Beat eggs, add pineapple juice, sugar, ginger, vanilla and melted butter. Stir until combined.
Place 3 cups of flour in stand mixer (I use a Bosch). Add the egg mixture and mix until well combined. Sprinkle in the yeast and mix well.
Add the other 3 cups of flour and mix on low speed for about 2-3 minutes. If the dough is still sticking to the sides of the mixer, add another 1/2 cup flour and continue to mix. If the dough is still sticky add another 1/2 cup. I've never had to use more than 7 cups of flour for this bread, but it definitely depends on altitude, etc. so if you have to add a little more, it'll be fine! The dough should still be sticky to the touch, but not sticking to the sides of the mixer.
Place the dough in a greased bowl and cover with cloth in a warm place. Let rise for 1 hour.
Divide the dough into three equal parts, shape into balls, and then place in greased round cake pans. Cover with cloth and let the dough rise for about another hour.
Bake at 350 for 25-30 minutes. As with any bread, it tastes the best straight out of the oven with melted butter! Enjoy!