Warm the pineapple juice until lukewarm, not hot. For active dry yeast, stir it into the juice with a small amount of the sugar and let it stand for about 5 minutes until foamy; instant yeast can be mixed directly with the dry ingredients.

Add the melted butter, remaining sugar, salt, and eggs to the yeast mixture. Stir until the ingredients are evenly combined.

Mix in 4 1/2 cups of flour, then add more gradually only if necessary. Knead for 6 to 8 minutes, until the dough is smooth, soft, and slightly tacky but not wet.

Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Divide the dough into 15 to 18 equal pieces and shape each piece into a smooth ball. Arrange the balls in a greased 9-by-13-inch baking pan with a little space between them.

Cover the pan and let the shaped rolls rise for 30 to 45 minutes, until visibly puffy. Meanwhile, heat the oven to 350°F (175°C).

Bake the rolls for 20 to 25 minutes, until golden brown. Brush the hot rolls immediately with 2 tablespoons of melted butter, then cool them loosely covered with a clean towel.