Ingredients

• 1 1/2 cups pineapple juice
• 4 1/2 teaspoons active dry yeast
• 2/3 cup granulated sugar
• 1/2 cup butter, at room temperature, plus extra for brushing rolls
• 1 teaspoon vanilla extract
• 2 large eggs
• 5 -6 cups bread flour
• 1 teaspoon salt

Instructions

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

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

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.

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

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

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.

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

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

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.

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

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

12. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.

13. Immediately brush rolls with butter.

14. Serve warm or at room temperature.