Directions
- 1Add 1 tablespoon of active dry yeast to a bowl.
- 2Add 3 tablespoons of warm water to the bowl.
- 3Mix the yeast and water, then let it sit for about 10 minutes until it gets frothy and foamy.
- 4Add 2/3 cup of pineapple juice to the mixture.
- 5Add 1/3 cup of packed brown sugar.
- 6Add 1/4 cup of melted butter.
- 7Add 1 teaspoon of salt.
- 8Whisk the ingredients together.
- 9Whisk in two large eggs plus one egg yolk.
- 10Add a teaspoon of vanilla.
- 11Mix everything until combined.
- 12Add about half of the 4 and 1/4 cups of all-purpose flour, mix it up, and then add the other half.
- 13Knead the dough in the bowl for about 15 minutes until it comes together and pulls away from the sides.
- 14Add a little bit of grease to the bowl and flip the dough over so it's fully covered.
- 15Cover the bowl with plastic wrap and a tea towel, then let it sit and rest until it's doubled in size, which is about an hour.
- 16After an hour, punch down the dough.
- 17Divide the dough into individual rolls by weighing or eyeballing them.
- 18Shape the rolls by pushing the top into the bottom, making a smooth top, and place them in a lightly greased 9x13 inch pan.
- 19Cover the pan with plastic wrap and another tea towel, let it sit and rise for another hour until doubled in size.
- 20Bake the rolls in the oven at 350°F for 20-25 minutes until golden brown.
- 21Once out of the oven, brush some butter on the rolls.
Ingredients
- 1 tablespoon active dry yeast
- 3 tablespoons warm water
- 0.66 cup pineapple juice
- 0.33 cup packed brown sugar
- 0.25 cup melted butter
- 1 teaspoon salt
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 4.25 cups all-purpose flour
- grease
- butter
Equipment
bowlmeasuring cupspoonwhiskscale9x13 inch panplastic wraptea toweloven
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