Mill the wheat berries, set aside.

Melt the butter and set aside to cool slightly.

To the bowl of a stand mixer fitted with a dough hook, add the pineapple juice, sugar, brown sugar, sunflower lecithin, milk, melted butter and vanilla extract and give it a quick whisk to combine. Add the flour and mix until no dry flour remains, 30 seconds - 1 minute. Let the mixture sit for 20 minutes.

After 20 minutes, add the 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.