-
Heat the 1/2 c of half and half to a small simmer. Remove from the heat and add ¼ c sugar, 1/4c butter and the salt. Cool to a warm temperature.
-
In a bowl, combine the warm water, 1 tsp sugar and yeast packet. Let sit to bloom for 10 minutes.
-
In a stand mixer (or by hand), combine the yeast mixture, the milk mixture, the 2 eggs and approximately 1/3 of the flour. Stir to combine. Slow add the remaining flour and knead for 8 – 10 minutes using the stand mixer or by hand.
-
Lightly oil the dough and the bowl it’s sitting in so that it doesn’t stick to the bowl as it rises. Cover with a clean kitchen towel and let rise for 1 ½ hours.
-
Grease a 9 x 13 pan, and then combine 3/4c of melted butter, 2 tbs half and half, 3/4c brown sugar, ½ a cup of the well-drained pineapple, and ½ c of the pecans.
-
When the dough has risen, punch down, knead a few times, and roll out to an 18 x 12 rectangle.
-
Spread 3tbsp of the butter on top of the dough, leaving a ½” boarder free on the dough. Sprinkle with the remaining 3/4c brown sugar, 2 tsp ginger powder, remaining pecan pieces and remaining pineapple.
-
Cut the log into 12 – 14 pieces using a sawing motion so as not to crush the dough while cutting. You can also use a long piece of tooth floss that works very well in cutting the roll. Place the rolls cut side down in the dish with the butter and brown sugar.
-
Let the buns rise again for 1 hour, covered, in a warm place.
-
Preheat the oven to 375, brush 2 tbsp. of half and half over to the top of the buns to help brown them while they bake.
-
Bake for 25 – 30 minutes or until the buns are golden brown.