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Hawaiian Dinner Rolls

Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
  • Total Time
    Prep: 35 min. + rising Bake: 15 min.
  • Makes
    15 rolls

Ingredients

  • 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, room temperature
  • 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 sweetened shredded coconut

Directions

  • 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 1-2 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 and let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13x9-in. baking pan.
  • 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.
Nutrition Facts
1 roll: 165 calories, 5g fat (3g saturated fat), 23mg cholesterol, 294mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 5g protein.
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