Hawaiian Roll Dough

1. In the bowl of a stand mixer, add warm milk, yeast and sugar. Mix together and let it sit for 5 minutes to bubble.
2. Then, add butter, pineapple juice, brown sugar, salt, vanilla and eggs. Mix together with a wooden spoon or spatula. Add two cups of flour to the bowl and mix until just incorporated.
3. Add the dough hook on the stand mixer and mix the rest of the flour until a sticky dough begins to form. It should come together pretty quickly.
4. Place the dough in a greased bowl, cover and let it rise for 2 hours. Once doubled in size, punch the dough and roll it out onto a floured surface. Using a rolling pin, roll the dough out into a 9×13 rectangle.
5. Using a pizza cutter, cut the dough lengthwise once. Then cut the two 4.5×13 strips into 12 equal rectangular pieces.

Sauce

1. In a small mixing bowl, add melted butter, Worcestershire sauce, dijon mustard, poppyseeds and minced garlic. Whisk until ingredients are combined.

Make the Layers and Bake

1. Butter a 19×3 baking dish and preheat oven to 350°F.
2. To make the layers, it helps to work in smaller chunks as you add the layers to the dish. Layer in this order: piece of Hawaiian roll dough, Swiss cheese, ham bits, Hawaiian roll dough. Repeat this step a few more times and transfer the layers to the baking dish. Keep making layers and transferring them to the dish until the dish is full.
3. Pour the butter sauce over the top of the layers. Bake for 20 minutes, remove the bread and top with the egg wash. Place the bread back in the oven for 25-30 more minutes. Remove from the oven and let it cool for about 10 minutes.
4. Serve and enjoy!