Ingredients
- 2 cups warmed pineapple juice (or warm water if in a pinch)
- 3/4 cup sugar
- 2 tablespoons instant yeast (we used the SAF brand)
- 2 tablespoons vegetable oil (or avocado oil as a healthier choice)
- 3/4 teaspoon salt
- 1/2 teaspoon ground dry ginger
- 1 teaspoon vanilla extract
- 3 eggs
- 6 cups bread flour
Instructions
- Warm your pineapple juice in the microwave (so it's very warm, but not hot)
- Add it to the bowl of a heavy-duty stand mixer, the pour in sugar and stir.
- Sprinkle instant yeast over liquid. Let stand for 10 minutes. Once you see bubbles and foam form, continue to next step.
- Attach dough hook to machine then add the oil, eggs, vanilla, ginger and salt. Mix at low speed until ingredients are incorporated.
- Add flour, one cup at a time, and knead for 3 minutes.
- Lightly spray or grease two 9x13-inch pans or 1 large rimmed cookie sheet.
- Turn out dough on a lightly floured surface. Cut off small sections and form into 2-3 inch balls. Place in pan about a half inch apart. Cover and let rise until double in bulk, about 30 minutes.
- Preheat oven to 350 degrees F.
- Bake rolls for 20-25 minutes or until golden brown. Broil the last minute to add more golden brown, if desired.
Notes
Warm pineapple juice in microwave for 1-2 minutes until very warm, but not too hot.
If in a pinch, you can use water instead, but your rolls won't be quite as amazing!