1 T instant yeast (to use regular yeast, reduce pineapple juice to 1 c and add yeast to 1/2 c water. Add proofed yeast with other liquids.)
1 t salt
1 1/2 c pineapple juice, heated
3 T butter
2 T honey
1 1/2 t vanilla
Preheat oven to 150 degrees (as low as it will go.) Mix one-half of the flour and the rest of the dry ingredients in a mixing bowl. In a saucepan, heat pineapple juice until warm, but not hot. Add butter and honey to warmed pineapple juice. Stir until butter is melted and honey is incorporated. Add to the dry ingredients. Add egg and vanilla. Mix everything until smooth.
Add remaining flour a little at a time until dough is tacky, but does not stick to fingers when touched. Knead 5 minutes. Form dough into balls (a little larger than a golf ball) and place 1-inch apart on greased jelly roll pan. Turn off oven. Cover rolls with a dish towel and put pan of rolls into still-warm oven. Allow rolls to rise 40 minutes or until just doubled. Leave rolls in the oven, but remove towel and turn heat to 350 degrees. Bake 15 to 20 minutes or until rolls are a golden brown. Immediately brush tops with butter.
Note: for a lighter roll, allow to rise the first time right after kneading, still in mixing bowl. Follow the directions here for the second (shaped) rise.
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