Sourdough Hawaiian Rolls (Copycat Recipe)

I was trying to make a sourdough version of grocery store "Hawaiian Rolls" that are fairly popular here in the US. But, I made some key mistakes during the first try. So, I tried again and I think I made them even better. If you're ever free-styling a recipe or trying to make a recipe better, don't worry if it doesn't turn out how you want it to the first time. Try it again and fix what you didn't like!

Recipe for Batch 1:
Bread Flour - 400g
Water - 112g
Pineapple Juice - 112g
Sourdough Starter - 200g
Egg - 1 (50g)
Vanilla - 1 tsp
Sugar - 65g
Softened Butter - 57g

Recipe for Batch 2 (My favorite):
Bread Flour - 450g
Water - 75g
Pineapple Juice - 100g
Sourdough Starter - 200g
Egg - 1 (50g)
Vanilla - 1 tsp
Sugar - 65g
Softened Butter - 57g

Instructions:
- Mix all ingredients except flour and butter in a mixing bowl then slowly incorporate the flour until it forms a shaggy dough.
- Knead for about 5 minutes until the dough becomes smooth.
- Slowly incorporate the softened butter in pieces. Knead until the butter is fully incorporated into the dough.
- Knead for another 5 minutes until the dough is fully developed.
- Bulk ferment for 3 hours or until the dough is roughly doubled in size.
- Shape the dough into 16 equal sized pieces (about 60g each).
- Let rolls proof in a non-stick 9x13" or 9x9" pan for about 3 hours or until doubled in size.
- Brush the tops of the rolls with egg wash (one beaten egg).
- Bake for 15 minutes at 450°F (or 20 minutes if you want them to be dark brown).
- Place on a wire rack and brush with melted butter.
- Enjoy!