Combine instant yeast, warm milk and sugar. Set aside to let it activate.
Combine instant yeast, warm milk and sugar. Set aside to let it activate.
1
1
While yeast activates, cream the butter, egg, brown sugar, and remaining white granulated sugar in your stand mixer.
While yeast activates, cream the butter, egg, brown sugar, and remaining white granulated sugar in your stand mixer.
2
2
Add vanilla, and sea salt flakes and keep mixing. When well combined, add in the yeast mixture and pineapple juice. Allow it to incorporate with each addition.
Add vanilla, and sea salt flakes and keep mixing. When well combined, add in the yeast mixture and pineapple juice. Allow it to incorporate with each addition.
3
3
Begin adding flour one spoonful at a time on the lowest speed setting.
Begin adding flour one spoonful at a time on the lowest speed setting.
4
4
Knead the dough in your stand mixer for 5 minutes after all flour has been added. Then cover and leave it to rest in warm area for 1 hour.
Knead the dough in your stand mixer for 5 minutes after all flour has been added. Then cover and leave it to rest in warm area for 1 hour.
5
5
After the dough has completed proofing for 1 hour, remove it from mixing bowl.
After the dough has completed proofing for 1 hour, remove it from mixing bowl.
6
6
Cut the dough into 15 equally sized portions, and roll each portion into a ball or rounded square shape.
Cut the dough into 15 equally sized portions, and roll each portion into a ball or rounded square shape.
Evenly space rolls on prepared baking dish, leaving room for them to proof and expand as they bake.
Evenly space rolls on prepared baking dish, leaving room for them to proof and expand as they bake.
7
7
Cover the baking dish with plastic wrap proof for 75-90 minutes.
Cover the baking dish with plastic wrap proof for 75-90 minutes.
8
8
Whisk 1 egg white and 1 tablespoon of cold water together in a small bowl. Brush egg wash on the rolls, lightly coating all the visible areas.
Whisk 1 egg white and 1 tablespoon of cold water together in a small bowl. Brush egg wash on the rolls, lightly coating all the visible areas.
9
9
Transfer rolls to the oven and bake for 10-15 minutes until the top of bread turns golden-brown evenly across the top of the rolls.
Transfer rolls to the oven and bake for 10-15 minutes until the top of bread turns golden-brown evenly across the top of the rolls.