""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
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1 can (8 ounces) crushed pineapple, undrained
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1/4 cup warm DOLE Canned Pineapple Juice (70° to 80°)
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1/4 cup water (70° to 80°)
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1 large egg
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1/4 cup butter, cubed
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1/4 cup nonfat dry milk powder
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1 tablespoon sugar
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1-1/2 teaspoons salt
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3-1/4 cups bread flour
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2-1/4 teaspoons active dry yeast
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3/4 cup flaked coconut