3 eggs2 eggs, 1 egg yolk get added with liquids, Note 4
½ cup unsalted butter, softenedNote 2
cooking spray or extra butterto grease the pans
In the bowl of a stand mixer, combine 3 flour (note 1),dark brown sugar, salt and instant yeast. Stir well to combine the dry ingredients.
Make a well in the center of the dry ingredients.
Pour the pineapple juice, buttermilk and vanilla extract into the centre of the dry ingredients. Add 2 of the eggs, plus 1 egg yolk, and the softened butter. (note 4). Save the egg white, use in step 11.
Use a large wooden spoon to mix ingredients to form a soft dough.
Knead the dough using the dough hook until the mixture appears elastic and forms a soft well ball that pulls away from the sides of the bowl. Adding up to one cup more flour as needed. It usually takes about 4 minutes. (This is a stickier dough - it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour.)
Cover the dough with plastic wrap and a clean kitchen towel and place in a warm area of your kitchen to rise for 2 hours.
Once risen, punch down the dough and divide into 20 equal balls of dough.
Grease a 9” x 13” casserole dish AND a 8” x 8” casserole dish and place the balls of dough equal distance apart in each.
Place the plastic wrap and kitchen towel back over the casserole dish and allow to rise again for 1 ½ hours
Preheat oven to 350°F
Brush the risen rolls with the egg white.
Bake for 20-24 minutes, until rolls are golden brown on top and cooked through.Allow to cool for 2 minutes in the casserole dish before attempting to remove from the pans.
Serve as rolls or makes the best slider rolls.
Note1: The recipe begins with using 3 cups of flour, add more as needed. This is astickier dough - it will not form the same cohesive ball as a harder, proofed dough. Avoid the temptation to add more than 5 cups of flour. Note 2: If using salted butter, reduce salt to ½ teaspoon. For best results, bring your dairy ingredients to room temperature for best. Note 3: We use instant yeast as its tiny and they absorb instantly into the liquid. If using active dry yeast, in Step 2, let the yeast sit in the liquid to expandNote 4: The recipe will use all 3 eggs. The third egg gets separated. The yolk is mixed into the dough. The egg whites are used in Step , to brush the tops of the buns before baking.Gluten-Free option: I have had friends who use Bob's Red Mill 1 for 1 Gluten-Free All- Purpose flour with excellent results.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes