Hawaiianska rullar

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1. 1
   In a small bowl, combine the warm milk, yeast, and 1 tsp of the brown sugar. Let stand for 5-10 minutes until foamy.
2. 2
   In a large bowl, whisk together the pineapple juice, remaining sugar, egg, melted butter, salt, vanilla, and bloomed yeast mixture.
3. 3
   Add flour, 1 cup at a time, mixing until a very soft, slightly tacky dough forms. You might not need all of the last ¼ cup. Add gradually to keep dough soft.
4. 4
   Turn out dough to a floured surface and knead 8-10 minutes until smooth, elastic, and supple. The dough should feel soft but not wet.
5. 5
   Place the dough in a greased bowl, cover, and let rise 1-1½ hours until doubled.
6. 6
   Punch down the dough, divide into 12 even pieces (about 2.5 oz. / 71g each), and shape into smooth balls.** Arrange in a greased 9×13-inch baking pan.
7. 7
   Cover and let rise for 45-60 minutes until puffy and touching.
8. 8
   Preheat the oven to 350°F (177°C). Bake for 20-25 minutes until golden brown and the internal temperature is about 190°F.
9. 9
   Brush warm rolls with melted butter and honey. Cover loosely with a clean towel to trap steam for an extra-soft crust. Finish with flaky salt and serve warm.