Hawaiian Sweet Rolls

Combine 1/2 cup of pineapple juice (at room temperature), 1/2 cup of whole milk (warmed to 100 degrees), 4 tablespoons of butter (melted), 2 eggs, 1/2 cup of sugar, 1 teaspoon of salt and 1 packet of instant yeast in a large bowl and whisk until combined

Add flour 1/2 cup at a time, mixing with each addition, until a soft dough forms

Transfer the dough onto a floured work surface and knead until the dough is soft and smooth. Add flour if the dough is sticky, but only add what is necessary

Form the dough into a ball and transfer it into a large glass bowl that has been lightly greased with non-stick cooking spray

Cover the bowl tightly with plastic wrap and rest in a warm place for 60-90 minutes or until the dough has doubled in size

Transfer the dough onto a lightly floured surface and divide into 15 equal portions

Form each portion into a smooth ball by tucking the side under 3-4 times

Place the dough into a buttered 9"x13" cake pan in 5 rows of 3

Brush the dough with egg wash  (1 egg and 1 tablespoon of water whisked) and then cover the pan with plastic wrap 

Rest the dough in a warm place for 30-45 minutes 

Preheat your oven to 375 degrees

Once the dough has puffed up and is about doubled in size, uncover the pan and bake on  a middle rack at 375 degrees for 20-24 minutes

The rolls are done when the top is a deep golden brown

Transfer the rolls out of the pan and directly onto a cooling rack