1/4 cup (28g) unbleached all-purpose flour
1 tablespoon instant yeast
2 tablespoons (28g) water
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
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
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.