Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature reaches 110°F. The mixture may become curdled, this is normal.

Using a stand mixer fitted with a dough hook, mix the flour, yeast, and salt on low speed until combined.

With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla.

Mix on low speed dough begins to come together, about 2 minutes. Increase the speed to medium-low and mix until the dough is no longer sticking to the sides of the bowl. It may still stick to the bottom.

Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and ½ hours.

Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 24 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9×13-inch baking pan.

Cover the pan with plastic and set in a draft-free area to rise until doubled in size, about 1 and ½ hours.

Adjust the oven rack to the lower-middle position and heat the oven to 375°F.

Carefully brush each of the rolls with soft honey butter. Bake for 10 minutes, rotate, and loosely cover with aluminum foil if getting too dark. Bake for another 8-10 minutes or until the internal temperature of the rolls is 190°F and the tops are GBD.

Brush the rolls with more softened honey butter and cool on a wire rack for 10 minutes.