Salted Honey Hawaiian Rolls

• Stir the warm water and yeast together in a large mixing bowl, then set aside until foamy - this should take about 10 minutes
  2 tablespoons Warm water, 1 tablespoon Active dry yeast
• Add the pineapple juice, brown sugar, honey, melted butter, eggs, egg yolk, salt, and vanilla and white vinegar whisking to combine.
  ¾ cup Pineapple juice, ½ cup Brown sugar, ½ cup Honey, ¼ cup Unsalted butter, 2 Eggs, 1 Egg yolk, 2 teaspoons Kosher salt, 1.5 teaspoon Vanilla Extract, 1 teaspoon White vinegar
• Stir in the flour, about ½ cup at a time, until a stiff dough forms and pulls away cleanly from the sides of the bowl
  4 cups All-purpose flour
• Knead the dough until it passes the windowpane test (about 10 to 15 minutes by hand, 8-10 minutes if using a bread hook attachment
• Place the dough in an oiled bowl, cover with plastic wrap, and allow it to rise in a warm place until doubled in volume (about 1 hour)
• Punch down the dough and divide it into 12 equal portions (about 75 grams each).
• Shape the rolls and place them in a 9x13-inch greased baking dish that's been greased and lined with parchment paper
• Cover the rolls with a sheet of greased plastic wrap and place in the fridge overnight.
• Allow the rolls to rise in a warm place (if making overnight rolls, remove them from the refrigerator and allow them to come to room temperature first) until doubled in volume (about 1 hour).
• Preheat the oven to 350 degrees F and bake the Hawaiian rolls until puffed and golden brown, about 20 to 25 minutes.
• Remove from the oven and brush the tops with butter, honey and flaky salt
  Extra honey, room temperature butter and flaky sea salt to garnish