Knead Dough: To the bowl of a stand mixer, add sourdough discard, pineapple juice, and instant yeast. Let the instant yeast activate for a minute. You will notice a yeasty smell and the yeast beginning to dissolve. Add the egg, melted coconut oil, vanilla extract, brown sugar, and salt. Add all of the white whole wheat flour and 325 grams of all-purpose flour, holding back about 50 grams.

Turn the mixer on and knead the dough. Mix until completely combined and the dough feels tacky (not super sticky) and pulls away from the sides of the bowl. Add the remaining flour as needed. Be sure not to add too much flour to the dough, as different brands of flour absorb liquid differently.

Knead together for 8-10 minutes, until the dough is soft and smooth. The dough should be tacky to the touch, not overly sticky. If it is very sticky, add a little bit more flour, about 1 Tablespoon at a time. Remove the dough from the mixer and transfer it to a medium-sized bowl or container to rise.

First Rise: Cover the dough and let it rest in a warm place for about 1 – 1 1/2 hours. The dough should just about double in size during that time. If it hasn’t doubled in this amount of time, place it in a warmer spot and give it a little bit more time. Colder dough will take longer to rise.

Shaping: Line a 9-by-13 pan with parchment paper. Tip: Cut each edge of the parchment with scissors to help it lie flat in the pan.

Dump the risen dough onto a countertop. Cut the dough into 12 equal pieces, about 85 grams each. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the balls on the counter using your hand in a cupping shape to seal them and create tension for the rolls to rise. Place in the pan, fitting the rolls and snuggling them next to each other in a 4 by 3 grid.

Proofing: Cover the pan with a plastic wrap or a dish towel and place in a warm spot until the dough has risen, puffed up, and just about doubled in size. Do not bake these rolls if they have not risen.

Make-ahead option: After shaping, cover tightly and refrigerate overnight. The next day, let the rolls come to room temperature and rise slightly before baking, about 2 hours.

Baking: Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the rolls from burning. Preheat the oven to 375ºF.

Whisk together one egg with a splash of water in a small bowl, and brush the risen rolls with egg wash. Bake for about 18-20 minutes until baked all the way through. Brush melted butter on top of the warm rolls and enjoy!