Pineapple Sweet Rolls
Source of Recipe
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Recipe Introduction
Makes 30 servings
Yield: 2-1/2 dozen
A pan of these marvelous rolls makes any breakfast a holiday!
List of Ingredients
2 (1/4-ounce) packages active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
6 tablespoons butter, melted
1 cup sugar
1 teaspoon salt
2 eggs, beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup orange juice
2 tablespoons grated orange peel
1 (8-ounce) can crushed pineapple, drained
1/3 cup sugar
1/8 teaspoon salt
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon orange juiceRecipe
Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-
1/3 cups flour; beat until smooth. Stir in enough remaining flour to
form a soft dough. Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning
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
15-in. x 12-in. rectangle; spread with filling. Roll up, jelly-roll
style, starting with long side. Slice into 1-in. rolls. Place with
cut side down in two greased 13-in. x 9-in. x 2-in. baking pans.
Cover and let rise until doubled, about 1 hour. Bake at 350° for 20-
25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
© Copyright Reiman Publications, 1993-1997
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