Chifle Hawaii

INGREDIENTS

• 1 tablespoon instant yeast,
• 2 tablespoons warm water
• 1/2 cup (125g) pineapple juice, canned
• 1/4 cup (1/2 stick or 58g) unsalted butter, softened
• 1/3 cup (67g) brown sugar
• 2 large eggs
• 1 large egg yolk, with white reserved
• 1 teaspoon vanilla extract
• 3 cups (375g) all-purpose flour
• 2 tablespoons potato starch
• 1 1/4 teaspoons salt

INSTRUCTIONS

1. In the bowl of your stand mixer, combine the yeast, water, and pineapple juice. Let it rest for 5 minutes.
2. Add the butter, brown sugar, eggs, egg yolk (remembering to reserve the egg white), and vanilla, mixing until well combined.
3. In a separate bowl, whisk together the flour, potato starch, and salt.
4. Add the flour mixture to the yeast mixture, beating with the paddle attachment for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
5. Switch to the dough hook and knead for about 5 minutes at medium speed.
6. Round the dough into a ball and place it into a greased bowl to rise (about 3 hours).
7. Prepare a 9×13-inch pan by lightly greasing it.
8. Gently punch down on the risen dough to deflate it. Divide the dough into 16 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 16 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 16 pieces.)
9. Round each piece into a smooth ball and place it in the greased pan, evenly spaced.
10. Cover the rolls with a piece of greased plastic wrap and let them rise for an hour. They should be nice and puffy.
11. Preheat the oven to 350°F when the rolls are just about done rising.
12. Add 1 tablespoon of water to the reserved egg white to make an egg wash. Brush the egg wash over the tops of the rolls.
13. Bake for 20-25 minutes, or until the rolls reach an internal temperature of 190°F.
14. Remove the rolls from the oven and let them cool a bit before turning them out onto a wire rack.