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Dissolve the ½ cup raw sugar and 2 tsp kosher salt in the pineapple juice. Set aside.
In a mixer fitted with a dough hook, dissolve the remaining 1 Tbs raw sugar in the water. Add the yeast and let proof 10 minutes. Add the pineapple juice-sugar mixture and the coconut oil, and stir until combined. One cup at a time, add the flour until dough is soft but not overly wet or sticky (~7-½ cups). Knead 10 minutes.
Put the dough in a warm place and let rise 1 hour. Turn dough out onto a clean surface floured with ½ cup flour. Knead the dough a bit to incorporate some of the flour and make the dough smooth. Divide the dough in half, then continue to divide to make 32 balls. Distribute the dough balls between two (13x9) bake dishes sprayed with cooking spray, and let the dough rise again for ~40 minutes.
Heat oven to 375F. Brush the tops of the risen balls of dough with remaining pineapple juice. Bake at 375F for 30 minutes until golden brown.
Remove from the oven. Let rolls sit in the pan 5 minutes, then invert onto a bake sheet, then invert again onto a cooling rack. Brush tops with melted vegan butter if desired. Store wrapped to prevent the bread from drying out, such as in large ziploc bags. Yields: 32 rolls.