In a small bowl, mix together the milk and yeast. Let the mixture stand until the yeast has hydrated, 1-2 minutes.

While the yeast hydrates, mix the flour, brown sugar, and salt in a large bowl. Add the pineapple juice, egg yolks, butter, and yeast-milk mixture to the flour mixture. Mix well, until the dough begins to come together.

Turn the dough out onto the counter and knead it until a soft, smooth dough forms, 7-10 minutes. (If the dough is too sticky, dust your counter with flour, until the dough is smooth and tacky, but not sticky.)

Place the dough in a greased bowl and cover it with a slightly damp tea towel.

Place the dough in a warm, draft-free place and let it rise for 2 hours until doubled in bulk.

After the dough has doubled, knock it back and divide it into 12 roughly even pieces.

Shape each piece into a ball and place them into a buttered 9x13 pan. Cover the pan with your damp tea towel and let the rolls rise in a warm, draft-free place until doubled in bulk, roughly 1 hour.

Check the rolls after 40 minutes, and preheat your oven to 350F.

Mix one egg white with 1 Tbsp water. When the rolls are ready to go into the oven, gently brush the tops with the egg white mixture.

Bake the rolls in the preheated oven for 20-25 minutes, until golden. Remove the rolls from the oven and let cool in the pan for 5 minutes, before turning them out onto a wire rack to finish cooling.