Using the ingredient list of the original rolls would have been a total joke, since there is over 30 of them - and 10 of them are chemicals. I saw a few versions of recipes out on the Web, many of them using pineapple juice, but it was the fact that the recipe from Yammie's Noshery used crushed pineapple that made me pick it as a base. I knew that the pineapple itself would add a ton of moisture and tenderizing power to the dough, as well as being tangy enough to cut the richness of the dough down a bit.
With the basic recipe (which is essentially brioche!) as the blueprint, I modified it to make it partially with whole wheat flour as well as adding some extra tropical flavour with coconut "milk alternative" and coconut butter. I know that sugar helps yeast do it's job (though granted you can make perfectly serviceable bread without it), but I couldn't bring myself to add a full half cup to the dough. Instead, I used half coconut sugar, and made up the difference with a new product sent to me for review - Pure Via Turbinado and Stevia Blend (see my initial review below). The resulting rolls were nicely sweet, light and fluffy, tender and moist - exactly as Yammie's description entailed - and I can definitely see why they're popular for the sandwich crowd!
The recipe makes 12 big rolls, which would suit a small BBQ at my place or a typical family picnic. However, it's easy enough to double, and the baked buns freeze extremely well - slice them before storing in zip-top freezer bags and you're all set for the next sandwich night! The Bread Baking Day theme for #59 is "bread for company", and I think these would fit ninivepisces' theme very well!These are also being shared with Susan's YeastSpotting event.
