In a large mixing bowl, combine the fed sourdough starter, pineapple juice, milk, honey, melted butter, and salt. Stir with a spatula until evenly mixed.

Add the 3 3/4 cups all-purpose flour and mix until a sticky, shaggy dough forms.

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

In the morning, lightly flour your work surface and gently turn the dough out.

Use a bench scraper to divide the dough into 18 equal pieces.

Shape each piece into a round roll and place seam-side down in a buttered baking dish.

Cover the rolls with a clean towel and let them rise in a warm spot until doubled in size, about 1 to 2 hours.

Preheat your oven to 375°F (190°C). Once the rolls have risen, bake for 30 minutes, or until golden brown.

Remove the rolls from the oven and immediately brush the tops with additional melted butter.