¼ cup water, warm
2 tsp active dry yeast
1 tsp granulated sugar
3½ cups all-purpose flour
⅓ cup brown sugar, packed
1½ tsp salt
1 tsp vanilla extract
1 egg, plus additional 1 for egg wash
¾ cup pineapple juice
½ cup unsalted butter, room temperature
2 tbsp olive oil
1 tbsp water
In a small bowl, combine the warm water, yeast, and granulated sugar and stir. Set aside for 10 minutes.
In a large bowl, add the all purpose flour, brown sugar, salt, vanilla, 1 egg, and pineapple juice.
Add the yeast mixture once bloomed.
Using a dough hook, knead the mixture until incorporated.
Add in the butter and knead with the dough hook for 10 minutes or until it is smooth.
Coat a clean bowl with olive oil and place the dough ball into the bowl.
Cover with a towel and let it rest in a warm place for 1 hour to rise.
Once risen, lightly dust a clean surface with flour, then turn out the dough and pat it down.
Cut the dough into 16 pieces.
Spray a baking dish with non-stick spray or lightly grease and set aside.
Roll the pieces into balls and place into the prepared baking dish and set aside to rise for 30 minutes.
Preheat the oven to 350 degrees F.
In a small bowl whisk together the remaining egg and water to create an egg wash.
Brush the tops of the rolls with egg wash, and bake for 20 to 25 minutes.
Top with additional butter if desired after removing from the oven. Enjoy!
If mixing by hand, combine and mix until the mixture forms a ball.
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