Grease a 9x13-inch baking dish with butter or non-stick cooking spray. Then, set the dish aside.

Next, use a stand mixer fitted with a paddle attachment to combine the pineapple juice, warmed milk, brown sugar, butter, yeast, eggs, and salt.

Measure out half of the flour, and use a dough hook to mix the flour into the wet ingredients. Mix on low speed and add additional flour (a 1/4 cup at a time) until the dough becomes more cohesive and begins to pull away from the sides of the bowl. At that point, stop adding flour.

Increase the speed to low-medium, and mix for an additional 4-6 minutes. The dough should feel slightly tacky and sticky from the pineapple juice and sugar, not from lack of flour.

Grease a large bowl with oil, and transfer the dough to that bowl. Cover, and let rest until doubled in size, about an hour.

Once the dough has doubled in size, use your fist to deflate it and push out all the gasses. Then, separate the dough into about 15 equal-sized balls.

Transfer the dough balls to the prepared baking dish. Make an egg wash by whisking together the egg and water.

Brush the rolls with the egg wash and cover the dish loosely with a clean kitchen towel or plastic wrap.

Allow the rolls to set, undisturbed for about 30-45 minutes until they appear larger in size and puffy. Meanwhile, preheat the oven to 350ºF.

After the rolls are noticeably larger and puffy, remove the covering, and bake for 25-30 minutes or until they're golden brown.

Remove the Hawaiian rolls from the oven and serve while warm.

See post for storage options.