1 can (8 ounces) crushed pineapple, undrained
¼ c warm pineapple or apple juice (70 to 80 degrees)
¼ c water (70 to 80 degrees)
¼ c canola oil
¼ c nonfat dry milk powder
1 tbsp sugar
1 ½ tsp salt
3 ¼ c bread flour (I use 2 c whole wheat flour and 1 1/4 c white flour)
2 ¼ tsp active dry yeast (one packet)
¾ c flaked coconut (I have never added this)
In a bread machine pan, place the first 10 ingredients in order recommended by manufacturer. Select dough setting (check dough after first 5 minutes of mixing; add 1 to 2 tbsp of water or flour if needed). Just before final kneading, add coconut.
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 x 9 x 2 inch pan. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375 for 15 to 20 minutes or until golden brown. Butter tops if desired.
* I found the original recipe in a Quick Cooking magazine.