Ingredients

The following ingredients have 12 Servings
  • ¼ cup milk ((warm))
  • 1 packet instant yeast
  • ½ cup granulated sugar
  • ½ cup Pineapple Juice
  • ¼ cup butter (softened)
  • ½ teaspoon vanilla
  • 1 large egg
  • 3 ½ cups All Purpose Flour
  • ½ teaspoon salt
  • 1 egg yolk (for egg wash)
  • 2 Tablespoon water

Instruction

  • In the bowl of a stand mixer, mix together your yeast, milk, and sugar. Allow the yeast mixture to sit for about 5 minutes or until it becomes frothy.
  • Once the yeast is ready, add in your butter, vanilla, egg, pineapple juice, 2 cups flour, and salt. Using the dough hook attachment, mix oh low speed to bring the dough together, about 5 minutes. **You should have a sticky dough at this point, you may want to add more flour in 1/4 cup increments with the mixer on medium-low speed.**
  • Once all the ingredients have come together and you have the desired dough consistency, increase the mixer speed to a medium-high speed and mix for about 3-4 minutes to develop gluten. The dough will pull away from the sides of the bowl but still be pretty sticky. Continue to mix until the dough is smooth.
  • Transfer the dough to an oiled bowl and cover with plastic wrap that has been sprayed with pan spray. Let the dough rise until doubled, about 2 hour or so.
  • Once the dough has doubled in size punch the dough down in the bowl and then split into 12 equal pieces and form into balls.
  • Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap, sprayed with pan spray again, and let rise until doubled again.
  • When the rolls are almost doubled, preheat the oven to 350°
  • Combine the egg yolk and water together and brush egg wash over the top of the rolls. Bake for 18-20 minutes, until golden brown.
  • Serve warm or room temperature.