Hawaiian Slider Rolls with Fresh Milled Flour (egg free)

Prep Time 20

Cook Time 20

Total Time 3 10

Servings 12

420 grams wheat berries I use all white wheat OR 340 grams hard white wheat berries and 80 grams spelt
4 tablespoons unsalted butter, melted 56 grams
240 grams canned pineapple juice
1/4 cup milk 60 grams
2 tablespoons sugar raw cane or granulated
3 tablespoons brown sugar
1 1/2 tablespoons sunflower lecithin 9 grams
1 teaspoon vanilla extract
1 tablespoon instant yeast 10 grams
1 1/2 teaspoons salt

Mill the wheat berries, set aside.
Melt the butter and add it to the bowl of a stand mixer to cool slightly, 5-10 minutes.
To the bowl with the melted butter, add the pineapple juice, milk, sugar, brown sugar, sunflower lecithin, and vanilla extract and give it a quick whisk to combine. Add the flour and mix with the dough hook until no dry flour remains, 30 seconds - 1 minute. Let the mixture sit for 20 minutes.
After 20 minutes, add the instant yeast and salt. Knead with the dough hook for 9-10 minutes until the dough passes the windowpane test. Place in a lightly oiled bowl or clear sided proofing vessel and proof until doubled in size. Near the end of the first rise, lightly spray a 9x13 inch pan with cooking spray.
After the dough has risen, divide it into 12 equal pieces, form each into a ball and roll around lightly in a circular motion on the counter to build tension. Place 12 dough balls, evening spaced, on the prepared 9x13 inch pan. Cover and let rise until puffy and dough balls are touching.
Toward the end of the second rise, preheat the oven to 350 degrees. Bake for 22-25 minutes, until the internal temperature reaches 190 degrees.