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Combine the pineapple juice, milk, melted butter, sugars, 2 eggs, vanilla, and yeast in the bowl of a stand mixer.
Add the all-purpose flour, plus 2 cups of the bread flour, and stir with a wooden spoon until the dough forms a rough, shaggy mass.
Stir in the salt.
Attach the dough hook to the mixer and turn to medium-low speed.
Gradually add the remaining flour JUST until the dough comes together.
Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
Lightly grease or wet your hands and place the dough in a lightly greased medium-sized bowl.
Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 ½ hours.
Spray a 9x13-inch metal baking pan with cooking spray.
Gently deflate the dough. Use a bench scraper or knife to divide the dough into 15 equal pieces.
Shape each piece into a ball and place in the prepared pan.
In a small bowl, combine the remaining egg with 2 tablespoons of water. Brush all over the rolls.
Cover with plastic wrap and let rise again until doubled in size, about 1 hour.
Meanwhile, preheat the oven to 375°F.
Bake the rolls for 20 minutes, or until golden brown.
Brush with melted butter. Serve warm. Store leftovers in an airtight container for up to 3 days.