Crushed pineapple and flaked coconut give a subtle sweetness to these golden rolls, and leftovers are perfect for sandwiches.
—KATHY KURTZ GLENDORA, CA
PREP: 35 MIN. + RISING • BAKE: 15 MIN. • MAKES: 15 ROLLS
1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70° to 80°)
1/4 cup water (70° to 80°)
1 large egg
1/4 cup butter, cubed
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1 1/2 teaspoons salt
3 1/4 cups bread flour
2 1/4 teaspoons active dry yeast
3/4 cup flaked coconut
1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
2. When the cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13x9-in. baking pan.
3. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until the rolls are golden brown.
NOTE We recommend that you do not use a bread machine’s time-delay feature for this recipe.