In the bowl of a stand mixer fitted with the paddle attachment, combine the pineapple juice, warm milk, melted butter, sugar, yeast and salt.
Blend until mixed then add the 2 lightly beaten eggs. Mix until incorporated (may be somewhat curdled).
Remove the paddle attachment and exchange for the dough hook. With the mixer on low speed, add the flour 1/2 cup at a time until all flour is incorporated.
Increase the speed to medium and blend for about 5 minutes or until the dough is smooth and holds together in a ball.
Place the dough ball in a lightly greased large clean bowl. Cover with plastic wrap and place in a warm, draft free location for about 2 hours or until dough is double in size.
Spray a 13x9 inch baking pan with cooking spray and set aside.
Remove the dough to a clean surface and cut into 15 equal pieces. Form each piece into a ball pulling the sides down and tucking them under to the bottom of the dough ball.
Place each ball in the prepared pan.
Once all 15 dough balls are formed, brush each roll with 1 egg beaten with 2 tablespoons of water. Cover the pan with plastic wrap and store in a warm, draft-free location until risen and almost doubled in size - about 1 hour.
Bake at 350 degrees for 20 minutes or until golden brown.