Ingredients
3cupsall-purpose flour,divided
1tbspinstant yeast
2tbspwater
½cuppineapple juice
¼cupbutter,unsalted, softened
⅓cupbrown sugar
2eggs,large, plus egg yolk, white reserved
1tspvanilla extract
2tbsppotato flour
1tspsalt
Preparation
In the bowl of your stand mixer, combine ¼ cup flour, 1 tablespoon instant yeast, and 2 tablespoon water to make the sponge.
Allow the sponge to rest for 15 minutes.
Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla
Mix until completely combined.
Whisk together the rest of the flour, potato flour, and salt before adding to the liquid ingredients.
Mix and knead until the dough is cohesive and smooth.
Use a flat beater in your stand mixer for 3 minutes. Switch to a dough hook for 5 minutes on medium speed.
Grease a large mixing bowl and form the dough into a ball. Put into the bowl and cover with a towel.
Let rise for 1.5 to 2 hours.
Grease a pan or a loaf pan. Gently deflate the dough and form into bread in your desired size.
Cover dough lightly with plastic wrap. Let rise again for at least an hour until really puffy.
Mix the leftover egg white with 1 tablespoon of cold water. Brush the mixture on the dough.
Preheat oven to 350 degrees F.
Bake small rolls for 20 to 25 minutes. Bake buns for 25 minutes.
Bake loaf bread for 30 to 35 minutes.
