*Stir together the milk and 1/4 cup of the honey in a large bowl. Sprinkle the yeast evenly over the top and let stand for about 5 minutes, until foamy.

Stir the eggs, pineapple juice, butter, salt and the remaining 1/4 cup of honey into the proofed yeast.

Stir in the flour, 1/2 cup at a time, until the dough comes together in a rough mass.

Lightly flour a work surface and turn the dough out onto it. Knead the dough (adding more flour as needed to prevent the dough from sticking to the surface) for 6 to 8 minutes, until the dough is smooth, soft, and elastic. Shape the dough into a smooth ball. Lightly oil a large bowl, transfer the dough to it, and turn the ball to coat the surface with oil. Cover the bowl with a damp kitchen towel and let the dough rise at warm room temperature for about 1 1/2 hours, until doubled in size.

Oil a 9 x 13-inch pan and an 8-inch square pan. Punch down the dough, turn it out onto a lightly floured surface, and gently reshape it into a ball. Cut the dough into 24 equal pieces, and shape each piece into a ball. Arrange 15 of the balls in the larger pan and the remaining 9 balls in the smaller pan, spacing them about 1 1/2 inches apart. Cover the pans loosely with plastic wrap and let the dough rise at room temperature for about 1 hour, until almost doubled in size.

Preheat the oven to 350 degrees F.

Brush the top of each roll with the egg wash. Bake for 25 to 30 minutes, until golden brown. Transfer the rolls to a wire rack and let cool at least 30 minutes before serving.

The rolls will keep in an airtight container at room temperature for 3 to 5 days.