Ingredients
Method
Make Levain
- The night before you want to bake, bix together 35 g active sourdough starter, 70 g all-purpose flour, and 70 g pineapple juice until combined. Transfer to a jar or container that's large enough for it to triple in size. It doesn't always triple (just doubling is fine!) but play it safe and choose a jar or container with plenty of room for expansion.
- Leave the levain at room temperature until at least doubled, about 8-12 hours.
Mix Dough
- Once your levain is nice and bubbly and at least doubled in size, you can make your dough. To a stand mixer bowl or a large mixing bowl, add 175 g levain (all of the levain you made), 525 g all-purpose flour, 105 g whole milk, 105 g pineapple juice, 35 g brown sugar, 1 whole egg, 1 egg yolk, and 10 g fine sea salt. Mix until no dry bits of flour remain.
- If using a stand mixer (recommended): With the dough hook attached, knead on medium-low speed until the dough is holding together well and coming away from the sides of the bowl. Begin adding 65 g unsalted butter one piece at a time, waiting until each piece is incorporated until adding the next. Knead for 6-8 minutes longer until the dough is nice and smooth.
- If mixing by hand: Mix in the bowl until the dough starts coming together. Transfer to a clean countertop and begin kneading. Once the dough is starting to smooth out, begin adding 65 g unsalted butter one piece at a time, smearing it into the dough and kneading. Wait until each piece is incorporated before adding the next. Continue kneading until the dough is nice and smooth.
Bulk Fermentation
- Form the dough roughly into a ball and transfer to a lightly greased or buttered bowl or container to bulk ferment at room temperature for 6–8 hours, or until just about doubled in size.
Divide & Shape
- Weigh the entire piece of dough, and divide that weight by the number of rolls you want to make. Dividing by 15 will give you generously-sized dinner rolls or slider buns.
- Divide the dough into equal-sized portions using a scale. It's OK if the portions are within a few grams of each other, it doesn't have to be perfect. The idea is that they're close to the same weight so they finish baking at the same time.
- Form each portion into a smooth ball. Fold the sides of the dough into the middle, then flip it over so the smooth side is up, and cup your hand around the top. Roll until the top is smooth, and pinch the bottom of the dough closed. Arrange the rolls on a lined baking sheet and cover with a damp kitchen towel or plastic wrap.
Proof & Bake
- Leave at warm room temperature until nice and puffy, not quite double in size. Towards the end of proofing, preheat the oven to 350˚F (175˚C). Brush the tops of the rolls with 1 egg (beaten).
- Bake until puffy and golden brown. If you have a probe thermometer, the interior of the buns should register at least 200˚F (93˚F). Leave them to cool on the baking sheet.