For the rolls:
- 1/2 cup canned pineapple juice (room temperature)
- 1/2 cup warm milk (100 – 110°F)
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 whole eggs, lightly beaten
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 1/2 cups (20 ounces) bread flour, approximately
- 1 large egg
Combine the pineapple juice, milk, melted butter, eggs, sugar, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Stir in the salt. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour JUST until the dough comes together. You may not need all the flour, depending on your kitchen environment and brand of flour. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.
Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan.
In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.
Meanwhile, preheat the oven to 375°F.
Bake the rolls for 20 minutes, or until golden brown. Serve warm.