Hawaiian Sweet Rolls

These are a great roll to go along with an Easter ham dinner.  If you have any left they would make perfect rolls for sliders!

• 1 c. pineapple juice 
• 1/2 c. milk
• 6 T. butter, melted
• 1/3 c. honey or 1/3 c. sugar
• 6 cups flour
• 1 T. yeast
• 2 1/2 t. salt
• 2 T.  brown sugar
• 1 large egg
• 1 t. white vinegar
• 2 t. vanilla
  for the topping:  3 T. Butter, melted

   

  Mix flour, yeast and salt in a mixer bowl.  Stir together the pineapple juice, honey or sugar, 6T. butter, and milk.  Heat to lukewarm-don't worry if it looks curdled.  Slowly add this mixture to the flour in the mixing bowl.  Beat on medium speed with the dough hook for 5 minutes.  Or knead by hand.  The dough will come together but still be a bit sticky.  Put in a buttered bowl and cover.  Put in a warm place to rise for 1 1/2 hours.

   The dough should double in size.  Take dough out of bowl and divide into 18 pieces.  Roll each piece into a ball.  Place balls in a 13 x 9 inch baking dish that has been sprayed with cooking spray.  Cover and let rise for another 1 1/2 hours.  Brush tops with some of the 3 T. butter.  Bake at 375 degrees for 20-25 minutes.  Brush with butter again when rolls come out of oven.  Allow to cool at least 10 minutes in the pan before removing.