Sandwich Buns

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

I've been enjoying Recipes from the Blog Mennonite Girls Can Cook for a while now...and since I was making one of their recipes for dinner tonite, I thought I'd share the Recipe with you.  If you haven't seen their blog you can visit them here.