Combine the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave for 30-second intervals until it reaches 110 °F. Curdling is normal.
Using a stand mixer with a dough hook, mix the flour, yeast, and salt on low speed until combined. Gradually pour in the pineapple mixture followed by the egg and vanilla.
Mix on low speed dough begins to come together, about 2 minutes. Increase the speed to medium-low and mix until the dough is no longer sticking to the sides of the bowl.
Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 90 minutes.
Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into 15 equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled 9 x 13 baking pan.
Cover the pan with plastic and set in a draft-free area to rise until doubled in size for about 90 minutes.
Adjust the oven rack to the lower-middle position and pre-heat to 375 °F.
Melt the honey butter ingredients together and brush the top of the rolls with melted honey butter.
Bake the rolls for 20 minutes, or until the tops are golden brown, rotating halfway through the baking time. The internal temperature of the rolls should be 190 °F.
Brush the rolls with more melted honey butter and cool on a wire rack for 10 minutes. Transfer the rolls to a wire rack and cool for another 20 minutes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.