When it comes to comfort food, few things beat the irresistible soft texture and subtle sweetness of a Hawaiian roll. But what if you could make this beloved classic healthier without sacrificing taste or texture? Enter the world of my Healthy Sourdough Hawaiian Rolls. A perfect balance of slightly tangy sourdough flavor, natural sweetness from pineapple juice, and a light, fluffy texture, these rolls are a crowd-pleaser that will elevate any meal—whether it’s a holiday feast or a casual weeknight dinner. perfect for Thanksgiving around the corner!
If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.
You have to be more precise when working with sourdough so I do use grams, but I did include the approximate cup measurements in case you are wanting them. I highly recommend using grams though for the best results!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Before we dive into the recipe, let’s talk about the star of the show: sourdough starter. Sourdough is a living culture, a symbiotic mixture of flour and water teeming with wild yeast and bacteria. This natural leavening agent not only adds depth of flavor but also enhances the nutritional profile of your bread. Plus, the slow fermentation process contributes to better digestion and a satisfying chewy texture. So, if you haven’t already jumped on the sourdough bandwagon, now’s the perfect time!
How Do I Get a Sourdough Starter?
If you are new to sourdough, or are looking for a strong, well established sourdough starter, you can purchase my personal sourdough starter here on Etsy!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B.
Ingredients
- 245g (1 cup) fresh pineapple juice – Fresh, organic pineapple juice is best! You will get so much natural sweetness from good pineapple juice.
- 100g (1/2 cup) active sourdough starter (My personal starter is available to purchase on Etsy! Just search “Amanda Dehydrated Sourdough Starter” or click on this hyperlink)
- 50g (1/4 cup) unsweetened almond milk, or milk of choice
- 28g (2 tbsp) grass-fed butter
- 530g (3 2/3 cup) organic all purpose flour
- 10g (1 tsp) fine sea salt
- 36g (3 tbsp) monk fruit or sweetener of choice. Coconut sugar is also great.
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How To Make Them
- In a standup mixer, add the pineapple juice, almond milk, butter, and active sourdough starter. Whisk until combined.
- Add the flour, salt, and sweetener. Using the dough hook attachment on your stand mixer, mix the dough on speed one until fully incorporated and smooth. Allow the dough to rest, covered, for one hour.
- After the hour is up, knead the dough on speed one on your stand mixer for eight minutes. Cover, and allow to rest for 3 to 4 hours, or until the dough has risen by 50%. The timing can vary, depending on the temperature of your kitchen. The temperature of my kitchen was around 72°F and the this took 4 hours.
- After the dough has risen by 50%, pour the dough out onto a clean surface. Divide it into 12 equal size pieces. Mine were 85g each for reference. Shape into rolls and place seam side down in a greased 9 x 13“ baking dish.
- Allow the rolls to rise for an additional 3 to 4 hours (an additional 50% rise).
- Preheat your oven to 375°F. Brush the rolls with your whisked egg wash. Bake for 25 minutes. Allow to cook for 15 minutes before digging in.
How To Store Leftovers
You can store your leftover rolls at room temperature in a cool, dry place for up to 4 days or in the fridge for up to a week for ultimate freshness. You can also freeze these rolls for up to 3 months.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Why These Rolls Are a Game Changer:
Not only are these Healthy Sourdough Hawaiian Rolls a great alternative to the sugary, store-bought variety, but they’re also packed with goodness, thanks to the natural sweeteners and sourdough fermentation. Whether you serve them at a family dinner, a holiday gathering, or just as a weeknight treat, they’re sure to be a hit. Plus, they offer a healthier option for those of us who want to indulge without the guilt.
Give these rolls a try, and I guarantee you’ll be hooked on the combination of tangy sourdough and sweet, soft texture that’s hard to beat. Happy baking!
Description
When it comes to comfort food, few things beat the irresistible soft texture and subtle sweetness of a Hawaiian roll. But what if you could make this beloved classic healthier without sacrificing taste or texture? Enter the world of my Healthy Sourdough Hawaiian Rolls. A perfect balance of slightly tangy sourdough flavor, natural sweetness from pineapple juice, and a light, fluffy texture, these rolls are a crowd-pleaser that will elevate any meal—whether it’s a holiday feast or a casual weeknight dinner. perfect for Thanksgiving around the corner!
Ingredients
Instructions
-
In a standup mixer, add the pineapple juice, almond milk, butter, and active sourdough starter. Whisk until combined.
-
Add the flour, salt, and sweetener. Using the dough hook attachment on your stand mixer, mix the dough on speed one until fully incorporated and smooth. Allow the dough to rest, covered, for one hour.
-
After the hour is up, knead the dough on speed one on your stand mixer for eight minutes. Cover, and allow to rest for 3 to 4 hours, or until the dough has risen by 50%. The timing can vary, depending on the temperature of your kitchen. The temperature of my kitchen was around 72°F and the this took 4 hours.
-
After the dough has risen by 50%, pour the dough out onto a clean surface. Divide it into 12 equal size pieces. Mine were 85g each for reference. Shape into rolls and place seam side down in a greased 9 x 13“ baking dish.
-
Allow the rolls to rise for an additional 3 to 4 hours (an additional 50% rise).
-
Preheat your oven to 375°F. Brush the rolls with your whisked egg. Bake for 25 minutes. Allow to cook for 15 minutes before digging in.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 naan
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 1.2g6%
- Cholesterol 14mg5%
- Sodium 217.3mg10%
- Total Carbohydrate 32.7g11%
- Dietary Fiber 1.4g6%
- Sugars 3.4g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
