Preparation

1. In a bowl, whisk together the pineapple juice, melted butter, sugar and eggs. Set aside.
2. In a stand mixer using the dough hook, or in another bowl using a wooden spoon, combine the flour, yeast and salt. Add the juice mixture and knead until the dough begins to form.
3. In the stand mixer or on a lightly floured surface, knead the dough for 5 minutes. It will be soft and slightly sticky. Place in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes or until it has doubled in volume.
4. Butter a rectangular 13 x 9-inch (33 x 23 cm) baking dish.
5. Divide the dough into 15 pieces. On a lightly floured surface, roll the dough into balls using the palm of your hand. Place the balls into the prepared pan and cover with a damp cloth or plastic wrap. Let rise for 1 hour and 30 minutes in a warm, humid place until the dough has doubled in volume.
6. With the rack in the middle position, preheat the oven to 375°F (190°C).
7. In a small bowl, lightly beat the egg yolk and water. Brush on the dough, if desired.
8. Bake for 13 to 15 minutes or until the rolls are golden brown. Let cool.