Hawaiian Dinner Rolls

Warm the liquids: Add the pineapple juice and milk to the bowl of a stand mixer fitted with a dough hook. Warm to about 100–110°F (should be warm to touch). As a shortcut, microwave them together for about 30–40 seconds.

Activate the yeast: Stir in the yeast, sugar, and honey. Let the mixture sit until you see small bubbles and light foam on the surface and the yeast begins to enlarge, about 5–15 minutes. If the yeast is sitting on top of the liquid, stir it again so it gets fully wet. Do not add the flour until you see signs that the yeast is active.

Add the remaining wet ingredients: Add the eggs, melted butter, and vanilla. Mix until completely combined. Increase the mixer speed briefly if needed to make sure the eggs are fully mixed in.

Add the flour and knead: Add the salt, then gradually mix in the 4 cups of flour. Knead on medium-low for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. The surface should look even instead of shaggy. When gently pressed, the dough should very slowly and gradually begin to spring back, and your finger should come away clean. The dough should also clear the sides of the bowl. If it feels unusually dry or tight, add milk 1 tablespoon at a time.

Refrigerate overnight: Transfer the dough to a lightly greased bowl and cover. Refrigerate for 8–12 hours. The dough rises slowly as it chills and firms up, which makes it easier to shape. Same-day option: Let the covered dough rise in a warm, draft-free place until noticeably larger and about doubled in volume, then continue with shaping.

Warm the dough if needed: After refrigerating, check the dough before shaping. If it is still very cold or has not risen much, let it warm and continue rising first. For a warm, draft-free space, heat the oven to 175°F, turn it completely off, then place the covered dough inside for 30–60 minutes.

Divide the dough: Grease a 9×13-inch baking dish. Lightly oil your work surface and hands. Gently press down the dough to release some of the gas, then divide it into 15 equal portions.

Shape the rolls: Working one at a time, stretch each piece slightly and fold the edges toward the center a few times. Flip it seam-side down, then round it by dragging it against the counter under a cupped hand. Re-oil your hands and work surface as needed.

Arrange the rolls: Place the shaped rolls in the prepared baking dish in a 3×5 grid.

Let the rolls rise: Cover loosely with greased plastic wrap and let rise in a warm, draft-free place for about 3–4 hours. Go by the rolls rather than the clock. They should look very puffy, have grown into one another, and slowly spring back when gently pressed. If they still look tight or spring back quickly, give them more time. You can use the warm oven method again by heating the oven to 175°F, turning it completely off, and placing the covered rolls inside.

Preheat the oven: Remove the rolls from the oven if you used it for proofing. Preheat the oven to 375°F.

Add the egg wash: Whisk the egg yolk and milk together. Brush gently over the tops of the risen rolls, being careful not to deflate them.

Bake: Bake for 18–20 minutes, until the tops are deep golden and the center rolls reach about 190°F on an instant-read thermometer. If the tops brown too quickly, loosely tent the pan with foil.

Brush with butter: Brush the rolls with melted butter as soon as they come out of the oven.

Cool: Let the rolls cool in the pan for at least 15 minutes before pulling them apart. Serve warm.