Sourdough Discard Hawaiian Rolls

Ingredients

• •200 grams sourdough discard (heaping 3/4 cup)
• •200 grams canned pineapple juice (about 3/4 cup plus 2 Tablespoons)
• •10 grams instant yeast (about 1 Tablespoon)
• •1 large large egg (about 50 grams)
• •melted coconut oil (30 grams)
• •5 grams vanilla extract (about 1 teaspoon)
• •70 grams brown sugar (about 1/3 cup)
• •7 grams salt (about 1 teaspoon)
• •475 grams bread flour 12.5% protein (about 3 1/3 cups)
• •one egg plus splash of water egg wash (optional)
• •optional Butter for topping rolls

Instructions

1. Knead Dough: To the bowl of a stand mixer add sourdough discard, pineapple juice and instant yeast. Let the instant yeast activate for a minute. You will notice a yeasty smell and the yeast beginning to dissolve. Add the egg, melted coconut oil, vanilla extract, brown sugar and salt. Add 415 grams of bread flour, holding back about 60 grams (scant 1/2 cup). Turn the mixer on and knead the dough together. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. Add the remaining flour as needed – making sure to not add too much flour to the dough as different brands of flour absorb liquid differently.Knead together for 8-10 minutes, until the dough is soft and smooth. The dough should be tacky to the touch, not overly sticky. If it is very sticky, add a little bit more flour, about 1 Tablespoon at a time. Remove the dough from the mixer and stick in a medium-sized bowl or container to rise.
2. First Rise: Cover the dough and set in a warm place for about 1 - 1 1/2 hours to rise. The dough should just about double in size during tha t time. If it hasn't doubled in this amount of time, place it in a warmer spot and give it a little bit more time. Colder dough will take longer to rise.
3. Shaping: Line a 9 by 13 pan with parchment paper. Dump the risen dough onto a countertop. Cut the dough into 12 equal pieces, about 85 grams each. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape to seal the balls and create tension for the roll to rise. Place in the pan, fitting the rolls snuggling next to each other in a 4 by 3 grid.
4. Proofing: Cover the pan with a plastic wrap or a dish towel and place in a warm spot until the dough has risen, puffed up and just about doubled in size place until puffed up. Do not bake these rolls if they have not risen.
5. Baking: Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the rolls from burning. Preheat the oven to 400ºF. Whisk together one egg with a splash of water in a small bowl and brush the risen rolls with egg wash. Bake for about 18-20 minutes until baked all the way through. Brush melted butter on top of the warm rolls and enjoy!