Step 1

In the bowl of a stand mixer, mix together your yeast, milk, and sugar. Allow the yeast mixture to sit for about 5 minutes or until it becomes frothy.

Step 2

Once the yeast is ready, add in your butter, vanilla, egg, pineapple juice, 2 cups flour, and salt. Using the dough hook attachment, mix oh low speed to bring the dough together, about 5 minutes. **You should have a sticky dough at this point, you may want to add more flour in 1/4 cup increments with the mixer on medium-low speed.**

Step 3

Once all the ingredients have come together and you have the desired dough consistency, increase the mixer speed to a medium-high speed and mix for about 3-4 minutes to develop gluten. The dough will pull away from the sides of the bowl but still be pretty sticky. Continue to mix until the dough is smooth.

Step 4

Transfer the dough to an oiled bowl and cover with plastic wrap that has been sprayed with pan spray. Let the dough rise until doubled, about 2 hour or so.

Step 5

Once the dough has doubled in size punch the dough down in the bowl and then split into 12 equal pieces and form into balls.

Step 6

Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap, sprayed with pan spray again, and let rise until doubled again.

Step 7

When the rolls are almost doubled, preheat the oven to 350°

Step 8

Combine the egg yolk and water together and brush egg wash over the top of the rolls. Bake for 18-20 minutes, until golden brown.

Step 9

Serve warm or room temperature.