Hawaiian Sweet Rolls (Bread Machine) - cooking recipe

Ingredients

1 cup 100% pineapple juice
1 large egg
1/3 cup milk
4 tablespoons butter
1 -2 teaspoon mccormick 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 on roll tops

Preparation

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).
IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
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 bowl.