6-7 c flour
3 eggs
1 1/2 c pineapple juice
3/4 c sugar
2 t salt
1/2 t ground ginger
1 t vanilla
2 envelopes yeast
1/2 c butter, melted
In a bowl beat eggs; add pineapple juice, sugar, salt, ginger, vanilla and butter.
In a large bowl place 3 c flour; stir in egg mixture until well-combined. Sprinkle yeast in, one packet at a time and mix. Add 3 c flour and mix. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky.
Knead dough for 5 minutes until it forms a smooth ball. Place dough in greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).
Punch dough down. Make into 3 loaves or 24 dinner rolls. Place in greased pans.
Cover, place in a warm place to rise until doubled in size.
Bake at 350 degrees for 25-30 minutes until golden brown. Brush tops with melted butter. Serve warm.
