Ingredients

• 1 cup pineapple juice, (can - not fresh)
• 1/2 cup buttermilk
• 6 tablespoons salted butter, melted
• 5 1/2 cups bread flour, measured correctly
• 1/3 cup honey
• 1 tablespoon instant yeast
• 1 tablespoon potato flour
• 3 tablespoons brown sugar
• 2 teaspoons salt
• 1 large egg, (room temperature - lightly beaten)
• 1 tablespoon vanilla extract

Instructions

1. Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture may become curdled, this is normal.
2. Using a stand mixer fitted with a dough hook, mix the flour, yeast, brown sugar, potato flour, and salt on low speed until combined.
3. With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla.
4. Mix on low speed dough begins to come together, about 2 minutes. Increase the speed to medium-low and mix until the dough is no longer sticking to the sides of the bowl, about 8 minutes. It may still stick to the bottom.
5. Turn the dough out and form into a ball and place in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and 1/2 hours.
6. Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 20 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled baking pan, make take 2 pans.
7. Cover the pan with plastic and set in a draft-free area to rise until doubled in size, about 1 and 1/2 hours.
8. Adjust the oven rack to the lower-middle position and heat the oven to 375°F.
9. Brush the top of the rolls with melted butter. Bake the rolls for 15 minutes, or until the tops are golden brown, rotating halfway through the baking time.
10. Cool on a wire rack for 10 minutes. Transfer the rolls to a wire rack and cool for another 20 minutes. Rolls can be stored in plastic bag up to 3 or 4 days.

From My Kitchen!

BREADS