Step 1

In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil.

Step 2

Gently place the butter, water, pineapple juice, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to luke warm.

Step 3

Sprinkle the yeast and stir to combine. Dump into a standing mixer and allow to rest for 3-5 minutes or until foamy.

Step 4

Pour the oil, salt, evaporated milk and egg and stir to combine.

Step 5

Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together.

Step 6

Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook.

Step 7

Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.

Step 8

Heavily sprinkle flour on your work surface and turn the dough out.

Step 9

Flip it over so all of the dough has flour on it and isn’t sticky.

Step 10

Shape the dough into balls.

Step 11

Place on a cookie sheet to rise.

Step 12

Let rise until doubled. Brush the tops with honey butter.

Step 13

Bake for 20-25 minutes at 350 degrees.

Step 14

Remove from the oven and gently rub honey butter all over the tops again.

Step 15

Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.

Step 16

Combine honey and butter in a sauce pan over medium heat and stir until melted together, set aside.

Step 17

Apply the honey butter to the rolls after the second rising in the pan and again after baking.