Moist, fluffy Hawaiian Sweet Rolls are a staple you will want to use for all your weekday meals. Whether you use them for sliders, sides, or just eat them as-is like me, they will be gone in no time with how sweet and buttery-soft they are!
In the bowl of a mixer, add the pineapple juice, yeast, sugar, butter and vanilla. Use the paddle to mix it until combined. Add in the egg and mix again.
Switch to the dough hook attachment and add 2 cups of flour and the salt. Mix on low speed until combined into a wet dough.
Add the remaining flour ½ cup at a time, allowing it to become fully incorporated. The dough will pull away from the sides of the bowl but still be pretty sticky. Continue to mix on low for about 4 minutes, until the dough is smooth.
Transfer the dough to an oiled bowl and cover with plastic wrap that has been sprayed with pan spray. Let the dough rise until doubled, about 2 hour or so.
Once the dough has doubled in size punch the dough down in the bowl and then split into 12 equal pieces and form into balls.
Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap, sprayed with pan spray again, and let rise until doubled again.
When the rolls are almost doubled, preheat the oven to 350°
Combine the egg yolk and water together and brush egg wash over the top of the rolls. Bake for 18-20 minutes, until golden brown.