Light and fluffy sweet rolls with a hint of pineapple and coconut. Perfect paired with BBQ or enjoyed warm with butter.
Yield 12-18 rolls
Ingredients
1/2cupwarm water(110-115°F)
2(0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
1teaspoongranulated sugar(to activate yeast)
2/3cuppineapple juice
1/2cupcoconut milk
1/2cupmelted butter, cooled
1/4cuphoney
3largeeggs
1tablespoontable salt
5 to 6cupsbread flour
1largeegg(for egg wash)
1tablespoonwater(for egg wash)
2tablespoonsbutter, melted (for serving)
Instructions
In bowl of a stand mixer, add warm water, yeast and sugar; whisk to combine. Allow to rest for 5 minutes.
Add pineapple juice, coconut milk, melted butter, honey, eggs and salt. Using a paddle attachment, mix on low until fully combined.
Switch to dough hook. Slowly mix in flour, 1/2 cup at a time, until the dough pulls away from the sides and is only slightly sticky. You may not need to use the full 6 cups.
Turn mixer to medium/low speed and knead until the dough is smooth and elastic, about 6 minutes.
Turn dough out into a greased bowl, cover with plastic wrap and set in a warm spot to rise until double in size.
Punch dough down, turn out onto a clean surface. Divide dough evenly into 12-18 pieces. Shape into rolls and place in greased baking pans. (Two 9-inch round pans or one large cookie sheet work well.) Cover; let rise until double in size.
Meanwhile preheat oven to 350°F.
Once rolls have doubled in size, brush with egg wash (beat 1 egg with 1 tablespoon water). Bake until golden on the tops, approximately 25-30 minutes.