2 Packets Active Dry Yeast (1 packet = 2 ¼ tsp.)
1 Tsp. Sugar (to activate yeast)
5 Tbsp. Sugar (add to dry ingredients)
¾ Cup Lukewarm Water or Milk
4 – 5 Cups All-Purpose Flour
1 Tsp. Salt
1 Large Egg (room temperature)
½ Cup Unsweetened Pineapple Juice (room temperature)
1½ Sticks of Butter (melted and slightly cooled – divided)
(use 5 tbsp. melted butter in the dough – reserve the rest to baste the rolls)
- Heat oven to 150 degrees, then turn the heat off. Pour hot water into a pan and place on the bottom rack in the oven.
- In a glass measuring cup, add water and microwave until the water temperature is between 98 and 110 degrees. Then add 1 tsp. sugar, and the active dry yeast, and stir gently until dissolved. Set aside for 8 to 10 minutes until the yeast activates and has bubbled and looks frothy on top of the water.
- In the bowl of a stand mixer, add 4 cups flour, 5 tbsp. sugar, and salt. Mix together using the paddle attachment on low speed for about 1 minute. Then add the egg, pineapple juice, 5 tbsp. melted butter, and water/yeast mixture and mix together until combined. Remove the paddle attachment and replace with a dough hook. Kneed on medium-low speed and gradually add in ½ to 1 more cup of flour until the dough forms into a soft ball.
- Turn dough out onto lightly floured counter and sprinkle with a little flour if it feels sticky. The dough should feel soft and have a nice smooth texture.
- Place the dough into a large glass bowl that has been greased with vegetable oil. Flip the ball of dough over so vegetable oil is on both sides. Then put the glass bowl on the center rack in the slightly warmed oven (oven should be off) for 1 to 2 hours until the dough has risen and doubled in size.
- Once the dough has doubled in size, punch it 3 to 4 times to release air bubbles, then remove from bowl and place on a clean counter. Sprinkle the counter lightly with flour if needed.
- Line a 9 x 13 baking pan with aluminum foil and grease the bottom and sides with vegetable oil. Make the aluminum foil slightly longer than the baking pan, so you can lift the rolls out of the pan when they are hot.
- Divide the dough into 16 equal portions and form into balls. Place the dough balls in the baking pan and gently baste with melted butter. Then put them on the center rack in the slightly warmed oven (oven should be off) for about 30 minutes to rise. Once they have risen, remove from the oven. Also remove the pan of water from the bottom rack.
- Preheat oven to 375 degrees.
- Place rolls in oven on center rack and bake 20 to 22 minutes, or until golden brown. Baste with melted butter and serve.