Step 1

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Step 2

Melt butter: In a small saucepan, melt the butter, pineapple juice, milk, sugar and salt together over low heat. Pour the mixture into the bowl of a stand mixer. Allow the liquid to cool down to room temperature.

Step 3

Mix the remaining dough ingredients: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.

Step 4

Stand Mix and First rise: Using the dough hook attachment, mix the dough on speed #1 for 8 minutes. Cover the bowl and allow the dough to rise at room temperature until it has risen by 50% in size. (See notes.)

Step 5

Shape: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 74 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish.

Step 6

Second rise: Cover the dish with a tea towel and let rise for 3-4 hours or until puffy.

Step 7

Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Brush the top of the dough with the lightly beaten egg. Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked.