Recipe Background
These sweet dinner rolls use pineapple juice for a tangy twist, ideal for new beginnings.
The first time I baked these sweet dinner rolls, it was a bustling day filled with boxes and chaos. About a year ago, my partner and I were moving into our first shared apartment—tiny yet charming with its creaky floors and sunlit corners. After a long day of lugging furniture up narrow stairs, we needed something comforting to break in our new kitchen. I had a can of pineapple juice at the back of my pantry, which was the unexpected secret weapon for these rolls, giving them a slight tang and making them memorable.
Kneading the dough reminded me of calming childhood days spent with my grandmother, who taught me the gentle art of bread-making. As the mixer spun, I let the warm, honey-scented milk mixture cascade into the flour, and the soft, pillowy dough began to form. To ensure the best texture, patience was crucial, letting the rolls rise until they crowded the pan like eager party guests. Brushing them with a honeyed egg wash was a soothing ritual, one that added a glorious golden hue to each roll. Sitting down with these in hand made our new place feel like home.
A practical tip: make sure to melt the extra butter and brush it on the warm rolls for that irresistibly soft and glossy finish. Adjusting the flour was key, adding just enough for the dough to be soft yet not too sticky. Breaking bread together, in our new little nook of the world, gave us the perfect mix of nostalgia and new beginnings.
Ingredients
- 5 1/2 cups all-purpose flour divided into 5 cups and two separate 1/4 cups, plus more for kneading
- 4 1/2 teaspoons instant yeast
- 2 1/2 teaspoons kosher salt
- 9 tablespoons whole milk divided into 1/2 cup (8 tablespoons) and 1 tablespoon
- 1 cup pineapple juice
- 8 tablespoons unsalted butter divided into 6 tablespoons and 2 tablespoons
- 1/3 cup honey
- 2 tablespoons packed dark brown sugar
- 2 large eggs divided
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
Directions
- Grease the dough hook of a stand mixer.
- In the bowl of the stand mixer whisk together 5 cups of flour with the yeast and salt.
- In a microwave-safe, medium-sized bowl combine 1/2 cup of milk with the pineapple juice, 6 tablespoons of butter, and the honey.
- Microwave the milk mixture in 20-second increments until it reaches somewhere between 120 and 130 degrees F, about 90 seconds.
- Set the stand mixer to low speed. Add the dark brown sugar, 1 egg, apple cider vinegar, vanilla extract, and the milk mixture to the bowl of the stand mixer while it stirs.
- Use a spatula to scrape down the side of the bowl as needed to ensure all the ingredients are mixed. Let the stand mixer knead the mixture on low until it forms a dough that pulls away from the bowl, about 2 minutes.
- Increase the mixing speed to medium-low and continue kneading until the dough is elastic and smooth, for about 7 minutes. The dough should still be sticky on the bottom.
- Reduce the mixing speed to low and add 1/4 cup of flour. Mix until thoroughly combined and until the dough has a slightly tacky texture. You can add up to another 1/4 cup flour, if needed, to reach the desired texture.
- Use the remaining flour to prepare a work surface.
- Remove the dough from the stand mixer and place it on the floured work surface. Cover the dough and let rest for 10 minutes.
- Grease a 9x13-inch pan with nonstick spray.
- Once the dough has rested, cut it into 18 even pieces and roll them into balls with smooth tops. Add additional flour to the work surface as needed.
- Place the dough balls into the greased pan, leaving 1/2 inch of space around the corners of the pan.
- Preheat the oven to 350 degrees F.
- Cover the pan with plastic wrap or a kitchen towel and leave the dough to prove in a warm place. Let the dough double in size, about 30-40 minutes. The rolls should be touching each other and nearly filling the pan.
- Combine the remaining 1 tablespoon of milk and the remaining egg in a small bowl. Brush the egg wash on the top and sides of the rolls. (This is vital to its color.)
- Bake the rolls, making sure to rotate them halfway through, until golden brown and shiny on the surface, about 18 to 20 minutes.
- Remove the rolls from the oven and let them cool in the tray on a wire rack.
- While the rolls cool, melt the remaining 2 tablespoons of butter.
- Remove the rolls from the tray and brush them on all sides with the melted butter.
- Serve warm!
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