Proof yeast in ¼ cup warm water with ¼ tsp. sugar for approx. 5 min. or until bubbly. Combine pineapple juice, milk, melted butter, 2 Tbsp. light brown sugar, 6 Tbsp. white sugar, 2 eggs and vanilla with the yeast. Add all-purpose flour, along with 2 cups of bread flour and stir until dough forms a rough, sticky mess. Stir in salt and gradually add remaining bread flour just until dough comes together. Knead dough for approx. 4-5 min. until a soft smooth ball forms. Place in a lightly greased medium size bowl. Cover and let rise until doubled in size, approx. 1 ½ hours.

Spray 9×13 metal baking pan with cooking spray. Punch down dough. Knead out air bubbles. Pinch off dough and form 2-inch balls, placing them in baking dish. In a small bowl, combine remaining egg and 2 Tbsp. water. Brush over rolls. Cover and let rise again for about an hour. Preheat oven to 375ºF. Bake rolls for 20 min. or until golden brown. Brush with melted butter and serve.