Sourdough Hawaiian Rolls Turn into Sliders

It’s football season and venison sliders are on the menu! Think back to your favorite slider…what was your favorite part? The juicy meat, toppings, or the delicious bun that encompassed it all? Mine (of course) is definitely the bun, specifically the Sourdough Hawaiian Roll. The Sourdough Hawaiian Roll is the thing that makes a slider.

Hawaiian Rolls are one of my favorite slider bun choices. However, buying them at the store is just not the same as homemade. So, I decided to make Sourdough Hawaiian Rolls for this Sunday’s game day. Who could resist?

Little Spoon Farm’s Sourdough Hawaiian Rolls was the recipe I used for the knowledge of these game day buns. However, I did make a few tweaks.

The Roll Ingredients

• Active Sourdough Starter
• Unsalted Butter
• Pineapple Juice
• Milk (I used Almond Milk)
• Sugar (I used Coconut Sugar)
• Pink Salt
• Organic, All Purpose Flour (Bread Flour will give the dough a lighter and fluffier texture – use this if you have it)

The First Steps for Making the Rolls

1. First, melt the butter, pineapple juice, milk, sugar, and salt together on low heat in a saucepan.
2. Next, pour the mixture into the bowl of the stand mixer. Allow the liquid to cool down to room temperature. (This took about 30 minutes).

Sourdough Hawaiian Roll Dough

1. Once the liquid mixture is cooled, add the Active Sourdough Starter and mix it with the dough hook.
2. Then, add the flour one cup at a time.
3. Once the dough begins to pull away from the sides of the bowl and cling to the dough hook, it’s time to turn off your stand mixer.
4. Cover the bowl and let the dough rise for 1 hour.
5. After an hour, use the dough hook on the stand mixer and mix the dough on speed 1 for 8 minutes.

Let the Dough Rise

1. Cover the dough and allow it to rise until it’s doubled in size. (At this point I transferred my dough to a lightly oiled, glass bowl, covered it with a kitchen towel, and let it rise).
2. After the dough has doubled in size, transfer it to a lightly floured surface.
3. Cut the dough into 12-18 pieces (I used a Bench Scraper to cut the dough).
4. Shape each piece into a ball by gathering up the sides and pinching them together.
5. Arrange the balls (seam-side down) in a glass or ceramic baking dish. Cover the rolls with a towel and let them rise for another 3-4 hours or until puffy.

Bake the Sourdough Rolls

1. Preheat your oven to 375 degrees.
2. Brush the top of your dough with butter (or an egg wash – I obviously didn’t do the egg wash because of my egg allergy).
3. Bake for 25-30 minutes or until they are golden brown on top.
4. Allow the rolls to cool completely before cutting them (for the sliders).

The Pork and Venison Slider Filling

Because our family is full of hunters, we used ground Venison and Pork for our slider filling.

• ground Venison
• Ground Pork
• Kinders BBQ Sauce
• Worcestershire Sauce
• Salt Lick Original Dry Rub Seasoning

Mixing the Meat Together

1. Mix all of the ingredients together in a bowl. Cover with plastic wrap and allow the ingredients to blend for about an hour in the refrigerator.
2. Line a baking sheet with parchment paper.
3. Preheat your outdoor grill.
4. Spread the pork and venison meat mixture onto the parchment paper. Cut the meat mixture into 6, rectangular pieces. (These will be like flat burgers on the grill).

Cook the Sliders

1. Grill your rectangular meat pieces until cooked through (because Venison is so lean, this doesn’t take but 5 minutes). Add slices of cheese to the top if you’d like.
2. Assemble the Venison sliders – cut the Hawaiian Sourdough Rolls in half, cut the rectangular sliders into smaller chunks (to fit the size of the rolls), and top with your favorite toppings. Today, we added a bit more BBQ sauce and Habanero Cheese.
3. Enjoy!

Recommended Products

Sourdough Hawaiian Rolls Turn into Sliders

Yield: 24 Sliders

Prep Time: 5 hours

Cook Time: 1 hour

Total Time: 6 hours

It's football season and Venison Sliders are on the menu! What's your favorite part of a slider? Is it the juicy meat, toppings, specialty sauce, or the delicious bun that encompasses it all? Mine, of course, is definitely the bun, specifically the Sourdough Hawaiian Roll. The Sourdough Hawaiian Roll is the thing that makes the slider.

Print

Ingredients

Sourdough Hawaiian Rolls

• 1/2 c. Active Sourdough Starter
• 2 tbsp. Unsalted Butter
• 1 c. Pineapple Juice
• 1/4 c. Almond or Oat Milk
• 3 tbsp. Sugar
• 1 1/2 tsp. Pink Salt
• 3 2/3 - 4 c. Organic, All Purpose Flour (or Bread Flour)

Ground Venison Sliders

• 1 lb. Ground Venison
• 1 lb. Ground Pork
• 1/4 c. Kinder's BBQ Sauce
• 2 tbsp. Worcestershire Sauce
• 3-4 tbsp. Salt Lick Original Dry Rub Seasoning

Instructions

Making the Sourdough Hawaiian Rolls

1. First, melt the butter, pineapple juice, milk, sugar, and salt together on low heat in a saucepan.
2. Next, pour the mixture into the bowl of the stand mixer. Allow the liquid to cool down to room temperature. (This took about 30 minutes).
3. Once the liquid mixture is cooled, add the Active Sourdough Starter and mix it with the dough hook.
4. Then, add the flour one cup at a time.
5. Once the dough begins to pull away from the sides of the bowl and cling to the dough hook, it's time to turn off your stand mixer.
6. Cover the bowl and let the dough rise for 1 hour.
7. After an hour, use the dough hook on the stand mixer and mix the dough on speed 1 for 8 minutes.
8. Cover the dough and allow it to rise until it's doubled in size. (At this point I transferred my dough to a lightly oiled, glass bowl, covered it with a kitchen towel, and let it rise).
9. After the dough has doubled in size, transfer it to a lightly floured surface.
10. Cut the dough into 12-18 pieces (I used a Bench Scraper to cut the dough).
11. Shape each piece into a ball by gathering up the sides and pinching them together.
12. Arrange the balls (seam-side down) in a glass or ceramic baking dish. Cover the rolls with a towel and let them rise for another 3-4 hours or until puffy.
13. Preheat your oven to 375 degrees.
14. Brush the top of your dough with butter (or an egg wash - I obviously didn't do the egg wash because of my egg allergy).
15. Bake for 25-30 minutes or until they are golden brown on top.
16. Allow the rolls to cool completely before cutting them (for the sliders).

Making the Ground Venison Sliders

1. Mix all of the ingredients together in a bowl. Cover with plastic wrap and allow the ingredients to blend for about an hour in the refrigerator.
2. Line a baking sheet with parchment paper.
3. Preheat your outdoor grill.
4. Spread the pork and venison meat mixture onto the parchment paper. Cut the meat mixture into 6, rectangular pieces. (These will be like flat burgers on the grill).
5. Grill your rectangular meat pieces until cooked through (because Venison is so lean, this doesn't take but 5 minutes). Add slices of cheese to the top if you'd like.

Putting it All Together

1. Assemble the Venison sliders - cut the Hawaiian Sourdough Rolls in half, cut the rectangular sliders into smaller chunks (to fit the size of the rolls), and top with your favorite toppings. Today, we added a bit more BBQ sauce and Habanero Cheese.

Notes

If you do not have time to make the Sourdough Hawaiian Rolls from scratch, buying King's Hawaiian Rolls works perfectly fine.