1-First, gather all your ingredients and measure them accurately it’s the secret to success. Warm the pineapple juice, milk, butter, and honey over medium-low heat until it reaches between 120°F and 130°F. This step activates the yeast without killing it, so use a thermometer to check.

2-In a large bowl, combine the flour, salt, and instant yeast. Pour in the warm mixture and stir with a whisk or spatula until it all comes together. Add the egg, vinegar, and vanilla extract, stirring until you get a shaggy dough. This is where the fun begins knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic. Don’t worry if it’s a bit sticky; that’s normal and keeps the rolls soft.

3-Once kneaded, return the dough to the bowl, cover it with plastic wrap, and let it rest for 15 minutes. This short rest helps the gluten relax, making it easier to shape later.

4-Divide the dough into 15 equal pieces and shape each into a ball, placing them in a lightly greased 13×9-inch pan. Cover and let them rise for 60-75 minutes until doubled in size patience here leads to those fluffy rolls you dream about! Preheat your oven to 375°F with the rack in the lower-middle position for even baking.

5-Brush the tops with the egg wash for that golden, shiny crust, then bake for 18-20 minutes until they’re beautifully browned. While they’re baking, melt the salted butter and stir in the honey for the glaze. As soon as the rolls come out, brush on the glaze and sprinkle with flaky sea salt if you like. Let them cool in the pan for a few minutes before digging in oh, and for more baking tips, you might want to check out a reliable external resource like King Arthur Baking’s yeast guide.