← Nouns Cooking · American

Ingredients

• 180 ml tinned pineapple juice
• 60 ml Milk
• 60 g Butter, melted, plus extra for brushing
• 70 g Brown sugar
• 2 Eggs, at room temperature
• 1 egg yolk (keep the white for glazing)
• 1 tsp Vanilla extract
• 500 g Plain (all-purpose) flour, plus extra if needed
• 7 g instant yeast
• 1 tsp Salt
• ¼ tsp Ground ginger

Method

1. Warm the pineapple juice, milk and butter in a small pan until just lukewarm, about body temperature. Whisk in the brown sugar, eggs, yolk and vanilla.
2. Mix the flour, yeast, salt and ginger in a large bowl, pour in the wet mix and stir into a shaggy dough. Knead for 8–10 min (or 6 min in a stand mixer), until soft, smooth and slightly tacky. Add a spoonful more flour only if it is really sticky.
3. Cover and leave in a warm place for about 1½ hours, until doubled.
4. Butter a 23 x 33 cm tin. Divide the dough into 15 pieces, roll each into a tight ball and arrange in rows in the tin. Cover and rise for 45 min–1 hour, until puffy and touching.
5. Heat the oven to 180°C (160°C fan, 350°F). Beat the reserved egg white with 1 tbsp water and brush gently over the rolls.
6. Bake for 20–25 min, until deep golden brown; cover loosely with foil if they darken too quickly. Brush with melted butter and serve warm.

Tips

• The dough is soft and rich, so it rises slowly; a warm spot (like an oven with just the light on) helps.
• Slice the whole slab horizontally for a tray of ham and cheese sliders.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Jo Cooks Taste of Home