Combine 4 cups (500g) of the all-purpose flour, fine sea salt, and both packets of Fleischmann’s® RapidRise® Instant Yeast in a large bowl.

In a small saucepan, heat the pineapple juice, milk, butter, and honey over medium-low heat, stirring often until warm (120°F/50°C to 130°F/55°C). Add to flour mixture and stir using a Danish dough whisk/spatula.

Add the egg, vinegar, vanilla, and remaining ¼ cup (30g) of flour and continue stirring until a shaggy dough forms.

Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Transfer the dough back to the mixing bowl, cover with plastic wrap, and let rest for 15 minutes.

Turn the dough out onto a lightly floured work surface and weigh the dough, then divide it into 15 equal-sized pieces and shape them into balls. Place in a lightly greased 13 x 9-inch pan. Cover and let rise until doubled in size, about 60 to 75 minutes.

While the rolls are proofing, adjust the oven rack to the lower-middle position and preheat to 375°F (190°C). Once proofed, lightly brush the tops with the egg wash and then bake for 18 to 20 minutes, or until golden brown. While the rolls are baking, make the salted honey butter glaze.

In a small saucepan over medium-low heat, melt the butter. Once fully melted, remove from heat and stir in the honey until well combined.

Once you remove the baked rolls from the oven, immediately brush the tops with the salted honey butter glaze and sprinkle with flaky sea salt, if using. Allow the rolls to cool in the pan. (To reheat room-temperature rolls, wrap in aluminum foil, place on a baking sheet, and bake in a 300°F (150°C) oven for 10 minutes.)