Ingredients:

  • 1 cup (240ml) warm milk (105-115°F / 40-46°C), whole or 2% preferred
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) pineapple juice, canned or fresh
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 1/4 cups (390g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon milk

Instructions:

  1. Combine warm milk, yeast, and a pinch of sugar in a bowl. Let stand until foamy (about 5-10 minutes).
  2. In a large bowl (or the bowl of a stand mixer), whisk together the remaining sugar, pineapple juice, melted butter, egg, and vanilla extract.
  3. Pour the proofed yeast mixture into the wet ingredients and mix well.
  4. Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms.
  5. Knead the dough (either by hand or with a dough hook in a stand mixer) until smooth and elastic, about 8-10 minutes.
  6. Place the dough in a lightly greased bowl, turning to coat. Cover with a clean towel and let rise in a warm place until doubled in size (about 1 hour).
  7. Punch down the dough gently. Divide the dough into 12 equal portions and shape each into a smooth ball.
  8. Arrange the rolls on a parchment-lined baking sheet. Cover loosely with a clean towel and let rise in a warm place for another 30 minutes, or until puffy.
  9. Whisk together the egg and milk for the egg wash.
  10. Gently brush the tops of the risen rolls with the egg wash.
  11. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
  12. Transfer the rolls to a wire rack to cool slightly before serving.