In a large mixing bowl or the bowl of a stand mixer, combine the pineapple juice, warm milk, melted butter, granulated sugar, brown sugar, eggs, vanilla, and yeast. Stir until well combined.

Add the all-purpose flour and 3 cups of the bread flour. Mix until a rough dough forms. Add the salt and mix again. Gradually add the remaining bread flour, a little at a time, until the dough is slightly sticky but manageable.

Knead the dough for 4-5 minutes using a stand mixer with a dough hook or 8-10 minutes by hand on a lightly floured surface until smooth and elastic.

Lightly grease a large bowl and place the dough inside. Cover with plastic wrap or a clean towel and let it rise in a warm spot for about 1 ½ hours, or until doubled in size.

Punch down the dough and divide it into 15 equal pieces. Shape each piece into a smooth ball by pinching the dough at the bottom to create tension on the surface.

Arrange the dough balls in a greased 9x13-inch baking pan, leaving a little space between each roll. Brush the tops of the rolls with the eggwash. Cover with plastic wrap or a towel and let them rise again for about 1 hour, or until puffy and touching each other.

Preheat the oven to 375°F (190°C). Bake for 18-20 minutes, or until the tops are golden brown.

Remove the rolls from the oven and immediately brush with melted butter. Let them cool slightly before serving. Enjoy!