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
In bread machine pan, place the first 10 ingredients in order suggested by manufacturer.
Select dough setting (check 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.
When 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 13 x 9 baking pan.
Cover and let rise in a warm place for 45 minutes or until doubled.
Bake at 375°F for 15-20 minutes or until golden brown.
Yield: 15 rolls.
Nutrition Facts: 1 serving (1 each) equals 165 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 294 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.
Posted by G'ma