Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer. TIP: if the dough feels like it may be too sticky, add 1 tbsp of flour at a time until the dough becomes smooth and tacky.

If your kitchen is about 65% humidity or higher, use the higher range of bread flour (4 1/2 cups, or 540 grams).

However, if you’re a perfectionist you can actually weigh the entire mass of dough, divide that number by 12, then portion each piece perfectly by weight. Using the dough hook with the mixer running on low, add 3½ cups of all-purpose flour (plain flour) to the bowl and mix until the dough combines and pulls away from the sides of the bowl.

Just took a quick skim through the comments and it looks like all the other readers who’ve tried it seemed to enjoy it. They do have another flour that is GF and can be used with yeast (although I have never used it) Measure for Measure GF Flour works wonderfully for cakes, cookies, muffins, coffee cakes or anything not requiring yeast. If you’ve already done that, your item hasn’t arrived, or it’s not as described, you can report that to Etsy by opening a case. When all the ingredients are in, beat for another 10 minutes or until the bough comes together and form a ball.Baking time will vary based on your own oven so keep an eye on them so they don’t burn and bake until they look good to you.

When you’re ready to move on with the recipe, just take them out of the fridge and allow them to come up to room temperature, then put them in a warm place and allow them to double in volume once again. Be sure to check out Pulled Pork Sliders and Breakfast Sliders With Sausage, they both are crowd-pleasers! But, I do have pineapple juice in the fridge, the sun is shining and I can see the shimmering waters of Lake Union from my condo. com) was a very simple white bread dough with the peculiar addition of yellow cake mix mixed into the dough.Place dough in a large greased bowl, turning the dough to grease the top, and cover with plastic wrap. Here’s a great article explaining all the differences and how to sub one for the other: https://www. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms. Bread flour contains a higher percentage of protein than all-purpose flour, which helps build gluten and will aid in giving the rolls structure, height, and a little chewiness. Begin with the lower range listed (4 cups + 1 tablespoon, or 516 grams) and add additional flour by the tablespoon (8 grams) as needed.

If you’d like to file an allegation of infringement, you’ll need to follow the process described in our Copyright and Intellectual Property Policy. After about 10 minutes of kneading, pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward.This is what develops the glutens, and creates that signature stretchy, elastic texture that’s so key for good homemade bread. NOTE: if the dough is too sticky, add 1 tbsp of flour at a time until the dough becomes smooth and tacky.