Hawaiian Rolls

Step 1: In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.

Step 2: In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.

Step 3: Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.

Step 4: Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.

Step 5: Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.

Step 6: Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.

Step 7: Once the dough comes together and clears the sides, continue to knead for about 1 minute.

Step 8: Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.

Step 9: Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.

Step 10: Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.

Step 11: Toward the end of the second rise, preheat oven to 350 F.

Step 12: Bake rolls for about 20 minutes (for smaller rolls) or until rolls are golden brown.

Step 13: Immediately brush rolls with butter.

Step 14: Serve warm or at room temperature.