Start by combing the butter and buttermilk and heat in the microwave. Next use a stand mixer with the paddle attachment to combine the buttermilk mixture with the instant yeast, and let it rest. Fold in the pineapple juice, brown sugar, salt, vanilla, and eggs, and mix to combine. Gradually add flour and mix until a nice fluffy dough forms. Remove and then knead the dough into a soft, smooth ball. Place the dough in a large mixing bowl that’s been sprayed with nonstick spray, and cover it with plastic wrap. Let it rise until it has doubled in size (normally 1 hour). Divide the dough into 15 even-sized balls of dough, and place them in a pan that’s been covered with nonstick spray. Cover the top with a towel and let rise until doubled in size (30 minutes). Preheat your oven to 375F while the dough is set to rise. Lastly, whisk together egg whites and water to make an egg wash, and brush it onto the tops of the rolls. Bake 20-25 minutes. Serve warm.

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