Warm milk to 110°F and add and dissolve the yeast and organic raw brown sugar. Allow the yeast to proof for 5 minutes.
In a separate bowl, combine pineapple juice, melted butter, honey and eggs together and whisk until smooth and well combined.
In a third (large) bowl add the salt and vital wheat gluten to the flour and stir well to incorporate and evenly distribute the vital wheat gluten.
Add the pineapple juice/butter/honey/egg mixture to the flour and stir to incorporate until all the liquid has been absorbed.
Add in the bloomed yeast and once again mix until all liquid has been absorbed. (The dough should be sticky at this point).
Turn the dough out onto a floured surface and begin to work it and knead it consistently for 5-6 minutes, adding more flour as needed. (The dough should be just slightly tacky but when touched should not stick to your finger and the indent made should bounce back slightly)
Place the dough into a lightly greased bowl and cover with a damp cloth and allow to rise for 45-60 minutes (until doubled in size).
Punch the dough down to release the air and divide it into 15 portions. (I typically give a quick knead and roll the dough into a rough 15" log and cut 1" portions off). Roll each portion
Roll each segment into a round ball and place into a buttered baking dish. Cover the dish with a damp cloth and allow the rolls to once again proof until doubled in size (45-60 minutes).
Half-way through your second proofing, pre-heat your oven to 375°F and when your rolls have doubled in size, place the baking dish (with the rolls) into the oven for 20 minutes until the tops get a nice golden brown color.
Brush the tops with butter and slide the rolls out onto a cooling rack and allow them to cool for 20 minutes before tearing apart into individual rolls.
Bring any leftovers to room temperature (completely cooled) any store in a sealed bag or airtight container in the refrigerator for up to a week or in the freezer for up to a month.