Mix warm water with the granulated sugar in a small bowl, sprinkle the yeast in the bowl and let it bloom for 10 - 15 minutes.

Add flour, brown sugar and salt in a medium bowl and mix well with a whisk.

In the bowl of your stand-mixer, add pineapple juice, melted butter and vanilla extract, mix with a whisk.

Now add the flour mixture along with the activated yeast to the liquid mixture in the stand-mixer bowl.

Knead with the dough hook on medium speed for 1-2 minutes just until the dough starts to come away from the side of the bowl.

Turn dough out on a lightly floured counter, shape into a ball, put it back into the bowl and allow to rise at room temperature overnight or until double in size, this may take a few hours or longer.

The next day, or when the dough has risen enough, turn it out on a lightly floured counter again. If the dough stick the the side of the bowl, just use a scraper to get it all out.

Divide dough into 15 portions and shape them into round balls.

Butter and flour a 9x13 baking dish.

Place the dough balls in the baking dish and let them rise for about 2 hours.

Prepare egg wash by beating one egg with 1 tablespoon of water.

Brush the top of the risen dough with egg wash very lightly.

Preheat oven to 400°F, and bake for 18 minutes until golden brown.

Remove from oven and let cool on a wire rack.

Serve rolls warm with butter.