Espresso and Lime

1 Weigh out 20 ounces of bread flour and set it aside
2 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
3 Add flour 1/2 cup at a time, mixing with each addition, until a soft dough forms
4 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
5 Form the dough into a ball and transfer it into a large glass bowl that has been lightly greased with non-stick cooking spray
6 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
7 Transfer the dough onto a lightly floured surface and divide into 15 equal portions
8 Form each portion into a smooth ball by tucking the side under 3-4 times
9 Place the dough into a buttered 9"x13" cake pan in 5 rows of 3
10 Brush the dough with egg wash  (1 egg and 1 tablespoon of water whisked) and then cover the pan with plastic wrap 
11 Rest the dough in a warm place for 30-45 minutes 
12 Preheat your oven to 375 degrees
13 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
14 The rolls are done when the top is a deep golden brown
15 Transfer the rolls out of the pan and directly onto a cooling rack