Whisk together warm pineapple juice, milk, yeast, and 1 tbsp of the brown sugar. Let stand 5 minutes until foamy. Stir in remaining brown sugar, melted butter, 1 egg, and salt. Add 3 1/2 cups flour and mix to a shaggy dough.

Knead on a floured surface for 8 to 10 minutes, adding flour only as needed, until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Punch down dough, divide into 12 equal pieces, and shape into tight balls. Arrange seam-side down in a greased 9x13-inch pan.

Cover and let proof for 30 to 45 minutes until puffy. During the last 15 minutes, preheat oven to 350°F.

Brush tops with beaten egg wash, then bake 20 to 25 minutes until deep golden. Brush hot rolls with extra melted butter and serve warm.