Hawaiian Dinner 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 egg
• 1/4 cup butter or margarine, 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-in. x 9-in. x 2-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.

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