Serves: 15 Rolls
- ½ cup unsweetened pineapple juice
- ½ cup warm milk (100-110 degrees F)
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 whole eggs, lightly beaten
- 6 tablespoons granulated sugar
- 1½ teaspoons salt
- 2¼ teaspoons (1 package) active-dry yeast
- 4½ cups unbleached bread flour
- 1 egg, for brushing on prior to baking
- IN the bowl of a stand mixer fitted with the paddle attachment, combine the pineapple juice, warm milk, melted butter, sugar, yeast and salt.
- Blend until mixed then add the 2 lightly beaten eggs. Mix until incorporated (may be somewhat curdled).
- Remove the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour ½ cup at a time until all flour is incorporated.
- Increase the speed to medium and blend for about 5 minutes or until the dough is smooth and holds together in a ball.
- Place the dough ball in a lightly greased large clean bowl. Cover with plastic wrap and place in a warm, draft free location for about 2 hours or until dough is double in size.
- Spray a 13×9 inch baking pan with cooking spray and set aside.
- Remove the dough to a clean surface and cut into 15 equal pieces. Form each piece into a ball pulling the sides down and tucking them under to the bottom of the dough ball.
- Place each ball in the prepared pan.
- Once all 15 dough balls are formed, brush each roll with 1 egg beaten with 2 tablespoons of water. Cover the pan with plastic wrap and store in a warm, draft-free location until risen and almost doubled in size – about 1 hour.
- Bake at 350 degrees for 20 minutes or until golden brown.