Step 1

Grease 2 9x13-inch pans. Set aside.

Step 2

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

Step 3

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

Step 4

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 5

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

Step 6

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

Step 7

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 8

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

Step 9

Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 ½ hours.

Step 10

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 11

Place half of the rolls in each pan.

Step 12

Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 ½ hours.

Step 13

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

Step 14

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

Step 15

Immediately brush rolls with butter.

Step 16

Serve warm or at room temperature.