In the bowl of a stand mixer, beat, on low speed, the pineapple juice, buttermilk, melted butter, 2 eggs, sugar, salt, and the yeast.
Add 2 cups flour and stir until the dough begins to form. Attach the dough hook and, again at low to medium speed, beat the dough, slowly adding the flour until the dough begins to come together. Beat for 3-5 minutes until the dough is smooth and soft.
Place the dough in a bowl coated with cooking spray. Cover with plastic wrap and set to the side, 1 hour.
Coat a 9x13-inch baking dish with cooking spray. On a lightly floured board, deflate the dough. Cut the dough until it’s divided into equal-sized pieces, 14-15 pieces. Roll into a ball and place the rolls in the prepared baking dish.
Beat 1 egg with 2 tablespoons of water. Brush the top of each roll with the egg wash. Cover the dish with plastic wrap and set aside, 30 minutes.
Preheat oven to 375°F. Bake the rolls for 18-22 minutes or until the tops of the rolls are golden in color. Cool the rolls slightly before serving.