In a small pot add the butter ½ cup milk, pineapple juice and honey then whisk to combine. Heat this mixture on low until it reaches 120 degrees, stirring continuously (it should not come to any boil, just warmed enough for all the items to combine and the butter to melt). Once it is 120 degrees, remove from heat and set aside.
In a bowl for the mixer add the flour, yeast and salt and mix to combine with a whisk. Add the brown sugar, egg, apple cider vinegar and vanilla to the bowl and mix with a dough hook on low speed until combined.
Gradually add the warm butter mixture. Continue to mix on low for 2 minutes until the mixture begins to pull away from the bowl. Scrape the sides of the bowl if needed to make sure everything is incorporated.
Increase speed to medium and mix for about 6-7 minutes until the dough is elastic and smooth. The dough will be sticky, and elastic yet might not form a solid ball. If needed add 2 extra TBSP of flour if the dough is too sticky during mixing.
Remove the dough from the mixing bowl onto a lightly floured surface. Cover with a cloth and let rest for 10 minutes.
Spray a 10x17 pan with cooking spray and set aside.
Split the dough ball into 18 even pieces that weigh about 2.5 ounces (about 73.93 ml) each.
On the lightly floured work surface roll each piece of dough into smooth balls
Place the dough balls into the greased pan. Cover loosely with plastic wrap and let proof in a warm area for 40 to 60 minutes until they double in size.
Once the dough balls have doubled, Preheat the oven to 350 degrees.
Mix the egg wash topping and brush the tops of the rolls.
Bake for 20-30 minutes or until golden brown and shiny, rotating after about 10 minutes in the oven.
Once the rolls are cooked, Melt the remaining 2 tablespoons of butter. Remove the rolls from the oven and brush with the melted butter.
Serve immediately. Optional garnish of Maldon sea salt flakes is a great enhancement!
Notes
These rolls can be made in a 9x13 casserole dish; cut the dough into 15 pieces so they aren’t squished in a 9x13.Storage: These rolls taste best day they are made. Leftovers can be stored in an air tight (!) container for one extra day.