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In a large bowl, whisk together the gluten-free flour, cornstarch, instant yeast, sugar, and salt.
Add the eggs and pineapple juice to the dry ingredients and mix to combine, using a sturdy spoon or stand mixer fitted with a paddle attachment. Add the softened butter and mix until all of the butter is incorporated and a sticky dough forms.
Knead the dough for about 2-3 minutes until smooth and pliable, using a dough hook or knead by hand. If the dough seems too sticky, add a little more gluten-free flour, 1 tablespoon at a time.
Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
Punch down the risen dough to release air bubbles. Divide the dough into 12 equal pieces and shape each piece into a smooth ball.
Arrange the dough balls in a greased 9x13-inch baking pan.
Cover the rolls with a damp towel or plastic wrap and let them rise for another 30 minutes.
Preheat your oven to 350°F.
Remove the towel or plastic wrap and bake the rolls for 18-22 minutes, or until golden brown on top.
Remove the rolls from the oven and brush them with melted butter and honey for a shiny finish, if desired.
Serve warm and enjoy!