In a large mixing bowl and with a dough hook, add the first cup of flour, yeast and one cup of hot water into the mixer and mix for one minute. Let this mixture rest for 10 minutes.
To the yeast mixture, add the can of crushed pineapple, oil, water, eggs, sugar, vanilla and salt and mix until smooth. Once the mixture is combined, add the flour one cup at a time until the dough is a soft dough that pulls away from the edges of the bowl. When you touch the dough you shouldn’t get much dough on your finger. If you do and the dough is too sticky, continue to add a little flour at a time until the dough is combined and slightly firm but still soft.
Let the dough rise in the bowl for 20-30 minutes. When the dough has begun to rise, pour the dough out onto the counter that has a thin layer of flour sprinkled onto it. Cut the dough into 4 equal pieces.
Spray two 11x17 pans or one cookie sheet and one 9x13 pan with cooking spray.
Take each portion of the dough and roll and stretch it into a 12 inch long piece of dough that’s about 2 to 2 ½ inches wide. Cut the long piece of dough into 8 equal parts. Place those parts into the pan just as they are. No need to form the dough into balls.
Once all of the dough pieces have been stretched to long ‘logs’, cut and placed into the pan, cover the dough with plastic wrap. Let rise until doubled in size.
Bake at 350 for 20-25 minutes or until golden brown. Serve warm.