Mix in the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
Add the fruit (applesauce, mashed bananas, and crushed pineapple) and the 3 egg yolks
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined.
Add the melted coconut oil.
Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.Additional 1-2 Tablespoons of bread flour (or additional water) may be necessary depending on the protein content of the bread flour, the water content in the fruit purees, as well as the humidity and temperature of the kitchen. Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Cover and let rise until doubled, about 60-90 minutes****
Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 9 equal sized pieces.
Roll into balls and place in a well-oiled bread pan.
Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Optional: To add some color and shine to the rolls as it bakes, gently brush the tops of the rolls with egg wash (1 egg yolk plus 2 Tbsp of water).
Bake the rolls for 15-20 minutes, or until the interior of the middle roll reaches 190°F.
Take the rolls out of the oven, turn it out on a rack, and cool it slightly before slicing.
You can store these rolls, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.