Place water (or pineapple juice) in a large bowl. Add the sugar and stir until dissolved. Sprinkle yeast on top and let sit for 10 minutes. If bubbles form, yeast is active and you may proceed.
Add the oil and salt; stir
Stir in flour, one cup at a time, until a soft dough forms. Turn out on floured surface and knead for 5-8 minutes or until dough is smooth and elastic.
Place about 1 tsp of oil in the bottom of a deep bowl. Add the dough and coat the bottom of the dough with the oil; turn dough oil side up. Cover and let rise for 1-1 1/2 hours or until double in bulk
Stand mixer method:
Place water/pineapple juice in the bowl of a heavy-duty stand mixer. Add the sugar and stir. Sprinkle yeast over liquid. Let stand for 10 minutes. If bubbles form, you may proceed.
Attach dough hook to machine. Add the oil and the salt. Mix at low speed.
Add flour, one cup at a time, and knead for 3 minutes. Proceed as above.
Bread machine method:
Add ingredients as per manufacturer’s instructions. Set on dough cycle. When time is up, proceed to “shaping” instructions.
Lightly spray or grease a 9 x 9-inch pan.
Turn out dough on a lightly floured surface. Roll dough into a 9-inch log. Cut off 9 equal portions and form into balls. Place in pan, allowing space around each ball for rising.
Cover and let rise until double in bulk, about 30-45 minutes.
Preheat oven to 350 degrees F. Bake rolls for 15-20 minutes or until internal temperature of rolls is 190 degrees F -OR- until when bottom of the rolls are tapped, it produces a hollow sound.
While still hot, brush tops of each roll with butter. NOTE: what I do is just rub the end of a stick of butter on each roll.