Warm the milk to lukewarm (about 110°F). Warm the 1/2 cup honey if needed so it pours easily; set aside.

In a large bowl, stir together the warmed milk and 1/4 cup of the warmed honey. Sprinkle the 4 teaspoons active dry yeast evenly over the surface and let stand 5–10 minutes, until foamy.

Add the 3 lightly beaten eggs, 1 cup pineapple juice, 1/2 cup melted and cooled unsalted butter, 1/2 teaspoon salt, and the remaining 1/4 cup honey to the foamy yeast mixture. Stir until combined.

Add the 7 1/2 cups all-purpose flour in 1/2-cup increments, stirring after each addition. Continue adding and stirring until the dough comes together into a rough, shaggy mass.

Lightly flour a work surface. Turn the dough out onto the surface and knead for 6–8 minutes, adding small amounts of the remaining flour as needed to prevent sticking, until the dough is smooth, soft, and elastic.

Shape the kneaded dough into a smooth ball. Lightly oil a large bowl, place the dough ball in the bowl, and turn it once so the surface of the dough is coated with oil.

Cover the bowl with a damp kitchen towel and let the dough rise at warm room temperature for about 1 1/2 hours, or until doubled in size.

Lightly oil a 9 x 13-inch pan and an 8-inch square pan.

Punch down the risen dough and turn it out onto a lightly floured surface. Gently reshape into a ball and divide the dough into 24 equal pieces. Shape each piece into a smooth ball.

Arrange 15 dough balls in the oiled 9 x 13-inch pan and the remaining 9 balls in the oiled 8-inch pan, spacing them about 1 1/2 inches apart.

Loosely cover both pans with plastic wrap and let the rolls rise at room temperature for about 1 hour, or until almost doubled in size.

Preheat the oven to 350°F while the rolls are finishing their second rise.

Whisk together the 1 large egg and 1 1/2 tablespoons water to make the egg wash. Brush the tops of the risen rolls evenly with the egg wash.

Bake the rolls at 350°F for 25–30 minutes, until they are golden brown on top.

Transfer the baked rolls to a wire rack and let cool at least 30 minutes before serving. Store leftovers in an airtight container at room temperature for 3–5 days.