Blend your bubbly sourdough starter with 1 cup of pineapple juice and 1/2 cup of whole milk until smooth. Add 1/4 cup of honey, 4 tablespoons of melted butter, and 1 teaspoon of salt, stirring well. Gradually incorporate 4 cups of all-purpose flour until a sticky dough forms. Cover the bowl with a damp cloth and let it ferment at room temperature for 8 hours or overnight.

Once the dough has risen, generously flour your work surface. Turn the dough onto it, avoiding excessive deflation. Divide the dough into 18 equal pieces, and shape each into a round ball. Arrange in a well-buttered baking dish, leaving space for expansion, then cover with a towel.

Place the baking dish in a warm, draft-free area, allowing the rolls to rise until they double in size, about 1 to 2 hours.

Preheat your oven to 375°F (190°C). Remove the towel and place the risen rolls into the oven. Bake for around 30 minutes, or until the tops are golden brown.

Brush the tops with melted butter for a glossy finish. Let cool slightly before serving.