Hawaiian Dinner Rolls

Combine the pineapple juice, milk, and brown sugar in the bowl of a stand mixer fitted with a dough hook*. Sprinkle the yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, the yeast is dead and you will need to start again with fresh yeast. Add the flour, beaten egg, vanilla extract and salt. With the mixer on low, slowly pour in 2 Tablespoons (28g) of melted butter. Increase speed to medium and mix until a shaggy dough forms, about 2 minutes.

Transfer the dough to a smooth work surface and knead until smooth, about 3-4 minutes. The dough should be smooth, soft and just slightly tacky (not sticky). If needed, add more flour or milk (1 Tablespoon at a time) to reach your desired consistency.

Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.

Brush a 9x13-inch baking pan with the remaining 1 Tablespoon (14g) of melted butter and set aside.

Turn the dough onto a smooth work surface and divide into 15 equal-sized pieces. This doesn't have to be exact, but if you want perfectly identical rolls, weigh the dough on a kitchen scale and divide that number by 15. For me, each roll weighs about 70 grams.Using one palm for friction, roll each piece of dough into a ball, then place the rolls into the prepared baking pan with the seam-side down. Repeat until you have 15 rolls.

Cover the baking pan with plastic wrap or a clean kitchen towel and let the rolls rise for 60 minutes until puffed and doubled in size.

Preheat the oven to 375℉.Lightly brush the rolls with egg wash. Bake for 20-25 minutes until golden brown. Let cool slightly in the pan, then brush with 1 Tablespoon (14g) melted butter before serving.