1. In a large bowl whisk together 4 ½ cups (540 g) of the bread flour and the yeast, setting aside the other ¼ cup (30 g) of the flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the crushed pineapple, milk, butter, eggs, pineapple juice, Redpath ® Granulated Sugar and salt; mix on low speed for 30 seconds. Add flour mixture one cup at a time, mixing until fully incorporated. Once all flour has been added switch to the dough hook attachment; mix on low speed for 3 minutes. Increase speed to medium and continue mixing for 5 minutes. Dough will become very elastic and remain quite wet.
3. Dust a clean surface generously with reserved ¼ cup (30 g) of the flour. Scrape dough onto floured surface and gently gather up into a ball, using cupped hands to pull dough towards the bottom. Place in a large greased bowl, cover with plastic wrap and allow to rise until doubled, about 1 hour.
4. Once dough has doubled, press gently to release gas, and scrape dough onto a lightly floured surface. Divide dough into 12 equal pieces (about 100 g each) and shape loosely into balls; let rest 5 minutes. With a cupped hand , gently round each ball in a circular motion on an unfloured area of your counter. Place each ball in a greased 9 x 13'' (23 x 33 cm) baking pan. Cover with plastic wrap and allow to rise until doubled again, about 1 hour.
5. While dough is rising preheat oven to 350℉ (180℃). In a small bowl, beat together the egg and water for the glaze. Once dough has doubled, gently brush the tops with the glaze and bake in oven for 30 minutes. Rolls should be a deep, shiny golden brown. Allow to cool in pan for 20 minutes, then remove rolls from pan and finish cooling completely on a baking rack.
