I like the sweet Hawaiian rolls suggestion above, if you want to make it yourself here is a recipe below. I made them stuffed with PP for a TD and they are amazing.
1/2 cup warm water
1 teaspoon sugar
2 packets active dry yeast
1/2 cup bread Flour
1 cup milk
1 stick butter
1 cup sugar
1 teaspoon salt
1 tablespoon grated lemon peel
7 1/2 to 8 1/2 cups unbleached bread flour
4 eggs plus 1 egg yolk (room temp save the 1 egg white for wash)
1 egg white beaten with 1 tablespoon water
The sponge: Dissolve the sugar and yeast in the warm water Stir in the flour and set aside until it rises and is bubbly.
The Dough: Scald the milk. Remove from the heat and add the butter, sugar, salt and lemon peel. Stir to dissolve and then let the mixture cool a little. Beat the eggs until frothy. Add them and the milk mixture to the sponge. Stir in 6 to 7 cups of flour, one cup at a time, until the dough pulls away from the sides of the bowl. Knead the dough, adding only enough flour to keep the dough from sticking. When the dough is smooth and satiny (about 10-15 minutes) place it in an oiled pot. Cover the pot with plastic wrap and a towel. Let the dough rise in a warm place for about 2 hours. Punch the dough down and knead again for about 5 minutes flatten the dough then fold it several times cover at let ride again in the pot for another hour
Remove dough and cut off pieces to form as loaves or rolls this recipe yielded the 5 buns plus one 8” loaf slit the tops, brush with egg wash and let proof for another 45 minute to an hour. Bake at 350 the buns took about 15 minutes and the loaf 35 minutes.