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 stand mixer, mix together your yeast, milk, and sugar. Allow the yeast mixture to sit for about 5 minutes or until it becomes frothy.
Once the yeast is ready, add in your butter, vanilla, egg, pineapple juice, 2 cups flour, and salt. Using the dough hook attachment, mix oh low speed to bring the dough together, about 5 minutes. **You should have a sticky dough at this point, you may want to add more flour in 1/4 cup increments with the mixer on medium-low speed.**
Once all the ingredients have come together and you have the desired dough consistency, increase the mixer speed to a medium-high speed and mix for about 3-4 minutes to develop gluten. The dough will pull away from the sides of the bowl but still be pretty sticky. Continue to mix 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.