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In bowl of a stand mixer, add warm water, yeast and sugar; whisk to combine. Allow to rest for 5 minutes.
Add pineapple juice, coconut milk, melted butter, honey, eggs and salt. Using a paddle attachment, mix on low until fully combined.
Switch to dough hook. Slowly mix in flour, ½ cup at a time, until the dough pulls away from the sides and is only slightly sticky. You may not need to use the full 6 cups.
Turn mixer to medium/low speed and knead until the dough is smooth and elastic, about 6 minutes.
Turn dough out into a greased bowl, cover with plastic wrap and set in a warm spot to rise until double in size.
Punch dough down, turn out onto a clean surface. Divide dough evenly into 12-18 pieces. Shape into rolls and place in greased baking pans. (Two 9-inch round pans or one large cookie sheet work well.) Cover; let rise until double in size.
Meanwhile preheat oven to 350°F.
Once rolls have doubled in size, brush with egg wash (beat 1 egg with 1 tablespoon water). Bake until golden on the tops, approximately 25-30 minutes.
Brush rolls with melted butter and serve.