Hawaiian Sweet Rolls

I've wanted to make these rolls for quite some time but I never have pineapple juice on hand.  I add it to my shopping list and still manage to come home without it.  

So, I finally broke down and used orange juice.  I couldn't tell the difference in the finished rolls.

Here is the recipe:

ingredients:

• 1 pkg rapid rise yeast
• 1/2 cup milk
• 3/4 cup pineapple juice (orange juice)
• 1/4 cup sugar
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1-3/4 teaspoons salt
• 3-1/2 to 4 cups flour
• 1 egg white, lightly beaten
• 2 tablespoons honey

Instructions

1. Dissolve yeast in warm milk. Let stand 5 minutes then whisk in pineapple juice, sugar, oil, egg, and salt until combined. Add 3-1/2 cups flour to liquid mixture and mix until dough pulls away from sides of bowl (if dough seems too sticky, add 1 tablespoon flour at a time until dough is smooth and tacky)
2. Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 1-1/2 to 2 hours.
3. Punch risen dough down and divide into 12 pieces. Form pieces into smooth balls and place in a greased 9x13 baking pan. Cover pan with plastic wrap and let rise in a warm place 30 minutes or until doubled.
4. Remove plastic wrap from pan and gently brush rolls with beaten egg white and honey. Bake rolls in a 375 degree oven for 25 minutes or until golden-brown. Let rolls cool in pan 5 minutes, then remove from pan and serve warm.

Before rising.

After they have risen.

These make great sandwiches.