1 1/2 cups pineapple juice room temperature
6 to 7 cups flour
4 eggs yolks room temperature
1 egg for the tops beaten
3/4 cup sugar
1 1/2 teaspoons salt
2 packages dry yeast
1 stick butter softened
1 teaspoon vanilla or coconut extract
In a large bowl add the yeast and dissolve in 1/4 cup lukewarm water stir for 5 minutes. Add the pineapple juice, sugar, salt, vanilla and butter, and stir. Add the egg yolks then slowly add the flour to make a soft dough. I use a heavy duty mixer to blend evenly. After these are well-combined add to a warm place in a greased bowl cover with a wet towel and set in a warm area to rise for 2 hours.
Punch down and form into small balls into rectangular pans. Make slash marks with a razor blade. They will not all look the same. Cover and let rise again until doubled.
Preheat oven to 350 until hot. Bake on 350 brushing with beaten egg and bake until browned around 30 minutes.