Hawaiian Buns

In a heavy bottom saucepan, cook pineapple juice, sugar for 2-3 minutes on low flame.Add yellow food colour.

Turn off the heat.Let it cool.

In a bowl, mix flour, instant dry yeast, sugar, salt, yogurt well.

Add gently beaten egg. Mix well.

Now add the cooked pineapple juice.

Add 1/2 cup of water.

The dough will be very sticky.

Do not add more flour.

Knead well for 6 minutes.

Now add melted butter.

Knead for another 3-4 minutes.

Shape the dough into a ball.

Oil the dough lightly.

Place the dough into a well oiled bowl.

Cover it with cling film.Let it rise.

Let the dough double in volume.

Divide the dough into 12 equal parts.

Each dough should weigh around 44gms.

Grease two muffin tins.

Place the dough carefully into the tin.

Let it rise.

Preheat the oven at 180 degrees C.Turn on both the rods.

Apply milk/water.

Cover it with aluminium foil.Make a tent with aluminium foil.

Place the tin into the oven.

Bake of 15 minutes.

Take the tin out.Discard the aluminium foil.

Egg wash the buns. You can apply salted butter instead of egg.

Place it back into the oven.

Increase the temperature a bit.

Bake until the crust becomes golden brown in colour.

Take the tin out of the oven.Remove the buns from the baking tin. Apply butter liberally.