Step 1

Heat the water in a small saucepot until it reaches 110 degrees Fahrenheit. Then, add it into the bowl of a standing mixer, along with the yeast and 1 tablespoon of the sugar. Stir and then allow this to rest for 10 minutes.

Step 2

In a small saucepot, heat the pineapple juice and vegan butter until the butter is melted and the mixture is also at 110 degrees Fahrenheit.

Step 3

After the yeast mixture has rested for 10 minutes, add the warmed pineapple juice and butter, vanilla extract, the rest of the sugar, the flour, and salt into the mixing bowl.

Step 4

Use the dough hook attachment, turn the mixer onto the lowest speed, and mix until everything is mostly combined. If needed, scrape down the sides and the bottom of the mixing bowl. Once everything is mostly combined, let the mixer knead the dough for 10 minutes.

Step 5

Grease a large mixing bowl with vegan butter or pan spray. Once the dough has finished kneading, scrape it into the greased bowl and lightly grease the top of the dough as well. Directly place a piece of plastic wrap onto the dough as well as over the bowl. Place this in a dark, warm place to rest and partially rise for 1 hour.

Step 6

After 1 hour, remove the piece of plastic wrap and "punch" the dough down twice. To do this, lightly grease your fist with butter or pan spray, and literally (gently) punch down near the dough's center twice.

Step 7

Cover the dough, and it's bowl back in the plastic wrap, and place it in a dark, warm place to rest for 1 more hour. After it has finished resting for 1 hour, move on to the next steps.

Step 8

Heavily grease a 13-inch by 9-inch glass baking dish with vegan butter.

Step 9

Now, "punch" the dough 2 more times. Lightly flour the countertop to prevent the dough from sticking. Then, divide it into 15 equal-sized pieces. Try to get the pieces as equal in size as possible; it is okay to steal some dough from each other to make them equivalent.

Step 10

Place them on the lightly floured counter and cover them with plastic wrap to prevent them from drying out.

Step 11

Place one piece of dough in front of you and pinch the outer edges together into the middle. Turn it over, so the pinched part is now on the counter. Using both hands, roll the ball around in a circle, as tight as you can, keeping the pinched part still on the counter. Only add more flour if the dough is completely sticking to the counter. You want to use as little as possible; otherwise, it will be hard to roll the buns tightly.

Step 12

Then, if needed, use a bench scraper to lift the roll and place it into the greased baking dish. You will be making 3 by 5 rows of rolls. Keep a piece of plastic wrap laying on the roll(s) while you roll the rest out.

Step 13

In a small saucepot, over medium-low heat, combine the 2 tablespoons of pineapple juice and 2 of the tablespoons of the vegan butter from "For Brushing on Top of the Rolls." Once the butter is melted, stir the two well, and brush half of it evenly over all of the rolls. Set the other half to the side for later. Lay the piece of plastic wrap back onto the rolls and let them rest for 20 minutes. After they have finished resting, move on to the next steps.

Step 14

Preheat the oven to 375 degrees Fahrenheit.

Step 15

Remove the piece of plastic wrap from the rolls and bake them on the middle oven rack for 18 minutes.

Step 16

Brush the other half of the pineapple-butter mixture over the rolls and place them back in the oven to bake for 6 more minutes.

Step 17

Lastly, melt the last two tablespoons of vegan butter and brush it evenly over the rolls as soon as they come out of the oven.