In a large bowl or stand mixer bowl, combine the flour, salt, crushed pineapple, eggs, sugar, softened butter, pineapple juice, yeast, and warm milk. Mix the wet ingredients with the dry ingredients until they are all fully combined and a soft, sticky dough forms. If it is too sticky, add flour a tablespoon at a time to achieve the right consistency.

Knead the dough for 8–10 minutes by hand or 5–7 minutes using a stand mixer with a dough hook or paddle attachment on low speed until it becomes smooth. Next, shape your dough into a smooth ball.

Cover the bowl with plastic wrap or a kitchen towel, and let it rise in a warm place for 1½ to 2 hours, or until it doubles in size.

Transfer the dough to a lightly floured surface and divide it into 15 equal pieces. Shape each piece into a ball and place them close together in a greased 9x13-inch baking dish (so they touch slightly when baked). Brush the tops of the unbaked rolls with 1 tablespoon of melted butter or an egg wash for a golden finish.

Cover the shaped rolls with a damp towel and let them rise again for 45 minutes to 1 hour, or until they become puffy.

Preheat the oven to 375°F (190°C) and bake the rolls for 20–25 minutes, or until they turn golden brown on top and the internal temperature reaches 190–200°F.

Remove the fully baked rolls from the oven and immediately brush the tops with the remaining 1 tablespoon of melted butter. Let them cool slightly before serving.