• Combine the pineapple juice and milk in a small saucepan. Heat over low until lukewarm - 95-105 degrees (no more than approx 110°F).
• Remove and stir in the melted butter. Set aside.
• Combine the sugar and yeast in a large mixing bowl.
• Pour the juice mixture over the top and set aside for approx 5 minutes for the yeast to proof. The mixture should become foamy on top.
• Add the eggs, flour, salt, and vanilla. Use a dough hook to work the ingredients together until a soft dough forms.
• Transfer to a flat, well-floured surface and knead for 8-10 minutes, until the dough is smooth and has an elastic texture. (the kneading is what forms the gluten - giving the rolls that soft, airy, chewy texture)
• Place the dough into a greased bowl. Cover it with a lint-free towel and set it aside in a warm, draft-free place. Let it rise for 1-2 hours or until it has doubled in size.
• Once the dough has doubled, punch it down. Divide it into 12 equal portions. Shape each portion into a smooth ball and place them into a greased 9x13 baking dish.
• Cover the dish with the same lint-free towel. Set aside in a warm place and allow the dough to rise again for another hour. (they should be visibly larger at this point)
• Preheat the oven to 350 degrees.

Optional Honey Butter

• **If using - whisk the butter and honey together in a small bowl.
• Divide the honey butter in half. (2 separate bowls)
• Melt one of the bowls of butter in the microwave. This should only take 15-20 seconds.
• Brush the melted butter over the tops of the risen dough.

Bake

• Bake the risen rolls for 18-20 minutes or until they are golden brown on top. You can also broil the tops for a couple of minutes at the end of the baking time if you want them a deeper brown on top.
• Melt the remaining honey butter in the microwave for 15-20 seonds.
• Immediately brush with melted butter when removing from the oven.
• Allow the rolls to cool slightly before serving.
• Store in an airtight container.