Instructions

1. In the mixing bowl, on a stand mixer fitted with a dough hook, mix the warm water, 2 Tbs. sugar and the yeast.  Let stand for 5 minutes.
2. Add the 3 Tbs. Honey, pineapple juice, 4 Tbs. butter, salt and 4 cups of the flour.
3. Mix with the dough hook until well combined.  Add additional flour 1/4 cup at a time until your dough is only  a little sticky to the touch even though it’s going to look really sticky.  The dough will not clean the bottom or sides of the bowl or come together in a ball.  You may not need all the additional flour.  See my pictures in my post for a visual aid.
4. Knead at medium speed for 3 minutes.  Remove the dough hook and cover with a dish towel to let rise.
5. This is a slower rising dough, allow an hour to an hour and a half for this dough to double.
6. Dump onto a well floured surface and knead just a couple times.  Divide in 15 equal pieces.  Shape them into balls and place them in a greased 9×13 baking dish.  Cover and allow to rise until doubled (about an hour).  Once again, this will be slower than you would expect.
7. When about doubled, preheat your oven to 375 degrees and mix the tablespoon of honey and tablespoon of butter together.  Set the honey butter aside.
8. Bake the rolls at 375 degrees for 20-25 minutes.  The tops should be golden brown.  Immediately brush the tops with the honey butter.  Cool slightly before eating.
9. Store lightly covered to allow a little bit of air flow.