In a small bowl, combine lukewarm whole milk and honey until dissolved. Sprinkle the active dry yeast over and let sit for 5 minutes.

Transfer the foamy yeast mixture to a large bowl and stir in the large eggs, pineapple juice, melted butter, remaining honey, and salt until combined.

Gradually add the flour to form a shaggy dough. Knead on a floured surface for 6-8 minutes until smooth.

Shape the dough into a ball and place in an oiled bowl, cover and let it rise for 1.5 hours.

After rising, punch down the dough and divide into 24 pieces, shaping each into a smooth ball.

Cover the shaped rolls and allow to rise again for about 1 hour.

Preheat the oven to 350°F. Brush the rolls with egg wash and bake for 25-30 minutes.

Remove from oven, cool in the pan for 10 minutes, then transfer to wire rack for 30 minutes before serving.