In a small bowl, mix 1/4 cup of flour with instant dry yeast and 2 tablespoons of water. Set aside for about 10 minutes.

In a mixer bowl, combine softened butter, pineapple juice, brown sugar, vanilla with 2 whole eggs plus one egg yolk - reserve 1 egg white for brushing the rolls.

Mix in the flour and yeast mixture.

Add flour and salt and beat for about 2 minutes with beater blade in electric mixer.

switch to the dough hook and knead for 5 minutes, adding additional flour 1 tablespoon at a time if dough doesn't form a ball and start to pull away from bowl. 

Dough will be sticky. Use a spatula to scrape dough into a ball. 

Grease a bowl well - I used the butter paper, non stick spray or oil works too.

Place dough into greased bowl. Cover with plastic wrap and set in a warm place to rise about 2 hours. 

Sprinkle a large board or clean surface with about a tablespoon of flour. Place dough on floured surface, pressing the air bubbles out. 

Cut the dough in half and each half into 8 pieces. 

Grease a 9 X 13 inch pan. 

Shape dough into balls, by tucking sides under and rolling in between the palms of your hands. Place seam side down in the prepared pan. 

Cover with plastic wrap and allow to rise one hour. 

Preheat oven to 350°.

Remove plastic wrap. 

Beat reserved egg white with water and brush over rolls.

Bake rolls for 15- 17 minutes or until golden brown with an internal temperature of 190°.

Serve rolls immediately or at room temperature.