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5* ABM: Hawaiian Dinner Rolls

Source of Recipe

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5* ABM: Hawaiian Dinner Rolls

Quick Cooking July/August 2002
12 reviews rate this recipe 5 Stars!
Prep: 35 min. + rising Bake: 15 min.
Yield: 15 rolls.

"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 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

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 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.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

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.