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Name: Hawaiian Sweet Rolls (bread machine)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup 100% Pineapple juice; 1 large egg; 1/3 cup milk; 4 tablespoons butter; 1-2 teaspoons coconut extract; 1/2 teaspoon ground ginger; 1 teaspoon salt; 1/3 cup sugar; 1/2 cup potato flakes; 3 1/2 cups flour; 2 1/4 teaspoons active dry yeast; butter, for brushing tops

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INGREDIENTS

1 cup 100% Pineapple juice
1 large egg
1/3 cup milk
4 tablespoons butter
1-2 teaspoons coconut extract
1/2 teaspoon ground ginger
1 teaspoon salt
1/3 cup sugar
1/2 cup potato flakes
3 1/2 cups flour
2 1/4 teaspoons active dry yeast
butter, for brushing tops

Servings

INSTRUCTIONS

Set out all the cold ingredients for 30 minutes before starting.

Add the pineapple juice to the bread machine. Beat the egg and add to the machine. Add the milk. Divide the butter into small pieces and add to the machine. Add extract, ginger, salt, sugar, flakes and flour to the bread maching - IN THAT ORDER. Make a small well and pour the yeast in the well. Run your bread machine on the dough cycle to knead the dough. After kneading, let the dough rise until doubled, about an hour. (I let mine rise in the machine)

Grease a 13" x 9" pan. Divide the dough into 12-15 rolls and place next to each other in the pan. **Sometimes the dough will be a little sticky and that's OK. DO NOT ADD MORE FLOUR. Try greasing your hands with cooking spray when rolling the dough.**

Cover with a towel and let rise for an hour, in a warm place. Meanwhile, preheat the oven to 350.

Bake the rolls for 25 minutes or until golden. Romove the rolls and brush the tops with butter.

NOTES

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Hawaiian Sweet Rolls (bread machine)

1 cup 100% Pineapple juice
1 large egg
1/3 cup milk
4 tablespoons butter
1-2 teaspoons coconut extract
1/2 teaspoon ground ginger
1 teaspoon salt
1/3 cup sugar
1/2 cup potato flakes
3 1/2 cups flour
2 1/4 teaspoons active dry yeast
 butter, for brushing tops

Set out all the cold ingredients for 30 minutes before starting.

Add the pineapple juice to the bread machine.  Beat the egg and add to the machine.  Add the milk.  Divide the butter into small pieces and add to the machine.  Add extract, ginger, salt, sugar, flakes and flour to the bread maching - IN THAT ORDER.  Make a small well and pour the yeast in the well.  Run your bread machine on the dough cycle to knead the dough.  After kneading, let the dough rise until doubled, about an hour.  (I let mine rise in the machine)

Grease a 13" x 9" pan.  Divide the dough into 12-15 rolls and place next to each other in the pan.  **Sometimes the dough will be a little sticky and that's OK.  DO NOT ADD MORE FLOUR.  Try greasing your hands with cooking spray when rolling the dough.**

Cover with a towel and let rise for an hour, in a warm place.  Meanwhile, preheat the oven to 350.

Bake the rolls for 25 minutes or until golden.  Romove the rolls and brush the tops with butter.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (329g)
Recipe Makes: 12 Servings

Calories: 242
Calories from Fat: 125 (52%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.6g
Cholesterol 61.1mg		19 %
Sodium 1926mg		66 %
Potassium 515.8mg		14 %
Total Carbohydrate 18.7g		5 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 18.2g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 242

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