That's very interesting! We're a bit skeptical that your recipe really started at 40% hydration, as that seems extremely low for a soft roll recipe. Was there water in your recipe in the form of eggs, butter, etc? In a very rich recipe, you'll want to take into account the percentage of each of these that is made up of water. 60% is a much more common hydration for this type of recipe, so it's worth double checking!

Normally, we'd check with folks to see if they've accidentally used fresh pineapple juice instead of canned, as the active enzymes in fresh pineapple juice will break down gluten and give your dough a soupy texture, as you've described. But since you're using a recipe that you're quite familiar with and haven't changed the amount of pineapple juice at all, that's unlikely to be the case. We hope this helps, and happy baking! 

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