• Line a 9 x 13-inch baking pan with parchment paper. Grease the parchment paper with butter. Keep aside.
• In the bowl of your stand mixer, combine flour, yeast, and salt.

  4.5 cups All-purpose flour, 1 tbsp Instant yeast, 2 tsp Salt
• In another bowl, whisk together milk, pineapple juice, egg, honey, and vinegar.

  3/4 cup Milk, lukewarm, 1/2 cup Pineapple juice, room temperature, 1/3 cup Honey, room temperature, 1 Egg, room temperature, 2 tsp Vinegar
• Add the wet ingredients to the dry ingredients and combine using a spatula until the ingredients come together into a rough dough. Knead the dough at slow speed for 3-4 minutes and then at medium to high speed for 10-12 minutes in your stand mixer.

  You can also knead the dough by hand.
• The dough will be ready when it leaves the sides of the bowl and is smooth, soft, and just slightly sticky.

  If the dough is too sticky, add more flour 1-2 tablespoons at a time.
• Transfer the dough to a lightly greased bowl. Cover it with a damp kitchen towel or plastic wrap, and keep it aside in a warm place for 1 - 1.5 hours or until the dough doubles in size
• Once the dough has doubled, turn it out on a lightly floured work surface and gently deflate it.
• Divide the dough into 20 equal-sized pieces. I used a kitchen scale, and my dough pieces were approximately 1.8 oz/ 52 gms each.

  You can also make 12 bigger rolls.
• Roll each dough piece into a ball and place it on the prepared pan.
• Cover with a damp kitchen towel or plastic wrap, and let the rolls proof the 2nd time for 30-45 minutes or until puffy.
• While the rolls are proofing, preheat your oven to 190 C / 375 F.
• Once the rolls are proofed, gently brush them with egg wash and bake for 25-30 minutes or until the tops are golden brown.

  1 Egg, 1 tbsp Water
• Cool for 15-20 minutes, then serve warm. Enjoy!

Egg Wash

• Whisk together egg and water in a small bowl.