Bloom the yeast. In a large mixing bowl (or the bowl of your stand mixer), whisk together the warm pineapple juice, warm milk, melted butter, sugar, and yeast. Let it sit for 5–10 minutes until it looks foamy and smells like a bakery.

Add the good stuff. Beat in the eggs, then add the flour and salt. If you’re using a stand mixer, use the dough hook and mix on low until combined, then knead for 5–6 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. (Bonus: kneading burns enough calories to justify eating three rolls later.)

First rise. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–2 hours, or until doubled in size. This is a good time to scroll Zillow for beach houses you can’t afford.

Shape the rolls. Punch down the dough (gently… unless you’re feeling feisty), then divide into 15 equal pieces. Shape each piece into a smooth ball and place in a greased 9×13 baking dish.

Second rise. Cover again and let the rolls rise for another 45–60 minutes until puffed and cozy.

Bake. Preheat your oven to 350°F. Brush the rolls with egg wash for that signature golden color. Bake for 20–25 minutes, until tops are golden brown and your kitchen smells like heaven.

Butter bath. Immediately brush the hot rolls with melted butter. Try not to weep with joy.