In a bowl, whisk 15g (0.5 oz) of plain flour with the dry yeast and 30ml (1 fl. oz) of lukewarm milk.
Then, leave the mixture to bubble for 5 minutes.
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Meanwhile, combine the remaining plain flour with wholemeal flour, potato starch, and salt in another bowl.
Next, add pineapple juice, oil, yogurt, vanilla, lukewarm milk, and the yeast mixture.
Knead the mixture with a stand mixer fitted with a dough hook for 8 minutes or until you have a smooth and elastic dough.
Now, transfer the dough into a greased bowl and wrap it with cling film.
Then, leave it to prove in a warm place for at least 1 hour or until it has doubled in volume.
Divide the proved dough into 16 pieces. For each piece, pull and tuck the sides of the dough underneath to form a tight, smooth ball.
Transfer the shaped buns into a deep baking dish and wrap it with cling film.
Now, leave the rolls to prove in a warm place for 30-40 minutes or until they have doubled in volume.
Finally, bake the buns for 25 minutes at 180°C (355°F).
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