55 grams of ripe and active sourdough starter with 55 grams flour and
\n55 grams water. Cover and let rise for 3-4 hours until levain has doubled in
\nsize, peaked and is airy and filled with bubbles.<\/span><\/p>\nSweet
\nSourdough Hawaiian Rolls<\/span><\/h4>\n
\nmixer\u00a0add levain, pineapple juice, milk, egg, vanilla extract, brown
\nsugar, potato flakes, salt and bread flour. Mix until completely combined and
\nthe dough feels tacky (not super sticky) and pulls away from the sides of the
\nbowl.<\/span>\u00a0<\/p>\n
\n8-10 minutes, adding the rest of the flour as needed, until the dough is soft
\nand smooth. The dough should be tacky to the touch, not overly sticky. If it is
\nvery sticky, add a little bit more flour, about 20-30 grams at a time.<\/span><\/p>\n
\nthe dough in a\u00a0container\u00a0and\u00a0cover. Set the dough in a warm,
\n78-80\u00baF place for 4 hours. Take the temperature of the dough as needed to
\nmaintain the dough temperature right around 78-80\u00baF\u00a0<\/span><\/p>\n
\nthe dough should be puffed up and feel elastic. If it doesn’t feel this way,
\nlet it bulk ferment for another half hour and check again<\/span><\/p>\n
\nthis point, after the bulk fermentation has finished, you can cover the dough
\nand put it in the refrigerator for 24-48 hours. Proceed with the recipe the
\nnext day, shaping and proofing the rolls before baking.<\/i><\/span><\/p>\n
\nthe dough onto a countertop. Cut the dough into 9 equal pieces. Take each piece
\nof dough and pull\/pinch up the sides until it forms a ball. Roll the ball on
\nthe counter using your hand in a cupping shape (see video here)\u00a0to seal
\nthe balls and create tension for the roll to rise.\u00a0Place in an 8 by 8 pan,
\nfitting the rolls snuggling next to each other in a 3 by 3 grid.<\/span><\/p>\n<\/a><\/div>\n
\nthe pan with a dish towel and let rise in an 80-85\u00baF place until puffed up,
\ndoubled in size and risen, about 3-4 hours.\u00a0Do not bake these rolls if
\nthey have not risen. Warm the dough up and let them rise longer.<\/i><\/span><\/p>\n<\/a><\/i><\/div>\n
\u00a0<\/i><\/p>\n
\na\u00a0baking stone\u00a0or baking sheet on the bottom rack of the oven to
\nprevent the bottom of the rolls from burning. Pre-heat the oven to 400\u00baF. Brush
\nthe rolls with heavy cream or egg wash if desired. Bake for about 20-25 minutes
\nuntil baked all the way through. Top with melted butter if desired and enjoy!<\/span><\/p>\n<\/a><\/div>\n\u00a0<\/p>\n
<\/a><\/div>\n\u00a0<\/span><\/h4>\n
Sourdough
\nDiscard Hawaiian Rolls<\/span><\/h4>\n\u00a0<\/span><\/h4>\n
Ingredients\u00a0<\/span><\/h4>\n
\n
Topping
\n(Optional)<\/span><\/h4>\n\n
Instructions<\/span><\/h3>\n
\nbowl of a stand mixer add sourdough discard, pineapple juice and instant yeast.
\nLet the instant yeast activate for a minute. You will notice a yeasty smell and
\nthe yeast beginning to dissolve. Add the egg, melted coconut oil, vanilla
\nextract, brown sugar and salt. Add 415 grams of bread flour, holding back about
\n60 grams (scant 1\/2 cup). Turn the mixer on and knead the dough together. Mix
\nuntil completely combined and the dough feels tacky (not super sticky) and
\npulls away from the sides of the bowl. Add the remaining flour as needed – making
\nsure to not add too much flour to the dough as different brands of flour absorb
\nliquid differently.<\/i><\/span><\/p>\n
\nuntil the dough is soft and smooth. The dough should be tacky to the touch, not
\noverly sticky. If it is very sticky, add a little bit more flour, about 1
\nTablespoon at a time. Remove the dough from the mixer and stick in a
\nmedium-sized bowl or container to rise.<\/span><\/p>\n
\ndough and set in a warm place for about 1 – 1 1\/2 hours to rise. The dough
\nshould just about double in size during that time. If it hasn’t doubled in this
\namount of time, place it in a warmer spot and give it a little bit more time.
\nColder dough will take longer to rise.<\/span><\/p>\n