1/2 cup unsweetened non-dairy milk (such as almond, soy, or oat milk)
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tablespoon active dry yeast
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup canned crushed pineapple, drained
Additional flour for kneading
In a small saucepan, heat the non-dairy milk, coconut oil, and maple syrup until just warm. Remove from heat and sprinkle the yeast on top. Let sit for 10 minutes or until the yeast is foamy.
In a large bowl, whisk together the salt and flour. Add the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the dough and knead in the crushed pineapple. Divide the dough into 12 equal pieces and shape each into a ball. Place the balls in a greased 9-inch (23-cm) baking dish.
Cover the baking dish with a damp cloth and let the dough rise for another 30 minutes.
Bake the rolls for 20-25 minutes or until golden brown on top.
Let the rolls cool in the baking dish for 5 minutes before transferring to a wire rack to cool completely.