Thursday, March 7, 2013
This pineapple dinner rolls are soft and easy to make. You need to let it rise as long as you can for the second time.
6 to 7 cups of wheat and white bread flour (I use 3 cups of white and 3 cups of wheat)
Note: you can also use all white flour, I like half and half.
1 ½ cup of pineapple juice
3/4 cup of sugar
2 t salt
1/2 t ground ginger
1 t vanilla extract
2 envelopes of yeasts
1 stick of butter melted
In a kitchen aid or mixing bowl put butter, eggs, pineapple juice, sugar, salt, ginger, vanilla and mix it on low speed until well combine
Now add 3 cups of wheat and one envelope of yeast and mix until the dough is combining
Next add 3 cups of white flour and the last envelope of yeast and mix it until the dough become smooth
If the dough is still too soft you can add a bit more of flour to it or you can knead it with a bit more flour
Take it out flour your work surface and knead the dough for 5 minutes until it is very smooth
Spray a big bowl and put the dough in cover let it raise for 1 ½ hours.
Take the dough out after it raised, punch down and knead and roll it to make round dough, divide the dough to 24 equal pieces shape to small balls. Spray baking dish and let the dough rise for the second time as long as you can. I did it until it is double size for 3 hours or longer.
When ready to bake turn the even on to 350 degree and bake for 25 to 30 minutes depend on your oven. My oven only takes 25 minutes. Take them out the oven and brush it with melted honey and butter.
Serve hot or warm.