2 1/2 tsp instant yeast

1/4 cup or 60 ml warm water

2 eggs

3/4 cup or 180 ml pineapple juice

1/3 cup or 75 g white sugar

1/2 tsp vanilla extract

1/4 cup or 55 g butter, melted

4 Cups or 500 g all-purpose flour

1/4 Teaspoon Salt (add it to the flour)


In small bowl dissolve yeast in 1/4 cup warm water, not so hot you can’t touch it, just tepid warm, cover and leave for about 10 minutes.

2. In a stand mixer, beat the yeast mixture,eggs, pineapple juice, 1/4 cup water, sugar, vanilla, and melted butter. When all combined, gradually stir in salt & flour until a stiff batter like dough is formed. *** If your dough is too wet, don’t be afraid to add more flour, a tablespoon at a time until it is dry enough to handle. It should come away from the mixing bowl in a ‘ball’ after kneading. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) 

3. Cover with a clean cloth and place somewhere warm to let rise for 1 hour.

After 1 hour

4. Punch the air out of the dough and turn it onto a well floured surface.

5. divide the dough into 16 pieces

Prepare your baking pans, and grease and flour the pans.

6. After  the dough, form into buns , so the seam side is placed down in the pan.

Arrange the buns like the photo, all around and one in the middle. Cover and let rise again until doubled and they are touching each other, about 40 minutes.

Preheat oven to 350F / 180 C / Gas 4

8. Bake for 15- 20 minutes, then remove from the oven and brush the tops with melted butter To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they’re done. If not, return to the oven for another 5 – 10 minutes. Every oven is different but now you know the trick to see if they’re done!

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