Hawaiian Dinner Rolls
Ingredients
Sponge
  • 1/4 cup (1 oz) All-Purpose Flour
  • 1/2 teaspoon instant yeast
  • 6 tablespoons (3 oz) water

Dough
  • 1/2 cup (4 oz) pineapple juice, canned
  • 1/4 cup (2 oz) softened, unsalted butter
  • 1/3 cup (2.5 oz) brown sugar or honey
  • 1 large egg plus 1 egg yolk, white reserved
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons instant yeast
  • 2 3/4 cups (11.5 oz) All-Purpose Flour
  • 2 tablespoons (.75 oz) potato flour (or corn starch)
  • 1 1/4 teaspoons salt

Instructions
  1. For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 45-60 minutes.
  2. Add the pineapple juice, butter, brown sugar or honey, egg and yolk, and vanilla, mixing until well combined.
  3. Whisk together the remaining yeast, flour, potato flour, and salt before adding to the liquid ingredients.
  4. 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.
  5. 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 or overnight in the refrigerator.
  6. Lightly grease a 9" x 13" pan.
  7. Gently deflate the dough. Divide it into 12 equal pieces. Round each piece into a smooth ball. Space the buns in the pan.
  8. 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.
  9. 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.
  10. Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
  11. Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.
  12. Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.