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1
In the bowl of your stand mixer, mix together the yeast and milk. Let the mixture sit for 5-10 minutes or until it starts to foam slightly.
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2
Once it begins to foam, add the honey, brown sugar, olive oil and 1/4 cup melted butter and mix to combine (with paddle attachment). Once combined, add in the eggs (one at a time) and mix again after each installment. Now add the light beer and pineapple juice and again mix to combine.
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3
In a large bowl, sift together the flour and the salt. Switch the paddle attachment to your dough hook attachment and turn on low. Begin adding the flour mixture to the wet mixture in 1/2 cup installments, making sure the flour is completely incorporated after each addition. Continue this process until you have used all of your flour. Let the mixer knead the dough for 10-15 minutes (if you don't have a dough hook, just use your hands). At this point, the dough should be sticky, but not gooey. If it is not of this consistency, just add a little more flour until it is.
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4
Into another bowl, drizzle some olive oil and swirl to coat. Transfer the dough to this bowl, cover with plastic wrap or a damp towel and stick bowl in a warm place. Allow dough to rise for 1 hour or until it has doubled in size. Once the dough has risen, punch it down and start forming it into 12 equal-sized balls (about 2-3 inches in diameter).
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5
Grease a 9x13-inch baking dish and place the balls inside. Again, cover the dish and place it in a warm place to rise for another 30 minutes.
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6
Preheat your oven to 350 F and brush your rolls with the remaining 1/4 cup of melted butter. Place in the oven and bake for about 30-35 minutes or until the rolls are golden brown. Remove dish from oven and set on a rack.
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7
Let rolls cool for 10-15 minutes and serve with honey!
