Spices & Sprinkles

Ingredients:

• 1 cup milk (240g), warm (or 3/4 cup if planning on adding pineapple juice)
• 2 1/4 teaspoons (7g) instant yeast
• 2 tablespoons (25g) sugar
• 1 egg, room temperature
• 1/4 cup (58g) salted butter, softened
• 1 1/2 teaspoons (9g) salt
• 3 cups (360g) flour
• 1/4 cup pineapple juice, optional (if you do this, only do 3/4 cup milk)
• 1 tablespoon butter, optional
• 2 tablespoons honey, optional
• Flaky salt, optional

Directions:

1. Whisk together the milk, yeast, and sugar, let sit until yeast has bloomed (bubbled).
2. Add the egg, butter, salt, pineapple juice, and yeast mixture to a stand mixer.
3. Add flour 1 cup at a time, mixing in between with a dough hook.
4. Mix for about 2 minutes or until the dough comes together and starts to pull away from the sides of the bowl. If the dough is too sticky that you cannot handle it, add more flour 1 tablespoon at a time until it is the right consistency.
5. Knead for 5 minutes in the mixer with the dough hook until it passes the windowpane test.
6. Cover the bowl with a clean towel or plastic wrap and let sit for about 1 hour or until it has doubled in size.
7. Punch down the dough and divide it into 15 equal portions.
8. Roll each portion into a ball and place in a greased 9 x 13 pan.
9. Cover again and let rise for 1 more hour.
10. Bake at 350 for about 20 minutes or until golden brown.
11. Optional: after you take the rolls out of the oven, brush with honey and butter and sprinkle with flaky salt. Melt the 1 T of butter and mix in 2 T of honey.