These sandwich buns are delicious for ham and cheese sandwiches. They are fluffy and moist and the pineapple pairs well with the ham and cheese. I used cheddar cheese but Swiss cheese would be really good too.
*Today we are celebrating one of our mgcc girls birthday. Happy Birthday Judy! Here's wishing you a wonderful day, full of fun times with family and friends. Hugs and blessings dear friend. I will bring pineapple buns with ham and cheese to the celebration..what are the rest of you bringing?
- 1/3 cup milk, warm
- 1/4 cup butter, melted
- 1/4 cup oil
- 2/3 cup crushed pineapple, not drained
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey dijon mustard
- 2 eggs, well beaten
- 1 tablespoon yeast
- 4 1/4 cups flour
- Stir together milk, butter, oil, pineapple, and sugar in a bowl.
- Whisk in salt, pepper, dijon mustard, and well beaten eggs.
- Add 3 cups of flour and yeast, Knead dough until smooth, adding more flour as needed. Dough should be slightly sticky.
- Place dough in a greased bowl and let rise in a warm place until doubled in bulk.
- Punch down, form buns, and place in a well greased 9" by 13" pan.
- Let rise again until almost doubled in bulk.
- Brush buns with an egg wash. (whisk an egg and 2 tablespoons water)
- Bake in 350º oven for 25 minutes, until tops are golden brown.
- Brush tops with melted butter if desired.
- Yield: 12 buns
