Ingredients:

  • 1/2 cup pineapple juice, warmed to 110°F
  • 1/4 cup whole milk, warmed to 110°F
  • 2.25 tsp active dry yeast
  • 1 tbsp honey
  • 3.5 to 4 cups bread flour
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp fine sea salt
  • 1/4 tsp ground ginger
  • 2 tbsp unsalted butter, melted (for glaze)
  • 1 tsp honey (for glaze)

Instructions:

  1. Combine the warmed 1/2 cup pineapple juice, 1/4 cup milk, 1 tbsp honey, and yeast in the mixer bowl. Let it sit for 5–10 minutes until it is frothy and smells like a brewery.
  2. Whisk in the eggs, sugar, softened butter, vanilla, salt, and ginger. Mix on low until the butter looks like tiny pebbles in the liquid.
  3. Gradually add the bread flour, starting with 3.5 cups. Use the dough hook to knead for 5–7 minutes. The dough should pull away from the sides but still feel slightly tacky. If it's too wet, add the remaining 1/2 cup flour one tablespoon at a time.
  4. Place the dough in a greased bowl and cover with a damp cloth. Let it rest in a warm spot for 1.5 to 2 hours, or until doubled in size.
  5. Punch down the dough and divide into 15 equal portions (approximately 60-65g each). Roll into smooth balls and place in a greased 9x13 inch baking pan.
  6. Cover and allow the rolls to rise for a second time (about 45–60 minutes) until puffy and touching.
  7. Preheat oven to 350°F (175°C). Bake for 18–22 minutes until the tops are deep mahogany golden brown.
  8. Whisk together melted butter and honey. Brush the glaze over the hot rolls immediately after removing from the oven.