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Day 1: At 10 pm, dissolve starter in the water, add flour, mix well, cover and let sit at room temp 74-78F until it increases in volume by 2 or more times.
Day 2: In a bowl or pot, mix together pineapple juice, greek yogurt, honey, and melted butter, heat until temperature reaches 115F.
At 8 am, pour warm liquid into a bowl of stand mixer, add sourdough starter, sugar, instant dry yeast, eggs, and flour, let autolyse for 1 hour.
At 9 am, mix dough on low speed for 2-3 minutes, then add salt and mix for a couple more minutes. Increase speed and mix for 10 more minutes until well incorporated.
Cover the dough and let it proof for 3-4 hours at 76-80F/24-28C, performing 2 stretches and folds during that time.
At 1 pm, transfer the dough to the fridge for cold fermentation for 6-9 hours.
At 10 pm, remove the dough from the fridge, divide into 24 equal pieces (about 50g each), pinch edges to the bottom of a roll, and transfer to a baking pan.
Cover rolls and let them proof overnight for 8-10 hours at 70-74F/20-23C until they double in volume.
Day 3: At 7 am, preheat the oven to 375F. Bake for 10 minutes, then lower temperature to 350F and continue baking until golden brown (about 15-18 min).
Remove Hawaiian rolls from the oven and spread melted butter over the rolls while they are still hot.