Ingredients:

  • 3 tbsp (25g) bread flour
  • 1/2 cup (120g) canned pineapple juice
  • 1/2 cup (125g) active sourdough starter
  • 3 cups (420g) high-protein bread flour
  • 1/2 cup (120g) canned pineapple juice, room temperature
  • 1/4 cup (85g) honey
  • 1 large egg, room temperature
  • 1 tsp (5g) vanilla extract
  • 1 tsp (6g) fine sea salt
  • 4 tbsp (56g) unsalted butter, softened and cubed
  • 1 tbsp melted butter
  • 1 tbsp honey

Instructions:

  1. Prepare the Tangzhong by whisking 25g bread flour and 120g pineapple juice in a small saucepan over medium heat until a thick paste forms. Remove from heat and let cool.
  2. In a stand mixer bowl, combine the cooled Tangzhong, active sourdough starter, 420g bread flour, remaining 120g pineapple juice, 85g honey, egg, and vanilla extract.
  3. Mix on low speed until a shaggy dough forms, then add the sea salt and softened butter cubes one at a time.
  4. Increase speed to medium and knead for 10-12 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. Place dough in a greased bowl and cover. Let it sit at room temp (around 70°F) for 6-8 hours until it has nearly doubled and smells slightly malty.
  6. Divide the dough into 15 equal portions (approx 65-70g each). Shape into tight rounds and place in a greased 9x13 inch baking pan.
  7. Cover and proof for another 4-6 hours, or until the rolls are puffy and touching.
  8. Preheat oven to 350°F (175°C). Bake for 22-25 minutes until the tops are deep mahogany brown.
  9. Whisk 1 tbsp melted butter and 1 tbsp honey together. Brush the glaze over the hot rolls immediately after removing from the oven.