Sweet Hawaiian Bread Rolls

In a stand mixer, combine all-purpose flour, sugar, instant yeast, and salt. Mix with a whisk until just combined.

Create a well in the center of the dry ingredients and add eggs, pineapple juice, milk, and vanilla extract. Using a hook attachment, knead on low speed for 5 minutes. Add in the butter gradually while mixing, and mix for 2 more minutes until the dough comes together.

Transfer the dough to a greased bowl, cover with cling wrap, and allow it to proof for 1½ to 2 hours until it has doubled in size (Depending on the temeprature of your room).

Punch down the dough and transfer it to a floured dusted surface. Divide the dough into 15 equal-sized balls and line the dough balls into a 9 x 13 non-stick/ lined baking dish (or spray with non stick baking spray), 5 rows by 3. Cover and let the dough rest for at least another hour until the dough balls double in size.

Preheat the oven to 350 degrees F. Brush the dough balls with the egg wash and place the baking tray on the middle rack of the oven and bake the rolls for 22-25 minutes until the tops are golden.

Once they come out of the oven, brush them with melted butter. Allow to cool for at least 5-7 minutes before serving.