Soft, faintly sweet Hawaiian rolls enriched with pineapple juice and pull-apart tender.
11 steps, about 45 minutes start to finish.
Dissolve yeast in warm water with a pinch of sugar. Let sit 5-10 minutes until foamy.
In a large bowl or stand mixer, combine yeast mixture, pineapple juice, warm milk, sugar, eggs, vanilla, and salt.
Mix in flour one cup at a time until a soft dough forms.
Add softened butter and knead until fully incorporated and dough is smooth and slightly tacky, about 8-10 minutes.
Place dough in a greased bowl, cover, and let rise until doubled, about 1-1.5 hours.
Punch down dough and divide into 12-15 equal pieces.
Shape each piece into a smooth ball and arrange in a buttered 9x13 baking dish.
Cover and let rise again for 45 minutes to 1 hour.
Brush tops with egg wash.
Bake at 350°F for 18-22 minutes until deep golden brown.
Brush with melted butter immediately upon removing from oven.
“Wait for the yeast to actually go foamy before you build the dough, or the rolls won't rise. The dough should stay a touch tacky, and brushing them with butter straight out of the oven gives that soft, glossy top.”
