Hawaiian Roll

Activate the Yeast Mixture: In the bowl of a stand mixer, whisk together milk, pineapple juice, sugar, and yeast. Let sit 5–10 minutes until foamy.

Add Wet Ingredients: Mix in eggs, butter, honey, vanilla, and salt until smooth.

Add Flour & Knead: With the dough hook attachment, add 6 cups of flour, one cup at a time, mixing on low speed. Add enough flour until the dough pulls away from the sides of the bowl but remains slightly tacky. Knead for 8–10 minutes, or until smooth and elastic.

First Rise: Place dough in a greased large bowl, cover with plastic wrap or a clean towel, and set in a warm place until doubled in size (about 1–1.5 hours).

Shape the Rolls: Punch down dough. On a lightly floured surface, divide into equal pieces and roll into smooth balls. Place in a prepared baking dish (such as a greased 13-inch pan).

Second Rise: Cover with a clean towel and let rise another 30–45 minutes, until puffy.

Bake: Preheat oven to 350°F. For shine, brush tops of the rolls with an egg wash. Bake 20–25 minutes, until golden brown.

Finish: Brush with melted butter while warm. Serve, store in an airtight container, or freeze for later.