Ingredients:

  • 2.25 tsp active dry yeast
  • 0.25 cup warm water at 105°F
  • 1 tsp granulated sugar
  • 0.75 cup canned pineapple juice, room temperature
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 4.5 cups bread flour
  • 1 tsp fine sea salt
  • 1 tbsp unsalted butter, melted for glaze
  • 1 tsp honey

Instructions:

  1. Combine 2.25 tsp yeast, 105°F (40°C) water, and 1 tsp sugar in your mixer bowl. Wait 5-10 mins until it looks like bubbly, beige foam.
  2. Add 0.75 cup pineapple juice, 0.5 cup melted butter, 0.5 cup brown sugar, 2 eggs, and 1 tsp vanilla to the yeast. Stir until the sugar mostly dissolves.
  3. Add 4.5 cups bread flour and 1 tsp sea salt. Use the paddle attachment until a shaggy, wet mass forms.
  4. Switch to the dough hook. Knead on medium low for 7-9 mins until the dough cleans the sides of the bowl. It should still be slightly tacky to the touch.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let sit in a warm spot (75°F/24°C). Wait 1 hours 30 mins until doubled in size.
  6. Punch the air out and divide into 15 equal pieces (about 70g each). Roll into tight balls until the skin on top feels taut.
  7. Arrange in a greased 9x13 inch (23x33 cm) pan. Cover and let rise again until the rolls are touching and puffy (about 45-60 mins).
  8. Heat oven to 350°F (180°C). Bake for 20 mins until the tops are deep mahogany golden.
  9. Mix 1 tbsp melted butter and 1 tsp honey. Brush over the hot rolls until they glisten brilliantly. Let them rest in the pan for 10 mins before moving to a wire rack.