In a medium bowl or measuring cup, combine the warm pineapple juice, warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5–10 minutes, until foamy and bubbly on top. If the mixture does not foam, discard and start again with fresh yeast.

In the bowl of a stand mixer (or a large mixing bowl), whisk together the remaining granulated sugar, eggs, melted butter, vanilla extract, honey (if using), and salt. Once the yeast mixture is foamy, pour it into the bowl and stir until well combined.

Add 3 1/2 cups of all-purpose flour to the bowl. Using the dough hook attachment (or a wooden spoon), mix on low speed until the dough starts to come together. If the dough is very sticky and will not pull away from the sides of the bowl, add more flour 1–2 tablespoons at a time until you have a soft, slightly tacky dough that clings a bit but does not heavily coat your fingers.

Increase the mixer speed to medium-low and knead for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic, and still a little tacky. Avoid adding excess flour so the rolls stay soft and fluffy.

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot for 1–1 1/2 hours, or until doubled in size.

Lightly grease a 9x13-inch baking pan with butter or nonstick spray. Optionally line with parchment paper for easier removal and cleanup.

Once the dough has doubled, gently punch it down to release gas and turn it out onto a lightly floured surface. Divide into 15–16 equal pieces (about 55–60 g each, if using a scale). Shape each piece into a tight ball by tucking the edges underneath and rolling it under your cupped hand until the surface is smooth.

Place the dough balls into the prepared 9x13-inch pan in even rows, spacing them slightly apart. They will expand and touch as they rise and bake, creating pull-apart rolls.

Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise for 45–60 minutes, or until very puffy and nearly doubled in size. The rolls should be touching or almost touching.

During the last 15 minutes of the second rise, preheat the oven to 350°F (175°C) with the rack in the center position.

In a small bowl, beat the egg with 1 tablespoon of water. Gently brush the tops of the risen rolls with a light coat of egg wash for a shiny, golden finish.

Bake the rolls at 350°F (175°C) for 18–22 minutes, or until the tops are a deep golden brown and the centers register about 190°F on an instant-read thermometer. If the tops brown too quickly, tent the pan loosely with foil for the last 5–7 minutes of baking.

Remove the pan from the oven and immediately brush the hot rolls with melted butter. Let cool in the pan for at least 10–15 minutes before serving warm.