Ingredients
1 can (8 ounces) crushed pineapple, undrained1/4 cup warm pineapple juice (70° to 80°)1/4 cup water (70° to 80°)1 large egg, room temperature1/4 cup butter, cubed1/4 cup nonfat dry milk powder1 tablespoon sugar1-1/2 teaspoons salt3-1/4 cups bread flour2-1/4 teaspoons active dry yeast3/4 cup sweetened shredded coconut
Preparation
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.
