Hawaiian Sweet Bread

How fo’ make ’um

1. Stir the yeast into the warm water with a pinch of the sugar. Let it foam about 8 minutes.
2. Whisk flour, remaining sugar, and salt together. Add the yeast mixture, mashed potato, pineapple juice, and eggs, and mix into a shaggy dough.
3. Knead in the softened butter a bit at a time until the dough is smooth, soft, and only slightly tacky, about 8 minutes by hand or with a dough hook.
4. Cover and rise in a warm spot 1–1½ hours, until doubled. Punch down, divide into 16 pieces, and roll each into a tight ball. Arrange in a greased 9×13 pan or on a sheet pan, leaving a little room to grow.
5. Cover and rise again 30–45 minutes, until puffy. Brush with egg wash.
6. Bake at 350°F for 22–25 minutes, until deep golden. Cool at least 15 minutes before pulling apart.