1. This recipe can be mixed by hand or using a stand mixer.

   If using active dry yeast: Warm 150 grams of milk to about 90–95°F (warm to the touch, not hot). Add the active dry yeast and a pinch of sugar, stir, and let it sit for 5–10 minutes. It should become creamy, bubbly, and foamy. Tip: Liquids hotter than 95°F can damage the yeast, so keep it just warm.

   If using instant yeast: Instant yeast can go straight into the bowl with the flour and other dry ingredients…no need to activate it first. Just make sure the water is still warm (not hot) so the dough rises well.

2. Once the yeast is activated whisk in the sourdough discard, melted butter, pineapple juice, brown sugar, white sugar, and vanilla extract until combined. Then whisk in the egg.
3. Next, add the flour and salt (instant yeast can be tossed in at this point) until a rough dough is formed. It will be quite sticky and shaggy, this is normal.
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested, knead it into a smooth ball, about 3–6 minutes. You shouldn’t need too much extra flour. If using a stand mixer, knead for the same amount of time.
2. Once kneaded, place the dough in a buttered or oiled bowl, cover, and let rise until doubled and puffy (about 2 hours).

Shape the sourdough discard Hawaiian rolls

1. The dough can be shaped and refrigerated overnight OR baked the same day.
2. Line a 9×13 pan with parchment paper for easy roll removal and hassle-free cleanup.
3. Turn the dough out on a clean surface and divide it into 20 equal pieces (around 60 grams each) using a food scale.
4. Shape each dough piece into a ball, starting by pinching the seams together into the center.
5. Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.

6. Place each roll into the baking pan, cover with plastic wrap, and let them rise until doubled in size (1-2 hours).

   Need more time? The shaped Hawaiian rolls can be covered and refrigerated overnight and baked the following day.

Brush and bake the sourdough discard Hawaiian Rolls

1. The Hawaiian rolls are ready to be baked once they have doubled in size and are nice and puffy.
2. Once ready to bake, preheat the oven to 375 degrees F and whisk together 1 egg and a splash of water.

3. Brush the rolls with the egg wash and bake for 25-30 minutes or until lightly golden brown (check them at 25 minutes).

   *To ensure the rolls are fully baked, check that the internal temperature reaches 190–200°F (88–93°C) using a digital thermometer.

4. Upon removing the rolls from the oven, brush the tops with butter for an even softer crust. Let them cool for 10-15 minutes before enjoying warm.
5. Sourdough discard Hawaiian Rolls are best the day of but stay fresh on the counter for 2–3 days when stored in an airtight container or wrapped tightly in plastic wrap. Reheat gently in microwave or oven to restore freshness.