Hawaiian Sweet RollsDark Brown Sugar

Hawaiian Sweet RollsDark Brown Sugar Yield :24 rolls 4 tablespoons instant yeast (divided) 1/2 cup water, lukewarm 1/2 cup + 4 cups unbleached all-purpose flour* 7/8 cup pineapple juice (room temperature-72-75°F) 2 large eggs (room temperature) 2 teaspoons vanilla extract 1/3 cup Dark Brown Sugar 2 tablespoons honey 1 tablespoons salt 1/2 cup unsalted butter, soft Swirl hot water in mixing bowl, remove water and add 1 tablespoon yeast, lukewarm water and 1/2 cup flour. Blend well with paddle attachment and cover with plastic until doubled in size. About 30 minutes. Add 3 tablespoons yeast and combine for a minute. Add pineapple juice followed by eggs, vanilla, brown sugar, honey and salt. Place flour on top. Using a dough hook mix until dough is elastic and smooth and cleans side of bowl, about 5-7 minutes on medium speed. Gradually add pieces of butter to dough allowing it to be fully incorporated before adding next amount. Cover the bowl with plastic food wrap and set in a warm place (top of the refrigerator or in oven which was turned on for a few minutes) and allow the dough to rise until doubled in volume, about 60-80 minutes. Remove dough from bowl, this will make the dough collapse. This is normal and is required. Cut dough in 2 halves and set one half aside. Cut each half in half again and repeat until you have 12 buns. Repeat with other half of dough. Shape round and place on a buttered cookie sheet about one inch apart. Brush with beaten egg and cover with plastic food wrap. Return to a warm place and allow to rise for about 30-45 minutes or until the rolls have gained about 60% in volume. Meanwhile turn on the oven to 350°F. Remove plastic and brush the rolls once more very gently to avoid inflating them. Place in oven and bake for about 18-20 minutes until light golden. Allow to cool on pan.