• In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil.
  2 Cups Milk
• Gently place the butter, water, pineapple juice, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to luke warm.
  1/4 Cup Butter, 1 Cup Water, 1 Cup Pineapple Juice, 1/4 Cup Sugar, 1/2 Cup Honey
• Sprinkle the yeast and stir to combine. Dump into a standing mixer and allow to rest for 3-5 minutes or until foamy.
  3 Tablespoons Yeast
• Pour the oil, salt, evaporated milk and egg and stir to combine.
  1/4 Cup Vegetable Oil, 2 Tablespoons Sea Salt, 3/4 Cup Evaporated Milk, 1 Egg
• Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together. 
  11-13 Cups Flour
• Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook.
  11-13 Cups Flour
• Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.
• Heavily sprinkle flour on your work surface and turn the dough out.
  11-13 Cups Flour
• Flip it over so all of the dough has flour on it and isn’t sticky.
  11-13 Cups Flour
• Shape the dough into balls.
• Place on a cookie sheet to rise.
• Let rise until doubled. Brush the tops with honey butter.
• Bake for 20-25 minutes at 350 degrees.
• Remove from the oven and gently rub honey butter all over the tops again.
• Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.

Honey Butter

• Combine honey and butter in a sauce pan over medium heat and stir until melted together, set aside.
  1/2 Cup Butter, 4 Tablespoons Honey
• Apply the honey butter to the rolls after the second rising in the pan and again after baking.