I’ve been wanting to make these for a long time. A really, really long time.
If you don’t know what I’m talking about, does this look familiar?:
It’s a sweet and fluffy roll that has an amazing texture and taste. They’re truly addictive.
I used to eat these during law school for breakfast…lunch…and dinner. They were just so addicting. But I also slowly realized that they’re not sold everywhere. I used to buy them and ship them to my parents in New Jersey, while living in San Diego. Yes. I did that.
But overtime, through my “maturing” and being a little bit more health conscious, I’ve realized one thing: homemade usually means better than store bought. I can list several things: garlic knots, pizza, muffins, blah blah blah. You get what I’m talking about. Making everything at home just makes the food…taste so much better. You know exactly what ingredients are going in and you don’t question why the shelf life is so unnaturally long. I mean, is it just me or does it also make you uncomfortable thinking about how long a “loaf” of bread from the market doesn’t go stale after several days?
“The Tragedy of the Egg”
Anyway, back on topic. So I tried this recipe out and let me just say…they didn’t turn out as pretty as I wanted them to. Since I only use natural lighting, I rushed to get them in the oven and didn’t roll them into pretty and neat little balls of dough. But! Guess what? They tasted amazing. The tiny chunks of pineapple really mesh well with the bread. Yes, pineapple. I know, weird. I remember looking up recipes how to make this and when I read “crushed pineapple,” I thought I had read a typo.
But I didn’t. My guess is, in addition to the subtle taste of pineapple in the final product, the juices from the pineapple really makes the bread fluffy and sweet. If I’m wrong in my guess well…mind you, it was a guess.
Try these out! They are good with dinner or just alone! I’m pretty sure I’m going to end up eating all of these in the next day…
Makes about 16 rolls
Time: 3 hours
1 stick unsalted butter, melted and cooled
1 teaspoon salt
1/2 cup brown sugar
1 packet instant or active yeast (about 2 teaspoons)
1 8 ounce can crushed pineapple (not drained)
3-4 cups bread flour (or all purpose)
1/2 cup warm milk
1. In a bowl, combine your milk and yeast. Let sit for 5 minutes.
2. Add brown sugar, eggs, butter, and pineapple. Mix.
3. Add salt.
4. Add flour, cup at a time, and mix until it starts pulling away from the bowl.
5. Knead for at least 5-6 minutes, until the dough it smooth.
6. Let the dough rise for at least 1 hour, or until doubled in size.
7. Butter a large baking dish.
8. Cut your dough into 16 pieces.
9. Roll into balls and place into the dish.
10. Let the dough rise again for at least 45 minutes, or until doubled in size. *This is crucial to the final texture of the dough so be patient!
11. Heat your oven to 350 degrees F.
12. Make an egg wash with 1 egg, water, and some melted butter. Brush onto the rolls.
13. Bake for about 20 minutes, or until golden brown.