In a large mixing bowl, combine the active sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Stir until fully mixed.

Gradually add all-purpose flour to the dough mixture, stirring until it becomes a sticky, shaggy mass.

Cover the bowl with a damp towel and let the dough ferment at room temperature for 8 hours or overnight.

Lightly flour a clean surface and gently transfer the fermented dough. Divide it into 18 equal pieces.

Shape each piece into a round ball and arrange them into a lightly buttered 9x13 inch baking dish.

Cover them with a clean cloth and let rise for another 1-2 hours until doubled in size.

Preheat your oven to 375°F (190°C) while the rolls finish their second rise.

Bake the rolls for 30 minutes until golden brown and hollow when tapped.

Brush the tops with melted butter after removing from the oven.