Hawaiian Dinner Rolls

I am not the best bread baker. For sure I'm no Mags from http://othersideof50.blogspot.com/. That gal can create some fantastic looking breads. I've accused her many times of having a twin chained to the oven doing all of the work, while she sits back chugging on her beer and taking all the credit. She has yet to confess to the sibling abuse.

Anyway, although this is a yeast roll recipe, my results tasted more like a biscuit. Not a heavy biscuit, but certainly not the light roll I was expecting. As far as the taste: the pineapple and coconut were subtle without a noticeably sweet taste. This recipe would make a great accompaniment to ham or even grilled chicken.

Ingredients:
1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70 to 80 degrees)
1/4 cup warm water (70 to 80 degrees)
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 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-inch x 9-inch baking pan.

3. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375 degrees for 15 to 20 minutes or until golden brown.