Step 1

Stir the warm water and yeast together in a large mixing bowl, then set aside until foamy (about 10 minutes).

Step 2

Add the pineapple juice, brown sugar, melted butter, eggs, egg yolk, salt, and vanilla and whisk to combine.

Step 3

Stir in the flour, about 1/2 cup at a time, until a stiff dough forms and pulls away cleanly from the sides of the bowl.

Step 4

Knead the dough until it passes the windowpane test,** (about 10 to 15 minutes).

Step 5

Place the dough in an oiled bowl, cover with plastic wrap, and allow it to rise in a warm place until doubled in volume (about 1 hour).

Step 6

Punch down the dough and divide it into 15 equal portions (about 65 grams each).

Step 7

Shape the rolls and place them in a 9x13-inch greased baking dish that's been lined with parchment paper.

Step 8

Cover the rolls with a sheet of greased plastic wrap (if making overnight rolls, place them in the refrigerator for up to 48 hours).

Step 9

Allow the rolls to rise in a warm place (if making overnight rolls, remove them from the refrigerator and allow them to come to room temperature first) until doubled in volume (about 1 hour).

Step 10

Preheat the oven to 350 degrees F.

Step 11

Bake the Hawaiian rolls until puffed and golden brown, about 20 to 25 minutes.

Step 12

Remove from the oven and brush the tops with soft butter.