1In a heavy bottom saucepan, cook pineapple juice, sugar for 2-3 minutes on low flame.Add yellow food colour.
2Turn off the heat.Let it cool.
3In a bowl, mix flour, instant dry yeast, sugar, salt, yogurt well.
5Add gently beaten egg. Mix well.
6Now add the cooked pineapple juice.
7Add 1/2 cup of water.
8The dough will be very sticky.
9Do not add more flour.
10Knead well for 6 minutes.
11Now add melted butter.
12Knead for another 3-4 minutes.
13Shape the dough into a ball.
14Oil the dough lightly.
15Place the dough into a well oiled bowl.
16Cover it with cling film.Let it rise.
17Let the dough double in volume.
18Divide the dough into 12 equal parts.
19Each dough should weigh around 44gms.
20Grease two muffin tins.
21Place the dough carefully into the tin.
22Let it rise.
23Preheat the oven at 180 degrees C.Turn on both the rods.
25Cover it with aluminium foil.Make a tent with aluminium foil.
26Place the tin into the oven.
27Bake of 15 minutes.
28Take the tin out.Discard the aluminium foil.
29Egg wash the buns. You can apply salted butter instead of egg.
30Place it back into the oven.
31Increase the temperature a bit.
32Bake until the crust becomes golden brown in colour.
33Take the tin out of the oven.Remove the buns from the baking tin. Apply butter liberally.