This recipe does require rising time of about 2 1/2 to 3 hours.
Begin by waking up the yeast in the warm water with the honey in the bowl of your mixer. Give it a good stir and wait until it foams to let you know they are happy.
Add the pineapple juice, 2 eggs plus egg yolk, melted butter, sugar and vanilla and mix until well combined. Combine flour and salt and add to the mixer bowl.
Mix for about 2 minutes...it is going to be goopy and sticky so you will need to scrape down the sides once and switch to a dough hook. Mix for another 5 minutes on medium speed.
I guarantee it will still be sticky...but it is supposed to be.
Lightly grease a large bowl and drop the dough as compactly as you can into the bowl. Cover with a damp towel or paper towel and let rise in a warm space like a warming drawer or inside the oven that you've turned on to its lowest setting for a couple of minutes then turned off (dough likes to proof between 80 and 90 degrees). We are proofing for 1 1/2 to 2 hours or until the dough doubles in size.
Gently deflate the dough and place on parchment paper or flour your work surface to keep it from sticking to everything. Cut into 15 equal pieces. (odd number, but that is what will fit into a 9x13 baking pan. If you want bigger buns, portion it out accordingly. Round the buns by pulling dough up and around from the bottom and pinching it together gently in the middle until it begins to resemble a ball of sorts.
Place them evenly in a greased 9x13 pan. Allow to rise for another 45 minutes to an hour. (I know the waiting is killing you...but the end result is worth the wait!) This time cover with a greased piece of plastic wrap.
At about 30 minutes turn the oven on to 350 F and mix the left over egg white with a tablespoon of cold water to use as a wash. Gently brush the surface of the rolls with the egg wash. Bake 20-25 minutes until golden brown. Cool in the pan for a few minutes before removing to a rack to cool completely.