Butter a medium sized bowl, and set aside.

Place milk, melted butter, brown sugar, and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.

Mean while stain crushed pineapple reserving ⅔ cup pineapple juice and ⅓ cup crushed pineapple.

Add the ⅔ cup pineapple juice, ⅓ cup drained crushed pineapple, and egg to yeast mixture. Mix until well combined.

Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.

Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to ¼ cup until dough is soft and smooth.

Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 ½ hours.

Butter a 9"x13" pan and a 8" round cake pan, set aside.

Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.

Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan. Cover rolls with plastic wrap or a damp towel.

At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 ½ hours before baking and allow to double in size.

If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes -1 hour.

Preheat oven to 350 degrees.

Bake rolls for 25-30 minutes, until golden brown.

Brush hot rolls with butter and allow to cool.

Store rolls in an airtight container.