Ingredients

• 4 ounces pineapple juice
• 1 cup water (120 degrees F)
• 5 tablespoons brown sugar, separated
• 2 tablespoons active dry yeast
• 1 cup potato starch
• 3/4 cup masa harina
• 3/4 cup sorghum flour
• 1/2 cup rice flour
• 1 tablespoon xanthan gum
• 5 tablespoons butter, separated and melted
• 1/2 tablespoon salt
• 1 egg
• flour, for dusting

Instructions

1. Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.

2. Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.

3. Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".

4. Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.

5. Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.

6. Slice down the middle and have a sandwich. After all, you deserve one. 🙂 These are also nice toasted.