3 eggs, beaten
1 1/4 cups pineapple juice
3/4 cup sugar
1/2 cup butter (one stick), cut into pieces
1 tsp vanilla
6 cups flour
4 tsp yeast (2 packets)
1/2 tsp ground ginger
2 tsp salt
Put eggs, pineapple juice, sugar, and vanilla to bread pan and lightly stir with a wooden spoon. Then, add cut up butter pieces.
Add flour on top of ingredients in bread pan.
Make a deep groove into the flour, and into it sprinkle the yeast. Cover the yeast with flour.
Sprinkle ginger over the top of the flour and add salt, 1/2 on each side of the pan.
Set machine on “dough” cycle and start.
When cycle is finished, remove dough from machine. Divide into pieces for rolls – 24 large or 48 small.
Cover with a damp towel and set in a warm place to rise until doubled in size.
Bake at 350°F for 25-30 minutes (until golden brown).
Brush tops with melted butter.
This recipe was adapted from King’s Hawaiian Bread at La Petite Brioche.