Hawaiian dinner rolls.

Started with MyLoveOfBaking’s recipe ‘sweet & soft sourdough hawaiian rolls’ as my base but had to freestyle as soon as making the roux.

For starters i used half&half because i only needed a small amount and the store was out of pints of whole milk. Then the roux was entirely too thick so i added about twice as much H&H with the roux still being like oatmeal consistency.
Everything was weighed per the recipe initially. Added flour as I went along to make it easier to handle but ended up adding a little too much. After further reading it’s supposed to be a sticky dough that gets easier to handle over time. I digress.

Long story less long – they turned out fantastic so the recipe is very flexible and forgiving. I was winging it (albeit I have decent intuitive kitchen knowledge and experience though I have never made rolls) The remainders saved well until dinner the next day. Try it out!

Recipe kinda maybe:
Roux:
1/2 cup flour
1/2 c h20
~3/4 lil carton half and half

Dough:
Roux
350g flour (+~extra during slap n fold)
Tsp salt
2 tbs sugar
Egg
1/2 c pineapple juice
100g active 100% hydration starter
3 tbs butter cubed n softened

(I didnt make optional soaking syrup but used honey instead)

From there i followed the recipe. Using my dehydrator as a proofing box after shaping rolls (cause i totally forgot i could do that until then. Would have saved a bit of time with initial ferments).