Ingredients:

  • 1 cup (240ml) warm whole milk (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 ½ - 4 cups (420-480g) all-purpose flour, plus more for dusting
  • 1/2 cup (120ml) Pineapple Juice
  • 1/4 cup (57g) Pineapple jam
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)

Instructions:

  1. In a large mixing bowl or the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add melted butter, eggs, pineapple juice and pineapple jam to the yeast mixture and whisk to combine.
  3. Gradually add the flour, 1 cup at a time, mixing on low speed (or by hand) until a soft dough forms. Knead until dough becomes smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough to release the air. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball.
  6. Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes, or until puffy.
  7. Preheat oven to 350°F (175°C). Brush the tops of the rolls with egg wash.
  8. Bake for 20-25 minutes, or until golden brown.
  9. Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.