"Get Juiced" Dinner Rolls
These are "a variation on a theme" dinner rolls. The recipe calls for pretty classic dinner roll ingredients with the difference of replacing amounts of liquid with juice, subbing some of the flour with a light corn flour and adding a dash of spice to, well...spice it up! "Experiment with different juices and spices", I think you'll find that these rolls will stay in your recipe box for generations. *Just remember to brush the rolls with juice during the baking process!
6 1/2 cups all-purpose flour
3/4 cup corn "flour" (NOT corn meal)
2/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground ginger
2 teaspoons vanilla
2 packages yeast
1 cup milk
1/2 cup water
1/2 cup butter
1 cup pineapple juice at room temperature
In a large bowl, combine 3 cups flour, corn flour, sugar, salt, ginger, vanilla, and yeast. In medium saucepan, heat milk, water, and butter until very warm (120-130F). Add warm liquid, pineapple juice, and eggs to flour mixture. Blend with electric mixer at low speed until well moistened; beat at medium speed for 4 minutes.
By hand, stir in 3 cups of flour to form a stiff dough. On a floured surface, knead in 1/2 to 1 cup flour until smooth, about 5 minutes. Place dough in a greased bowl. Cover with clean towel. Let rise until doubled in size, about 90 minutes. Punch dough down.
This is a very light and tasty dough. It can be shaped into dinner rolls of any shape. After shaping the dough into desired forms, let it rise until doubled in size. Bake dinner rolls in a 350F oven for 15-20 minutes (until golden brown). *During baking process brush rolls with an extra amount of pineapple juice, this gives the rolls a beautiful glossy finish.