Parker House Rolls with Whipped Pineapple-Mustard Butter

I know “prepping for bathing suit season” time is in full effect these days, but I couldn’t resist sharing this recipe with you. Please forgive me. It’s worth the extra 30 minutes (hour?) on the treadmill.

You might be saying to yourself “pineapple-mustard butter?!” And I get it. It sounds weird. The thing is, on my work trip to Hawaii back in January, they served a pineapple-mustard butter with every meal at my resort. And I fell in love with it. It was perfect with my morning toast and even better with my evening dinner roll. It was delicious and interesting.

It was the perfect combo of sweet and salty with a little bit of fun texture from the whole mustard seeds. It all starts with butter, which in my book, usually means good things. You whip it with a little milk to get that fluffy, airy texture you often see in restaurants alongside the bread baskets. Once you get to that stage, you add all the flavor components and whip a little more to combine.

I chose to make classic dinner rolls to serve with this butter, because as I said, that was my favorite way to eat it in Hawaii. These rolls are a standby for me. I follow the recipe below EXACTLY, and they come out perfectly every time. Light, fluffy, slightly sweet, and buttery. Everything a good dinner roll should be. The only adjustment (embellishment?) I make to the version below is to sprinkle them lightly with sea salt after brushing them with butter. I’m a salt freak, though, so that’s totally optional.

The roll pictured was devoured piping hot and completely covered in the butter. OMG. So good. I couldn’t wait for the rolls to cool down at all. I shot and ate this minutes after they came out of the oven. It was worth the pain…and worth the extra time on the treadmill.

Just do it. Bathing suit season isn’t here JUST yet.

 

 

Parker House Rolls with Whipped Pineapple-Mustard Butter   (makes 6-8 servings)

For the Rolls:

I used this recipe but halved it

 

For the Butter:

1 stick of butter, softened

¼ cup milk, at room temperature

2 tablespoons very finely chopped pineapple (fresh is best)

2 teaspoons Dijon mustard

2 teaspoons grainy Dijon mustard

1-2 teaspoons honey (or to taste)

Sea salt and black pepper, to taste

 

For the Rolls:

Make according to the recipe link above. Keep warm until time to serve.

 

For the Butter:

Place the butter and milk in the bowl of a stand mixer and whip on medium-low using a whisk attachment for several minutes, until lightened in color and fluffy. Stir in the pineapple and mustards and whip to blend. Season, to taste, with honey, salt, and pepper. Serve with the warm rolls.