Ingredients
6-7 cups all-purpose flour
3 eggs
1 1/2 cups pineapple juice or mango or coconut
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter (one stick) melted
Directions:
Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter. 
Yeast proofing: use 1/4 c water that is 110 degrees F
Too hot or too cold will "kill" the yeast...it pays to be precise!
Add 1 tsp sugar and the yeast, stir well.
Watch is "proof" up over about 5 minutes
If it doesn't "proof", your yeast is old or you "killed" it. Time to try again.
Add proofed yeast to mixture and beat well.
Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined.
Add dough hook to mixer or knead/mix by hand.
This is a great stress reliever and muscle builder...LOL
Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball.
Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours). 
Dough should double in size
Punch dough down and either divide into three equal parts for loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls. (I use coconut oil to grease the pans)
Cover and place in a warm place to rise until doubled in size. Time and temperature will help your dough rise, double in size. (appx 1 hr)
I place them near the fireplace or warm up my Convection oven to 185 degrees, turn it off and place rolls in there for 1 hr.
Once it's doubled in size, heat oven to 350 degrees and
Bake for 25-30 minutes or golden brown.
