- Bring all cold ingredients to room
temperature (pineapple juice, egg, milk, butter). This will take about
30 minutes, but you can speed it up a little bit with the microwave if
you're not feeling patient.
- Add the pineapple juice to your bread machine.
- Beat the egg and add to your bread machine.
- Add the milk to your bread machine.
- Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
- Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
- Make a small well in the flour, and pour the yeast in the well.
- Run your bread machine on the dough cycle to knead the dough.
- After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
- Grease a 13"x9" pan.
- Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
- Cover with a towel and let rise until doubled
in size - about 1 hour - in a warm place. Meanwhile, preheat your oven
to 350 degrees.
- Bake rolls in preheated oven for 25 minutes or until golden on top.
- Immediately upon removing the rolls from the oven, brush the tops with butter.
- Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
- TIP: If you will not be eating the rolls right
away, transfer the rolls to a large enough bowl to hold them. Place a
lid on top and vent it, taking care that no rolls touch the lid.
Closing the airflow off while they are warm will make the rolls soggy.
Leaving them out in open air will make the rolls crusty. Keeping them
in a vented bowl until they are completely cool is very important for
obtaining soft rolls! Once the rolls are completely cool, seal the
on Sep. 3, 2010 at 8:47 AM