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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 24 |
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Adapted from I Heart Eating Ingredients:
1 1/2 cups pineapple juice |
4 1/2 teaspoons active dry yeast |
2/3 cup granulated sugar |
1/2 cup butter, at room temperature, plus extra for brushing rolls |
1 teaspoon vanilla extract |
2 large eggs |
5 -6 cups bread flour |
1 teaspoon salt |
Directions:
1. In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105°F.
2. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
3. Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
4. Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
5. Switch from the paddle attachment to the dough hook, and add 3 cups of flour. Stir on low.
6. Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
7. Once the dough comes together and clears the sides, continue to knead for about 1 minute.
8. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
9. Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
10. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
11. Toward the end of the second rise, preheat oven to 350°F.
12. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
13. Immediately brush rolls with butter.
14. Serve warm or at room temperature.
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