In a large mixing bowl, combine the whole wheat flour, yeast, sugar, and salt.

In a separate bowl, whisk together the melted butter, warm milk, warm water, egg, crushed pineapple, and pineapple juice. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms. Knead 10 minutes or until the dough is smooth and elastic.

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat the oven to 350°F.

Once the dough has risen, punch it down and divide it into 16 equal pieces.

Roll each piece of dough into a ball and place it in a greased 9x13 inch baking dish. Cover the dish with a clean towel and let the dough rise for an additional 20-30 minutes. Bake the rolls for 20-25 minutes, or until they are golden brown and sound hollow when tapped. Brush the tops of the rolls with a little bit of melted butter. Let the rolls cool for a few minutes before serving.