recipe #8 time!

homemade sweet rolls!

    1. 1/2 cup whole milk heated to lukewarm (110Β°F/43Β°C)
    2. 1/2 cup honey, warmed
    3. 4 teaspoons active dry yeast
    4. 3 large eggs lightly beaten
    5. 1 cup pineapple juice
    6. 1/2 cup unsalted butter melted and cooled
    7. 1/2 teaspoon salt
    8. 7 1/2 cups all-purpose flour
    9. 1 large egg lightly beaten with 1 1/2 tablespoons water, for egg wash



    1. stir together the milk and 1/4 cup of the honey in a large bowl.
    2. sprinkle the yeast evenly over the top and let stand for about 5 minutes, until foamy.
    3. stir the eggs, pineapple juice, butter, salt and the remaining 1/4 cup of honey into the proofed yeast.
    4. stir in the flour, 1/2 cup at a time, until the dough comes together in a rough mass.
    5. lightly flour a work surface and turn the dough out onto it.
    6. knead the dough (adding more flour as needed to prevent the dough from sticking to the surface) for 6 to 8 minutes, until the dough is smooth, soft, and elastic.
    7. shape the dough into a smooth ball.
    8. lightly oil a large bowl, transfer the dough to it, and turn the ball to coat the surface with oil.
    9. cover the bowl with a damp kitchen towel and let the dough rise at warm room temperature for about 1 1/2 hours, until doubled in size.
    10. oil a 9 x 13-inch pan and an 8-inch square pan.
    11. punch down the dough, turn it out onto a lightly floured surface, and gently reshape it into a ball.
    12. cut the dough into 24 equal pieces, and shape each piece into a ball.
    13. arrange 15 of the balls in the larger pan and the remaining 9 balls in the smaller pan, spacing them about 1 1/2 inches apart.
    14. cover the pans loosely with plastic wrap and let the dough rise at room temperature for about 1 hour, until almost doubled in size.
    15. preheat the oven to 350Β°F/176Β°C
    16. brush the top of each roll with the egg wash.
    17. bake for 25 to 30 minutes, until golden brown.
    18. transfer the rolls to a wire rack and let cool at least 30 minutes before serving.


  • this recipe will yield 24 rolls; if you need more/less, please measure accordingly!
  • the rolls will keep in an airtight container at room temperature for 3 to 5 days!
  • i mixed this dough using my stand-up mixer (with the dough hook attachment). feel free to do this if you have one! when it came to the kneading step, i ran the mixer on medium for about 3 minutes and it turned out great.

  • enjoy!