The Preparation
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.
