Ingredients
Equipment
Method
- In a bowl, add the warm pineapple juice, active dry yeast, and 1 tablespoon of granulated sugar. Mix slightly and let it sit for 5 minutes to allow the yeast to activate. If, after 5 minutes, you have a foamy mixture, proceed to the next step. If you don’t, restart this step because the yeast is not active; it can lead to the bread not rising properly.
- Add the remaining sugar and melted butter. Mix well.
- Add the egg and mix until all ingredients are combined.
- Add the flour in 2-3 increments, mixing well in between each addition.
- Add the salt with the last flour addition.
- Knead the dough for 2-3 minutes. You can knead in the bowl or on a working surface.
- Place the dough ball into a bowl and cover with plastic wrap.
- Allow the dough to rise for 90 minutes or until it has doubled in size. I love placing mine in the microwave. It is out of the way, warm, and free of cold draft.
- Butter a 9x13 baking dish. Set aside.
- Once the dough has doubled in size, divide it into 12 pieces. Roll into balls. Place in the prepared baking dish.
- Cover with plastic wrap and allow the dough to rise for 60 minutes. If you have a really cold kitchen, it might take longer, or if you have a warm kitchen, it might be quicker. The rolls are ready to bake once they have doubled in size.
- Preheat the oven to 350 degrees F.
- OPTIONAL: Brush an egg white on the rolls before baking. Some people prefer this, but I don’t. My preferred method is brushing butter on the rolls as soon as they are out of the oven.
- Bake in the preheated oven for 15-18 minutes or until the top of the rolls is golden brown and the internal temperature is 190 degrees F.
- Cool in the pan for 2-3 minutes, then transfer the rolls to a cooling rack to cool completely.
- Serve and Enjoy!
Nutrition
Notes
See the post for more information, photos and tips.