In a small bowl or measuring cup, stir together the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Let sit for 5–10 minutes, until foamy and creamy on top. If it does not foam, discard and start again with fresh yeast and correctly warmed milk.

In the bowl of a stand mixer (or a large mixing bowl), whisk together the pineapple juice, remaining granulated sugar, honey, vanilla extract, and eggs until smooth. Add the softened 1/4 cup (57 g) unsalted butter and whisk again; the mixture may look slightly separated and that is fine.

In a separate bowl, whisk together the all-purpose flour, bread flour (if using), and fine sea salt until evenly combined. This helps distribute the salt before it comes into contact with the yeast.

Pour the foamy yeast mixture into the bowl with the wet ingredients. Using a dough hook (or a sturdy wooden spoon if mixing by hand), gradually add the flour mixture, about 1 cup at a time, mixing on low speed until the dough comes together and begins to pull away from the sides of the bowl. The dough should feel slightly tacky but not overly sticky or gluey.

Knead the dough with the mixer on medium-low speed for 8–10 minutes, or turn it out onto a lightly floured surface and knead by hand for 10–12 minutes. The dough should become smooth, elastic, and able to pass the windowpane test (a small piece stretches thin and almost translucent without tearing immediately). If the dough is very sticky after a few minutes, sprinkle in additional flour 1 tablespoon at a time, just until it is tacky but manageable.

Shape the dough into a ball and place it into a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for 1–1 1/2 hours, or until doubled in size.

Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. A metal pan will help the bottoms brown nicely while keeping the sides soft.

Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface and pat into a rectangle. Using a bench scraper or sharp knife, divide the dough into 15–16 equal pieces (about 55–60 g each for standard rolls). Working with one piece at a time, pull the edges under and pinch to create a tight ball, then roll seam-side down on the counter with a cupped hand until smooth. Arrange the dough balls seam-side down in the prepared pan, spacing them evenly.

Cover the pan loosely with plastic wrap or a towel and let the rolls rise in a warm place for 45–60 minutes, or until noticeably puffy and nearly touching. When gently poked, the indentation should slowly spring back, indicating they are ready to bake.

About 20 minutes before baking, preheat the oven to 350°F (175°C). Once preheated and the rolls have risen, lightly brush the tops of the rolls with some of the melted butter.

Bake the rolls on the middle rack for 18–22 minutes, or until the tops are deep golden brown and the internal temperature registers about 190°F (88°C). If the rolls are browning too quickly, tent the pan loosely with foil for the last 5–7 minutes of baking.

While the rolls bake, whisk the remaining melted butter with 1 tablespoon honey. Immediately after removing the rolls from the oven, generously brush the tops with the honey-butter mixture and, if desired, sprinkle lightly with flaky sea salt. Let the rolls cool in the pan for at least 10–15 minutes before pulling apart and serving so the crumb can set.