Combine the pineapple juice, buttermilk, melted butter, and honey in a large liquid measuring cup. Microwave in 30-second intervals until the mixture reaches 110°F.

In a stand mixer fitted with a dough hook, combine the flour, yeast, and salt on low speed until mixed.

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

Mix on low until the dough comes together, about 2 minutes. Increase the speed to medium-low until the dough no longer sticks to the sides of the bowl, though it may still adhere to the bottom.

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

Punch the dough down, transfer to a floured surface, and divide into 15 equal pieces. Shape each piece into a smooth ball and arrange in a lightly oiled 9x13-inch baking pan.

Cover the pan with plastic wrap and let the dough rise in a draft-free area until doubled again (about another 1 ½ hours).

Preheat your oven to 375°F and adjust the oven rack to the lower-middle position. Brush the tops of the rolls with melted honey butter.

Bake for about 20 minutes, or until golden brown, rotating the pan halfway through. An internal temperature of 190°F indicates they’re done.

Brush with more honey butter and cool on a wire rack for 10 minutes, then transfer to cool completely.