Ingredients
Equipment
Method
- Prepare the liquid mixture: Combine the pineapple juice, buttermilk, melted butter, and honey in a microwave-safe bowl or large liquid measuring cup. Microwave in 30-second intervals until the mixture reaches 110°F.1 cup pineapple juice, 0.5 cup whole buttermilk, 6 tablespoons unsalted butter, 0.33 cup honey
- Mix the dry ingredients: Using a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast, and salt. Mix on low speed for a few seconds until well combined.5.5 cups all-purpose flour, 1 tablespoon instant or rapid-rise yeast, 2 teaspoons salt
- Form the dough: With the mixer still on low, slowly pour in the warm pineapple juice mixture. Add the lightly beaten egg and vanilla extract. Continue mixing for about 2 minutes until a ball of dough begins to form.1 large egg, 1 tablespoon vanilla extract
- Knead the dough: Increase the mixer speed to medium-low and knead for 7 minutes. The dough should be soft and slightly tacky.
- First rise: Turn the dough out onto a lightly floured surface and shape it into a smooth ball. Place it in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1.5 hours until doubled.
- Shape the rolls: Gently punch down the risen dough. Divide into 15 equal-sized pieces and shape each into a smooth ball.
- Second rise: Lightly grease a 9x13-inch baking pan and arrange the dough balls in five rows of three. Cover and rise for another 1.5 hours until doubled.
- Bake: Preheat oven to 375°F. Brush tops with melted honey butter. Bake for 20 minutes until golden brown and internal temp reaches 190°F.4 tablespoons honey butter
- Cool and serve: Brush warm rolls with more honey butter. Cool in pan for 10 minutes, then transfer to a wire rack for 20 minutes.4 tablespoons honey butter
Notes
Always use a thermometer to check the temperature of your liquid mixture and the baked bread to ensure success. Using a stand mixer is highly recommended as this is a tacky dough that requires significant kneading.