DOUGH: In a measuring cup or a small bowl, mix together the milk and yeast. Let it sit for about 5 minutes. Place the milk and yeast mixture into the bowl of an electric mixer fitted with the dough hook attachment. Add the oil, butter, sugar, eggs, and pineapple and mix to combine. Add the 4 cups of flour, 1/2 cup at a time. Waiting until each 1/2 cup is fully incorporated before adding more. Depending on where you're located and how humid your weather, you may need to add that extra 1 cup of flour. Your dough should be sticky to the touch, and it should hold for a few seconds on the dough hook. If it's sticking to the walls of the mixer, add that 1 cup in. Remember, it should be sticky, but not gooey. Add the salt. Knead for about 10 minutes, in the machine. Cover with a damp cloth and let the dough rise for 1 hour.

PREP: Oil a 9x 13-inch pan. Punch the dough down and divide into twelve equal balls for jumbo rolls and 24 balls for Hawaiian king-sized rolls. Place in a well buttered dish and let rise again until doubled, 1 hour.

BAKE: Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned. Serve warm with additional butter.