Ingredients
- 1/2 cup pineapple juice at room temperature
- 1/2 cup warm milk(100-110F)
- 4 Tbsp unsalted butter, melted and cooled slightly
- 2 eggs, lightly beaten (*Plus, 1 extra egg for eggwash)
- 6 Tbsp granulated sugar
- 1-1/2 tsp salt
- 2-1/4 tsp instant yeast (1 packet)
- 4-1/2 cups bread flour
Servings: Rolls
Instructions
- Combine pineapple juice, milk, butter, eggs, sugar, salt and yeast in the bowl of a stand mixer, stir to combine. Add 2 cups flour and stir to combine. Switch to dough hook and gradually add in remaining flour. Kneading on medium speed for 4-5 minutes until nice ball forms. Remove to large oil covered bowl and cover with plastic wrap/towel to rise for about 1 hour. When risen to double in size, punch down dough and using a bench scrapper or knife divide dough into 15 pieces. Roll into balls and place in 9x13 pan sprayed with cooking spray. Cover with plastic wrap/towel and rise in warm place until doubled in size about 45 minutes or so. Preheat oven to 375F and mix 1 egg with 2 Tbls water in small bowl, gently brush rolls with eggwash. Bake in middle oven for 18-20 minutes.(*WATCH for excessive browning...may need to cover rolls with foil if getting too browned!) Enjoy!
- **Alternately,you can also place ingredients in your BREAD MACHINE on the dough cycle. Place ingredients as recommended by your machine(mine is liquid ingredients first, then flour, sugar, salt, and a well on top with yeast). When dough cycle is done, continue with directions above for dividing rolls into the 15 pieces and placing in pan for second rise, etc...
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