Hawaiian Sweet Rolls

1 Ā½ c. pineapple juice
4 Ā½ tsp. active dry yeast
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt

~In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.

~In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.

~Once the pineapple juice is at temperature, add to the bowl.

~Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.

~Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.

~Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.

~Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.

~Once the dough comes together and clears the sides, continue to knead for about 1 minute.

~Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.

~Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.

~Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.

~Toward the end of the second rise, preheat oven to 350 F.

~Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.

~Immediately brush rolls with butter.
Serve warm or at room temperature.



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