Hawaiian Dinner Rolls
- 1/4 cup (1 oz) All-Purpose Flour
- 1/2 teaspoon instant yeast
- 6 tablespoons (3 oz) water
- 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
- For the sponge: In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 45-60 minutes.
- Add the pineapple juice, butter, brown sugar or honey, egg and yolk, and vanilla, mixing until well combined.
- Whisk together the remaining yeast, 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 or overnight in the refrigerator.
- Lightly grease a 9" x 13" pan.
- Gently deflate the dough. Divide it into 12 equal pieces. 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.