*The flour measure is approximate–you may need slightly more or less. Use enough flour to make a good, pliable dough.

Heat the pineapple juice and milk, either in a small sauce pot on the stove or in the microwave. In a large bowl, combine juice, milk, yeast, and sugar. Let sit five minutes. Stir in egg, melted butter, salt, vanilla, and ginger. Add the first two cups of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Keep adding flour a little at a time and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour. You can let it rise longer if you’re busy! Won’t hurt a thing.)

Uncover bowl; sprinkle in a little more flour and knead again before dividing into rolls. With floured hands, shape dough into rolls and place in a 9 x 12 greased pan. Cover and let rise until doubled. Brush tops with a couple tablespoons of melted butter and an egg, whisked together, for a glossy browned finish. Bake in a 350-degree oven.

This dough can be shaped into dinner rolls, sandwich rolls, sub buns, or even baked whole in a loaf pan. I made a dozen sandwich-size rolls and baked them for about 25 minutes. Your baking time will depend on the size of your rolls.