• 2/3 cup (160mL) milk warmed to 110-115°F (43-46°C)
• 2 Tbsp. (30mL) instant dry yeast
• 1 cup (240mL) brown sugar
• 1/2 cup (120mL) canola oil, plus extra to grease bowl
• 1/2 cup (120mL) unsalted butter, melted and slightly cooled + 1/4 cup (60mL) unsalted butter, melted
• 4 large eggs, lightly beaten
• One can (398mL) pineapple (tidbits, crushed or chunks), juice included
• 8 cups (1,014 g or 1.92L) sifted bread flour or all purpose flour
• 2 tsp. (10mL) salt
• 1 egg, beaten
• 1/4 cup (60mL) water

1. In a bowl, mix together the milk and yeast and let it sit for 5 minutes until it starts to bubble or “bloom”. Using a stand mixer with dough hook attachment or by hand with a wooden spoon, mix together yeast mixture, brown sugar, canola oil, 1/2 cup (120mL) butter, eggs and pineapple. Mix well then add flour, about 1/2 cup (120mL), at a time. Add salt and knead for about 10 minutes. The dough should be sticky, not gooey. If using a stand mixer, it will start to form into a ball shape. Grease a bowl with oil, roll dough in oil until thoroughly coated and leave in bowl. Cover with a warm damp cloth and place in a warm area. Allow dough to rise until doubled (about 60-90 minutes).
2. Grease or line two 9”x13” baking pans with parchment paper. Lightly dust your work surface with flour, adding more flour if dough sticks too much. Gently punch dough down and divide into 24 equal sized balls. Shape the buns by gently pulling the dough edges so the top is smooth. Gather the pulled dough underneath the bun and pinch together at one point to create a “seam”. Place dough balls with the seam side down on your work surface.  
3. Using one hand cupped into the shape a “C”, gently roll the dough in circles to form a ball. The dough should move feely under your hand and not need to be pushed hard. Repeat with remaining dough balls and place them in your baking pan (12 pieces per pan).  Cover with a warm damp cloth and allow dough to rise for about an hour until it has doubled in size.
4. Preheat oven to 350°F (175°C). Beat together egg and water and brush over tops of buns. Bake for 25 minutes until the tops are browned. Remove from oven and immediately brush bun tops with melted butter. Cool on a cooling rack. Slice in half and serve with the sweet and sour pulled pork.

Place the dough in a warm spot like the top of your fridge or in your oven (not turned on) with a pan of hot water to help it rise.  You may need to add more or less flour depending on the humidity and temperature of your kitchen. Reduce brown sugar if you prefer less sweet.

Recipe courtesy of Chef Carol.