Ingredients
Method
- In a large bowl or the bowl of a stand mixer, combine your warmed pineapple juice and whole milk. The temperature is very important; it should feel like warm bath water.
- Whisk in the honey and the yeast. Let the mixture sit for about ten minutes until it becomes foamy and smells like fresh bread. Once you see that bubbling layer on top, whisk in your melted butter, egg, and vanilla extract.
- Start adding your flour one cup at a time, along with the sea salt. If you are using a stand mixer, use the dough hook attachment on a low speed. If you are mixing by hand, use a sturdy wooden spoon. You want to add just enough flour so that the dough pulls away from the sides of the bowl. It should still feel slightly tacky to the touch but not so sticky that it clings to your fingers.
- For a light and airy result, keep the dough as soft as possible. Once the dough has formed a ball, knead it for about five to seven minutes. If the dough springs back when you poke it with a finger, you know the gluten has developed correctly.
- Lightly grease a large bowl with oil or cooking spray. Place your dough ball inside and turn it over once so the top is coated in oil. Cover the bowl with a clean kitchen towel or plastic wrap. You need to let the dough rise until it has doubled in size, which usually takes about sixty to ninety minutes.
- Use a knife or a bench scraper to divide the dough into twelve equal pieces. To make them look like professional blog rolls, weigh each piece on a kitchen scale to ensure they are the exact same size.
- To shape each roll, tuck the edges of a dough piece underneath itself to create a smooth top. Roll the dough in a circular motion under the palm of your hand against the counter.
- Place the shaped rolls into a greased 9×13 inch baking pan, arranged in three rows of four. Cover the baking pan again and let the rolls rise for a second time. This stage is shorter, usually taking about forty-five to sixty minutes.
- While the rolls are rising, preheat your oven to 350°F. Slide the pan into the center rack of the oven. Bake the rolls for 20 to 25 minutes. As soon as you pull the pan out of the oven, brush the tops of the hot rolls with a tablespoon of melted butter.
Notes
The most frequent issue is the temperature of the liquid. If your milk and juice are too hot, you will kill the yeast and the dough will never rise. Always use a thermometer if you are unsure. Another problem is rushing the rise times.
Yeast works on its own schedule. If your house is cold, it might take two hours for the dough to double. Do not move on to the next step until the dough has actually grown in size.