Ingredients
Equipment
Method
- Add the pineapple juice, egg, oil, bread flour, coconut flakes, sugar, salt, and bread-machine yeast to the bread-machine pan in the order recommended for your machine.
- Select the dough cycle. On Dr. J’s KBS machine, setting 12 (Leavened Dough) takes 1 hour and 24 minutes.
- Prepare a 9 × 13-inch casserole dish with cooking spray, softened butter, or coconut oil. When the cycle ends, turn the dough onto a lightly floured surface. Pat or gently roll it into an approximately 9 × 13-inch rectangle.
- Cut the dough into three equal long strips, then cut each strip crosswise into four pieces to make 12 portions. Shape each portion into a ball and place the balls in the prepared dish.
- Cover the dish with plastic wrap and let the dough rise in a warm area for 1 hour, until the rolls have puffed. During the last 20 minutes, preheat the oven to 375°F (about 190°C).
- Remove the plastic wrap and bake on the middle rack for 17–20 minutes, until golden brown.
- Brush with melted butter if desired. Serve warm, or cool completely on a baking rack before storing in an airtight container.
Video
Notes
Bread machine setting: I use setting 12 (Leavened Dough) on my KBS bread machine. The dough cycle takes 1 hour and 24 minutes. Follow the recommended dough cycle and ingredient order for your own machine.
Shaping: Divide the dough into 12 equal portions and shape into rolls. Place in a prepared 9 × 13-inch casserole dish.
Rising: Cover and let rise in a warm place for approximately 1 hour, until puffed.
Baking: Bake at 375°F (190°C) for 17–20 minutes, until golden brown.
Storage: Keep cooled rolls in an airtight container for 3–4 days, or freeze for up to 2 months for best quality.
Optional finishing touch: Brush the warm rolls with melted salted butter.