In a medium-sized mixing bowl, combine the melted vegan butter and lukewarm non-dairy milk. Make sure the mixture is slightly warm to the touch. Whisk in the brown sugar until dissolved.

Sprinkle the yeast into the warm milk mixture and set aside to activate, about 10 minutes, or until the yeast is foamy.

In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Into the bowl with the flour mixture, add the yeast mixture, pineapple juice, and vanilla extract. Mix until a smooth dough ball forms, using your hands as necessary.

Transfer the Hawaiian roll dough to a clean, floured surface. Knead the dough for 5-10 minutes, adding additional flour as needed to prevent sticking. After 5-10 minutes, the dough should be smooth and bounce back once poked.

Once the dough is smooth, place the dough into an oiled bowl, tossing once to coat the dough in oil, then cover with a damp towel or plastic wrap. Place the dough in a warm place to rise for about 1 hour, or until doubled in size.

Lightly grease a 9×13” baking dish. Once the dough has risen, divide it into 12 equal pieces and form into individual dough balls. Evenly arrange in the baking dish.

Cover the baking dish with a damp towel or plastic wrap and set in a warm place to rise once again for another hour.

Preheat the oven to 325°F. After an hour, uncover the rolls and brush with the non-dairy milk (reserve the butter for after baking) and bake for 25-35 minutes, or until golden brown and shiny.

Brush the baked rolls with the remaining melted vegan butter and serve immediately while warm. Enjoy!