In saucepan, heat pineapple juice, milk and butter. Heat to warm, but not hot.
If using packet yeast, add to liquid mixture and let foam for 10 minutes before adding to dry ingredients.
In bread machine pan, add salt, sugar, eggs, flour and yeast on top. Slowly add liquid.
Set machine to sweet bread setting and choose light, medium or dark crust setting. I like setting mine to light setting, but its personal preference.
When bread is finished baking, remove from pan to cool. I put mine on top of bowl to let air flow under it instead of on plate. Cools faster and keeps it from getting soggy on the bottom.
If making rolls, after first rise, punch down and pinch off what size rolls you desire. Golf ball size does well for me in a lightly greased 9x13 pan.
Let rise for about an hour or until doubled in size. Brush with melted butter and bake for 15 - 20 minutes or until golden brown.
Brush with more butter right out of oven if desired.
