two packets active dry yeast 1/2 C. warm water 3/4 C. white sugar 1/2 tsp ground ginger one tsp vanilla extract 1/2 C. butter, melted 6 1/2 C. all-purpose flour three eggs 1 1/4 C. pineapple juice 1/4 C. water
In small bowl dissolve yeast in 1/2 cup warm water.
Let stand until creamy, about 10 minutes.
In a large bowl, beat the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed.
Cover with a damp cloth and let rise in a warm place for 1.5 hour.
Punch down the dough. Turn onto a well floured surface.
Divide into 3 equal pieces and divide into 8 balls.
You should have enough for 3 pans.
I used 5” Lodge but cake pans work too.
Grease and flour your pans.
Cover and let rise again till doubled about 50 minutes.
Meanwhile, preheat oven to 350F.
Bake in preheated oven for 25-28 minutes, or until golden brown.
Remove from oven brush with melted butter