Hawaiian Bread with Pineapple Juice

Instructions:

1. Combine the warm pineapple juice and 50g honey in a mixer bowl, stir in the active dry yeast, and let sit for 5–10 minutes until foamy.
2. Add the eggs, softened butter, and salt to the yeast mixture.
3. Gradually incorporate the flour one cup at a time; knead on medium-low speed for 5–7 minutes until the dough is tacky but pulls away from the sides of the bowl.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 60–90 minutes, or until doubled in size.
5. Gently punch down the dough, divide into 18 equal pieces, and roll them into smooth balls.
6. Place the rolls in a 9x13 inch baking pan, touching slightly, cover, and let rise for another 30–45 minutes.
7. Preheat the oven to 350°F (180°C).
8. Bake for 20–25 minutes until the tops are mahogany-colored and sound hollow when tapped.
9. Immediately brush the hot rolls with a glaze made from 14g melted butter and 5ml honey.