These were pretty easy to put together once I figured out what direction I was going. The best way to eat them is straight out of the oven, hovering over the sink, with a butter knife full of vegan butter gripped tightly in your hand. Or so I would imagine.
- 2 cups pineapple juice plus 2 Tbs, reserved
- 1/2 cup plus 1 Tbs sugar, divided
- 1/3 cup vegan butter or coconut oil
- 2 tsp kosher salt
- 2 pkgs. or 4 1/2 tsp active dry yeast
- 2/3 cup warm water
- 7-8 cups all purpose flour
Melt the vegan butter just until melted, but not too hot. Dissolve the 1/2 cup sugar and the salt into the butter. Add in the 2 cups pineapple juice and combine well.
In a separate bowl, add the warm water. Test it on your wrist to ensure it's not too hot. It should be lukewarm. Add in the yeast and the 1 Tbs sugar and whisk. Allow to sit for about 10 minutes or until it's frothy on top. If it doesn't froth, do not proceed (Start over with cooler water, warmer water, or new yeast).
In a mixer, add the butter mixture and the yeast mixture. Mix until combined.
Slowly add in the flour 1 cup at a time and mix on low to incorporate between each cupful. Add until the dough is soft but not too sticky. Using a mixer with the kneading hook, knead for 3 minutes. If by hand, knead for 10 minutes.
Allow to rise for an hour. Punch down and allow to rise for another 40 minutes or so. Punch down again. Preheat the oven to 375.
Divide dough in half, then divide each half into a dozen small balls. Place each dozen in a 9" x 13" baking dish and brush the tops with the reserved pineapple juice. Allow to rise for about 20 minutes.
Bake for 18-20 minutes. They should be nice and golden brown.
Brush the tops with melted vegan butter, if desired.