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.

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.

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.

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.

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.

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

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.