• Cooking Time: 40
  • Servings: 20
  • Preparation Time:


Homemade dinner rolls will always delight your family and guests. I usually bake these easy-to-make rolls in store-bought foil-round pans (with accompanying clear lids), but you can also bake these in 2 loaf pans.


  • 1/2 cup lukewarm water (105 to 115 F)
  • 2 tablespoons active dry yeast
  • 2/3 cup + 1 teaspoon sugar
  • 3/4 cup pineapple juice
  • 1 stick (1/2 cup) butter
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • about 6 cups all purpose flour
  • 1 extra whole egg and sugar for brushing over/glazing the rolls before baking


  • Stir yeast and 1 teaspoon sugar into the warm water in a small bowl.
  • Let stand 5 to 10 minutes or until bubbly.
  • Bubbles assure you that the yeast is active.
  • In a small saucepan, scald pineapple juice, 2/3 cup sugar and butter just till warm and butter is almost melted.
  • Add eggs, salt, ground ginger and vanilla.
  • Place 3 cups flour in large mixing bowl and mix in dissolved yeast and pineapple mixture.
  • Beat with a wooden spoon until blended.
  • Stir in enough remaining flour to make a stiff dough.
  • Knead on floured surface until dough is smooth and elastic.
  • Place dough in lightly oiled bowl, turn to coat and cover with a plastic wrap, then with a clean dish towel.
  • Let rise until doubled in volume, 1 1/2 hours to 2 hours (Dough is well risen when indentation remains when you press one finger in the dough).
  • Punch down dough and divide into 18 or 20 rolls.
  • Divide rolls in two lightly oiled 9-inch round pans.
  • Let rise (proof) again, about 1 hour.
  • Brush rolls with beaten egg and sprinkle with sugar, then bake in preheated 350 F oven for 30 to 40 minutes or until golden brown.
  • You must SAVE this recipe

Categories: Bread  Crowd Cooking  Oven  Potluck  Roll 
© 2006-2017 BakeSpace, Inc. All Rights Reserved