It is similar to a Hawaiian Sweet Roll but I altered the recipe a bit. I also iced one with some pineapple flavored icing but the rolls just plain are quite sweet and pineapple-y.
Here is the iced one.
You will need:
2 (.25 ounce) envelopes active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
11/2 cup pineapple juice
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
6 cups all-purpose flour
In a small bowl, dissolve yeast in 1/2 cup warm water.
Let stand until creamy, about 10 minutes.
When it smells like funky beer. It's ready.
In a large bowl, beat the yeast mixture, eggs, pineapple juice, sugar, ginger, vanilla.
The is what the dough looks like after 3 cups of flour have been added.
Here is the full 6 cups.
Gradually stir in flour until a stiff batter is formed
Cover with a damp cloth and let rise in a warm place for 1 1/2 hours.
See how much higher it is. Yay!
Turn the dough onto a well floured surface. It will be sticky and stretchy. Use a knife or pull it apart to make balls.
Divide the dough into 2 - 2 1/2oz pieces and form loosely into round balls.
Don't have a food scale. It is about the 2 inches in diameter or you can cup it in the palm of your hand.
It doesn't have to be perfect.
You can eyeball them so they are close to the same size.
Place the balls into a lightly greased cake pans or dish.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 1 hour.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 25 to 30 minutes until tops are golden brown.
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