Combine instant yeast, warm milk, and granulated sugar in a bowl. Let sit until frothy, about 5 minutes.

Add remaining sugar, melted butter, eggs, and pineapple juice to yeast mixture. Mix on medium speed until combined.

Switch to dough hook, gradually add flour and salt. Knead on low until slightly sticky and holds shape.

Place dough in a greased bowl, cover, and let rise until doubled, about 1.5 to 2 hours.

Punch down dough, divide into 15 pieces, shape into balls, and arrange in a greased baking dish.

Cover and let rolls rise again until doubled, approximately 45 to 60 minutes.

Preheat oven to 375°F during the second rise.

Whisk together the egg and water. Brush generously over rolls.

Bake in preheated oven for 20 to 25 minutes until golden brown and hollow-sounding when tapped.

Brush with melted butter, let cool for 5 minutes before serving.