member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

    Pineapple Sweet Rolls

    Source of Recipe

    Macklinda

    List of Ingredients

    Pineapple Sweet Rolls

    2 packages Active dry yeast
    1/2 cup Warm water -- 110 to 115 degrees
    1 1/2 cups Warm milk -- 110 to 115 degree
    6 tablespoons Butter -- melted
    1 cup Sugar
    1 teaspoon Salt
    2 Eggs -- beaten
    6 cups All-purpose flour -- to 6-1/2

    Filling:
    1 tablespoon Butter
    1 tablespoon All-purpose flour
    1/2 cup Orange juice
    2 tablespoons Grated orange peel
    8 ounces Crushed pineapple -- drained
    1/3 cup Sugar
    1/8 teaspoon Salt

    Glaze:
    1/2 cup Confectioner's sugar
    1 tablespoon Orange juice


    Recipe

    Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bow; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

    Meanwhile, melt butter in a saucepan. Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool.

    Punch dough down; divide in half. Roll each half into a 15x12 rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1" rolls. Place with cut side down in two greased 13x9x2 baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes. Cool.

    Combine glaze ingredients; drizzle over rolls.

    Yield: 2-1/2 dozen

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |