Hawaiian Rolls
INGREDIENTS 
Sponge Dough
1/4 cup (28g) unbleached all-purpose flour
1 tablespoon instant yeast
2 tablespoons (28g) water
Dough
1/2 cup (113g) pineapple juice, canned
1/4 cup (57g) softened, unsalted butter
1/3 cup (71g) brown sugar
2 large eggs plus 1 egg yolk, white reserved
1 teaspoon vanilla extract
2 3/4 cups (326g) unbleached all-purpose flour
2 tablespoons instant potato flakes
1 1/4 teaspoons salt
DIRECTIONS 
-
For the sponge: In the bowl of your stand mixer or the bucket
of your bread machine, combine the sponge ingredients. Allow
the sponge to rest for 15 minutes.
-
Add the pineapple juice, butter, brown sugar, eggs and yolk, and
vanilla, mixing until well combined.
-
Whisk together the remaining flour, potato flour, and salt
before adding to the liquid ingredients.
-
Mix and knead until the dough is cohesive and smooth; it'll be
very sticky at first. If you're using a stand mixer, beat with the
flat beater for about 3 minutes at medium-high speed; then
scrape the dough into the center of the bowl, switch to the
dough hook, and knead for about 5 minutes at medium speed. It
may have formed a very soft ball, but will probably still be
sticking to the bottom of the bowl. If you're using a bread
machine, simply let it go through its entire cycle. If you find the
dough isn't coming together, add a tablespoon or two of flour.
-
Lightly grease the mixing bowl or a large (8-cup) measure;
round the dough into a ball, and place it in the bowl or measure.
Cover, and let rise until very puffy, about 1 1/2 to 2 hours. If
you're using a bread machine and the dough hasn't doubled in
size when the cycle is complete, simply let it rest in the
machine for another 30 to 60 minutes.
- Lightly grease a 9" x 13" pan.
Gently deflate the dough. Divide it into 16 equal pieces, by
dividing in half, then in halves again, etc. Round each piece into
a smooth ball. Space the buns in the pan.
-
Tent the dough gently with lightly greased plastic wrap. Let the
dough rise in the pan for 1 hour, until it's nicely puffy. Toward
the end of the rising time, preheat the oven to 350°F.
-
Mix the reserved egg white with 1 tablespoon cold water, and
brush some onto the surface of the rolls; this will give them a
satiny crust.
-
Bake the rolls for 20 to 25 minutes, or until the internal
temperature reads 190°F on a digital thermometer.
-
Remove the rolls from the oven, and after a few minutes, turn
them out onto a cooling rack.
-
Serve warm. Store leftovers, well wrapped, at room
temperature for several days; freeze for longer storage.