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Sourdough Pineapple Rolls

Updated: Sep 30, 2020

These rolls are perfect for any dinner, the addition of Pineapple Juice makes them very tasty and unique in flavor.

The use of only sourdough in this recipe adds a touch of its distinct flavor, chewiness and structure to these buttery rolls.


General Info

Makes 12 Rolls

Time 20 Hrs. approx.


Ingredients Baker's Percentages

450 grams (3 ⅝ cups) All purpose Flour 92%

40 grams (¼ cup) Potato Flour 8%

130 grams (½ cup) Sourdough Starter 27%

50 grams (⅓ cup) Dry Milk Powder 10%

220 grams (1 ⅓ cup) Pineapple Juice 45%

55 grams (⅛ cup) Honey 11%

60 grams (4 tbsp) Butter 12%

1 Egg (50g) at room temperature 10%

1 tsp (5 g) Vanilla extract 1%

8 grams (½ tbsp) Salt 1.6%


Love is like bread... it needs to be made fresh every day! Unknown

Directions


  1. Pour Pineapple juice in a stand mixer, add 1 egg at room temperature, vanilla extract, honey and Sourdough Starter. Use the hook attachment and start mixing the wet ingredients. Add dry milk powder, potato flour and all purpose flour little by little as you keep mixing. Add butter at room temperature in small pieces. Add the salt and keep mixing for about 20 minutes or until your dough starts to pull off the walls of your bowl. If after 20 minutes your dough is not ready yet, let it rest for 30 minutes on the counter and resume the process.

  2. Take the dough out of the bowl and start kneading it by hand on your working table. Knead for about 5 minutes or until the dough is soft and elastic. Make a ball of dough and poke the dough in the center. If the dough springs back up that means that the dough is ready. Place it in a greased bowl and cover it with a plastic wrap. Let it proof in the fridge overnight.

  3. The next morning divide the dough in 12 equal pieces using a scale to get equal pieces. Use a little bit of flour to make balls of dough. Make sure to roll the dough balls tight so that the dough has enough tension. Place the balls of dough in a 9x13 inch or 22x33 cm baking pan. Cover with a towel and let them proof at room temperature for about 8 hours. If you do this in the morning, your rolls will be warm and ready in time for dinner.

  4. Bake them at 350 degrees Fahrenheit or 180 degrees Celsius for about 30 minutes or until they are golden brown. As soon as you take them out of the oven, brush them with 2 tablespoons of melted butter.

Watch the Video






Bollos de Masa Madre con Jugo de Piña


Estos bollos son perfectos para cualquier cena, la adición de jugo de piña los hace muy sabrosos y tienen un sabor único.



El uso de solo masa madre en esta receta agrega un toque de sabor, masticabilidad y estructura distintivos a estos bollos mantecosos.


Información general

Hace 12 bollos

Tiempo 20 Hrs. aprox.



Ingredientes Porcentajes de panadero

450 gramos (3 ⅝ tazas) Harina para todo uso 92%

40 gramos (¼ de taza) de harina de papa 8%

130 gramos (½ taza) de masa madre 27%

50 gramos (⅓ de taza) de leche en polvo 10%

220 gramos (1 ⅓ taza) de jugo de piña 45%

55 gramos (⅛ taza) de miel 11%

60 gramos (4 cucharadas) de mantequilla 12%

1 huevo (50 g) a temperatura ambiente 10%

1 cucharadita (5 g) de extracto de vainilla 1%

8 gramos (½ cucharada) de sal 1.6%


El amor es como el pan ... ¡necesita hacerse fresco todos los días! Desconocido

Direcciones


  1. Vierta el jugo de piña en una batidora eléctrica, agregue 1 huevo a temperatura ambiente, extracto de vainilla, miel y masa madrer. Use el accesorio de gancho y comience a mezclar los ingredientes húmedos. Agregue leche en polvo, harina de papa y harina para todo uso poco a poco a medida que continúa mezclando. Agregue la mantequilla a temperatura ambiente en trozos pequeños. Agregue la sal y siga mezclando durante unos 20 minutos o hasta que su masa comience a despegarse de las paredes de su tazón. Si después de 20 minutos su masa aún no está lista, déjela reposar durante 30 minutos en el mostrador y reanude el proceso.

  2. Saque la masa del tazón y comience a amasarla a mano en su mesa de trabajo. Amase durante unos 5 minutos o hasta que la masa esté suave y elástica. Haga una bola de masa y toque la masa en el centro con su dedo. Si la masa vuelve a brotar, significa que la masa está lista. Colóquelo en un recipiente engrasado y cúbralo con una envoltura de plástico. Déjalo a fermentar en el refrigerador durante la noche.

  3. A la mañana siguiente, divida la masa en 12 partes iguales usando una balanza para obtener partes iguales. Use un poco de harina para hacer bolas de masa. Asegúrese de enrollar bien las bolas de masa para que la masa tenga suficiente tensión. Coloque las bolas de masa en un molde para hornear de 9x13 pulgadas o 22x33 cm. Cubra con una toalla y déjelos a fermentar a temperatura ambiente durante aproximadamente 8 horas. Si hace esto por la mañana, sus panecillos estarán calientes y listos a tiempo para la cena.

  4. Hornee a 350 grados Fahrenheit o 180 grados Centígrados durante aproximadamente 30 minutos o hasta que estén dorados. Tan pronto como los saque del horno, barnícelos con 2 cucharadas de mantequilla derretida.

Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"


7 commentaires


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