Hawaiian Roll

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For Hawaiian Sourdough Roll, using a quick starter like Alaskan Starter is preferred and using pastry flour or all purpose flour is necessary for the softness of the roll.

This recipe uses a preferment, so the night before baking, stir together in a large container:

v 1 cup vigorous Alaskan Starter at 166% hydration � 9 oz

v 4 cups + 2 Tablespoons all purpose flour � 18 oz

v 2 cups water � 16 oz

Let this mixture set lightly covered overnight at room temperature.

For the dough:����� ��������

Next morning, pour the preferment mixture into your mixer and then add:

v 1 cup water � 8 oz

v 1 cup evaporated milk � 8.5 oz�����������������������������������������

v 3 rounded Tablespoons non diastatic malt syrup or honey � 3 oz

v � cup melted butter � 2 oz

v 2 Tablespoons Vanilla Extract � 1oz

v 5 teaspoons salt � 1.1 oz�

v 1/2 cup mashed potatoes � 3.7 oz

v 8.85 cups all purpose flour � 39 oz (use half pastry flour if you can)

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Coconut filling:

v 1 cup sugar

v 1 cup shredded coconut

v � cup chopped nuts (optional)

v 1 teaspoon cinnamon

v 1 stick butter � 4 oz

v � cup milk or cream (or half and half)

v 2 teaspoons vanilla

Add all ingredients to a medium sized saucepan and bring to a boil over medium heat while stirring. As soon as the mixture boils, take off heat and cool.

Glaze:

v 2 cups powdered sugar

v 1 teaspoon vanilla

v milk or half and half

Add powdered sugar and vanilla into a bowl and slowly add milk until the desired consistency, stirring well. Twirl glaze on top of Coconut Roll once the roll is cooled.

Mix together the preferment and �the additional ingredients on a medium speed just until mixed, this takes about three to four minutes. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, mix dough on low speed for about two more minutes. Now let the dough bulk ferment (which just means the first rise) for about 4 �hours or until doubled. After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times, then gather into a ball. Divide the dough into approximately 3 pieces weighing a little over 2 lbs each. Roll out each piece into a circle shape about 16- 18 inches across. Spread the Coconut filling across each rolled out circle of dough and then roll up the dough and place in an oiled/greased round pan or glass baking dish/pie dish.Spray some cooking oil or brush on butter or oil on the surface of the roll to keep it from drying out. Allow the dough to proof for another hour and one half to two hours or until done proofing. When ready to bake, make several slashes deeply into the roll, slashing down into at least two layers. Bake at 400 degrees for about 30 � 35 minutes. Turn the rolls a couple of times for even browing during bake. Cool before icing. Copyright May 2006

Baker�s Percentages

Sourdough Starter�������� 9 oz��������������������� - 14.9%

liquids/Syrup����������������� 32.5 oz����������������� - 53.8 %

Oil��������������������������������� 2 oz������������ ��������� - 3.3 %

Salt������������������������������� 1.1������������������������� - 1.8 %

Flour�������������������� ��������� 3lb 9 oz����� ��������� - 94.4 %

Total weight of dough�� 6 lbs 5.6 oz���������� - 168.3 %

Total flour��������������������� 3 lbs 12.4 oz���������� - 100%

Total water������������������� 2 lbs 6.1 oz����������� - 63.1 %