- 1/2 杯 温水 (110-115°F)
- 2 (0.25oz each) packages (14g) or 4 1/2 茶匙s 铂酵母
- 1 茶匙 砂糖 (激活酵母)
- 2/3 杯 菠萝汁
- 1/2 杯 椰奶
- 1/2 杯 融化的黄油,冷却
- 1/4 杯 蜂蜜
- 3 大 鸡蛋
- 1 汤匙 食盐
- 5 to 6 杯 面包粉
- 1 大 蛋 (蛋汁)
- 1 汤匙 水 (蛋汁)
- 2 汤匙 黄油,融化了 (服务)
- In bowl of a stand mixer, add 温水, yeast and sugar; whisk to combine. 休息5分钟.
- Add 菠萝汁, 椰奶, melted butter, 蜂蜜, 鸡蛋 and salt. Using a paddle attachment, mix on low until fully combined.
- 改用面团钩. 慢慢拌入面粉, 一次半杯, until the dough pulls away from the sides and is only slightly sticky. You may not need to use the full 6 杯.
- Turn mixer to medium/low speed and knead until the dough is smooth and elastic, about 6 minutes.
- Turn dough out into a greased bowl, cover with plastic wrap and set in a warm spot to rise until double in size.
- Punch dough down, turn out onto a clean surface. Divide dough evenly into 12-18 pieces. Shape into rolls and place in greased baking pans. (Two 9-inch round pans or one 大 cookie sheet work well.) Cover; let rise until double in size.
- Once rolls have doubled in size, brush with 蛋 wash (beat 1 蛋 with 1 汤匙 水). Bake until golden on the tops, approximately 25-30 minutes.
- Brush rolls with melted butter and serve.