Warm milk to 100-110 degrees. Add to bowl of stand mixer along with 1/2 cup of flour, 1 tablespoon of sugar, and all the yeast. Proof until foamy.
Add the pineapple juice, melted butter, eggs, the rest of the sugar, and salt to bowl of stand mixer. Add 2 cups of the flour and stir with a spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour, kneading until a soft, smooth dough forms, about 8-10 minutes.
Place the dough in a clean bowl. Apply a VERY thin coat of oil. Cover with plastic wrap. Refrigerate overnight.
Bring dough to room temp two hours before you intend to portion.
Apply a thin coat of cooking spray to pan. Gently deflate the dough. Use a bench scraper or knife to divide the dough into equal pieces. Shape each piece into a ball and place in the prepared pan. Wrap tightly with plastic wrap and refrigerate overnight.
Bring rolls to room temp two hours before you intend to bake them.
Preheat the oven to 375°F.
Once they are at room temperature and have doubled in size, brush with egg wash.
Bake the rolls for 20 minutes, or until golden brown. Brush with melted butter. Serve warm.