Hawaiian Bread & Buns

Hawaiian Bread & Buns 3 cups All-Purpose Flour , divided 1 tablespoon instant yeast 2 tablespoons water 1/2 cup pineapple juice 1/4 cup softened , unsalted butter 1/3 cup brown sugar 2 large eggs plus 1 egg yolk , white reserved 1 teaspoon vanilla extract 2 tablespoons potato flour 1 1/4 teaspoons salt In the bowl of your stand mixer combine 1/4 cup flour, 1 tablespoon instant yeast and 2 tablespoons 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, it may take a while because it will be really sticky at first. Use a flat beater in your stand mixer for 3 minutes. Switch to a dough hook for 5 minutes on medium speed. If it is still sticking like crazy add a couple more tablespoons of flour 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. You can make two loaves or 16 small buns. I made one loaf and 4 large hamburger buns. 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 cold water. Brush the mixture on the dough. Preheat oven to 350°. Bake small rolls (this would make 16) for 20 to 25 minutes. Bake buns for 25 minutes. Bake loaf bread for 30-35 minutes.