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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 15 |
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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. 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 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 king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
3/4 cup flaked coconut |
Directions:
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 13-in. x 9-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.
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