About
Why do we call these sweet dinner rolls unbeatable? Because we haven't found a recipe that can match their pillowy softness or subtle sweetness. With a hint of tropical fruit flavors infused into the dough, every bite of Unbeatable Sweet Dinner Rolls feels like a vacation in the warm sun—even when the snow is piling up outside! These Unbeatable Sweet Dinner Rolls can serve as the foundation for a truly amazing Thanksgiving sandwich, as a side to a Christmas ham, or as a comforting and simple dessert. The sky's the limit when these rolls are on the table!
Ingredients
- 5 1/2 cups all-purpose flour, divided into 5 cups and two separate 1/4 cups, plus more for kneading
- 4 1/2 teaspoons instant yeast
- 2 1/2 teaspoons kosher salt
- 9 tablespoons whole milk, divided into 1/2 cup (8 tablespoons) and 1 tablespoon
- 1 cup pineapple juice
- 8 tablespoons unsalted butter, divided into 6 tablespoons and 2 tablespoons
- 1/3 cup honey
- 2 tablespoons packed dark brown sugar
- 2 large eggs, divided
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
Directions
Step 1 -Grease the dough hook of a stand mixer.
Step 2 -In the bowl of the stand mixer whisk together 5 cups of flour with the yeast and salt.
Step 3 -In a microwave-safe, medium-sized bowl combine 1/2 cup of milk with the pineapple juice, 6 tablespoons of butter, and the honey.
Step 4 -Microwave the milk mixture in 20-second increments until it reaches somewhere between 120 and 130 degrees F, about 90 seconds.
Step 5 -Set the stand mixer to low speed. Add the dark brown sugar, 1 egg, apple cider vinegar, vanilla extract, and the milk mixture to the bowl of the stand mixer while it stirs.
Step 6 -Use a spatula to scrape down the side of the bowl as needed to ensure all the ingredients are mixed. Let the stand mixer knead the mixture on low until it forms a dough that pulls away from the bowl, about 2 minutes.
Step 7 -Increase the mixing speed to medium-low and continue kneading until the dough is elastic and smooth, for about 7 minutes. The dough should still be sticky on the bottom.
Step 8 -Reduce the mixing speed to low and add 1/4 cup of flour. Mix until thoroughly combined and until the dough has a slightly tacky texture. You can add up to another 1/4 cup flour, if needed, to reach the desired texture.
Step 9 -Use the remaining flour to prepare a work surface.
Step 10 -Remove the dough from the stand mixer and place it on the floured work surface. Cover the dough and let rest for 10 minutes.
Step 11 -Grease a 9x13-inch pan with nonstick spray.
Step 12 -Once the dough has rested, cut it into 18 even pieces and roll them into balls with smooth tops. Add additional flour to the work surface as needed.
Step 13 -Place the dough balls into the greased pan, leaving 1/2 inch of space around the corners of the pan.
Step 14 -Preheat the oven to 350 degrees F.
Step 15 -Cover the pan with plastic wrap or a kitchen towel and leave the dough to prove in a warm place. Let the dough double in size, about 30-40 minutes. The rolls should be touching each other and nearly filling the pan.
Step 16 -Combine the remaining 1 tablespoon of milk and the remaining egg in a small bowl. Brush the egg wash on the top and sides of the rolls. (This is vital to its color.)
Step 17 -Bake the rolls, making sure to rotate them halfway through, until golden brown and shiny on the surface, about 18 to 20 minutes.
Step 18 -Remove the rolls from the oven and let them cool in the tray on a wire rack.
Step 19 -While the rolls cool, melt the remaining 2 tablespoons of butter.
Step 20 -Remove the rolls from the tray and brush them on all sides with the melted butter.
Step 21 -Serve warm!
