Hawaiian Dinner Rolls Recipe
"Pineapple and coconut give a subtle sweetness to these golden rolls," writes Kathy Kurtz of Glendora, Florida. "If there are any leftovers, they're great for sandwiches."
- 1 can (8 ounces) crushed pineapple, undrained
- 1/4 cup warm DOLE Canned Pineapple Juice (70° to 80°)
- 1/4 cup water (70° to 80°)
- 1 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 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 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 golden brown. Yield: 15 rolls.
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.
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