In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 tablespoons (30 grams) warm water and yeast by hand. Let stand until slightly puffed with small bubbles forming over top, about 10 minutes. Add pineapple juice, brown sugar, orange juice, melted butter, 2 eggs (100 grams), egg yolk, salt, and vanilla; beat at medium-low speed until well combined, 2 to 3 minutes, stopping to scrape sides of bowl.

In a large bowl, whisk together flours. With mixer on low speed, gradually add flour mixture to pineapple mixture, beating just until combined, stopping to scrape sides of bowl as needed. (Dough will still be quite shaggy.) Increase mixer speed to medium; beat for 2 minutes, stopping to scrape sides of bowl. Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic and passes the windowpane test (see Pro Tip), 5 to 8 minutes, stopping to scrape dough hook and sides of bowl. (Dough will still stick to sides of bowl.)

Grease a large bowl with oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.

Lightly spray a 13×9-inch baking pan with cooking spray, and line with parchment paper, letting excess extend over sides of pan.

Punch down dough; divide into 15 equal portions (about 65 grams each). Roll into balls, and place, evenly spaced, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.

Preheat oven to 350°F (180°C).

In a small bowl, whisk together 1 tablespoon (15 grams) water or milk and remaining 1 egg (50 grams); gently brush rolls with egg wash.

Bake until golden brown, 20 to 25 minutes.

In a small microwave-safe bowl, combine honey, butter, and zest. Microwave on high in 10-second intervals until butter is melted. Stir and strain honey mixture. Brush rolls with honey glaze.