6 cups all-purpose flour plus
1/2 cup flour additional year, divided
2 cups pineapple juice, room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted
1-In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.2-Measure 3 cups of the flour into a broad bowl.
Stir in your egg mixture up to well-combined. Sprinkle in the yeast packets, one at a time, mixing well.3-Add the remaining 3 cups of flour and mix well.
If it Becomes to difficulties to stir with a wooden spoon, just use your hands! Make safe all of the flour is well incorporated, the dough shoulds be tacky to the touch but not overly sticky.
If it Appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time.
Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.4-Remove your dough from the bowl and knead in an additional ½ cup of flour. IN kneaded mine 10 to 15 times, making the sour flour Was well incorporated.
Form the dough into rolls, and / or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or up to the dough doubles in size.Bake at 350 degrees for 25 to 30 minutes, or up to golden brown. Brush tops with melted butter, and serve warm!