Dees Hawaiian Sourdough Rolls Recipes

Steps:

• In a large stand mixer bowl, add the sourdough starter, sugar, active yeast, ginger, salt, and flour (start with 4 1/2 cups and add more as needed after adding wet ingredients). Mix well to combine and make a well in the center. Whisk together melted butter, milk, pineapple juice, eggs, and vanilla in a bowl. Add the egg mixture to the center of the flour well. With the paddle attachment, mix well to combine all ingredients into a slightly sticky thick dough. If your dough is sticking to the sides of the bowl, add a little more flour or if it's too dry add a little water.
• Attach dough hook and knead dough for 5 minutes or until smooth and soft. Place dough into a container w cover. I use a rectangle Rubbermaid container because that's what fits in my fridge best for overnight proofing. Cover with lid and let dough rest for 2 hrs and then place in the refrigerator 10-12 hrs.
• The next day, bring dough to room temp and let rise to almost double in a warm place. Mine took 4 hrs. Cut dough into walnut sized pieces and roll each into a ball by tucking loose ends under so you make a smooth ball on top. Pinch bottom to seal. Place 1 inch apart on 2 parchment lined baking sheets. I get 35 on each 12"X18" sheet. I usually make 1 pan of slider rolls and 1 pan of burger/sandwich sized rolls with this recipe.
• Cover, and allow dough to rise in a warm place for 2-4 hours or until tripled in size. Preheat oven to 350 degrees F. Place in oven to bake for 22 to 25 minutes. Top should be medium brown. To prevent rolls from getting soggy, allow them to cool overnight before putting in an airtight storage container. I always enjoy one or two when hot out of the oven with butter and honey. Yummm!