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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|Serving Size: 1 Recipe (835g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1227 (76%)|
|Amt Per Serving||% DV|
|Total Fat 136.3g||182 %|
|Saturated Fat 77.9g||390 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 1149.8mg||354 %|
|Sodium 1047.2mg||36 %|
|Potassium 1491.9mg||39 %|
|Total Carbohydrate 64.1g||19 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 57.6g|
|Protein 40.2g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1612
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