Ingredients
- 3 1/2 to 4 cups all-purpose flour
- 2 packages quick-rise yeast
- 1/3 cup nonfat dry milk solids
- 1 teaspoon salt
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/3 cup shortening
- 1/4 cup honey
- 2 eggs
- 1 egg (slightly beaten)
- 1 tablespoon water
- Butter (melted for brushing over rolls)
How to make:
- Gather the ingredients. Preheat oven to 375 F. Grease two 8 or 9-inch square baking pans and set aside.
- In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, dry milk, and salt. Mix well and set aside.
- In a small saucepan, heat the pineapple juice, 1/2 cup water, shortening, and honey until warmed to about 120 to 130 F. (Shortening does not need to melt.)
- Add the warmed liquid mixture to flour mixture.
- Add the 2 eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed.
- By hand, gradually stir in enough of the remaining flour to make a soft dough. (You might not use all of the flour. Reserve any remaining flour for kneading and shaping the dough.)
- Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes.
- Punch down dough. On a lightly floured surface, divide the dough in half and shape it into a ball. Press one ball of dough evenly into each of the prepared baking pans.
- Sprinkle the top of the dough lightly with flour. With a knife, cut the dough into 9 rolls in each pan, cutting almost to the bottom of the pan.
- Cover and let rise in a warm place for 15 minutes.
- Combine beaten egg and 1 tablespoon water and brush over loaves. Bake at for 18 to 20 minutes, or until golden brown.
- Remove from pan. Brush with melted butter. Cool completely on a rack.
- Serve and enjoy!
