Yield: 12 Servings
|3 cups||Bread flour|
|1 pack||Red Star active dry yeast or quick-rise yeast|
|¼ cup||Butter or margarine|
|1 cup||Powdered sugar|
|½ cup||Finely chopped pecans|
|½ cup||Finely chopped candied pineapple|
|¼ cup||Pineapple juice|
Date: Tue, 11 Jun 1996 23:52:56 -0400 From: Linda Robinson <CatRescuer@...> In large mixer bowl, combine 2 c. bread flour, yeast, sugar and salt; mix well. Heat milk, water and ¼ c. oil until very warm (120-130x F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick-Rise yeast).
Prepare Filling: Cream ¼ c. butter; blend in powdered sugar. Stir in pecans and pineapple.
On a lightly floured surface, roll dough to a 12" square. Spread Filling over half the dough. Fold uncovered dough over Filling. Cut into 12 strips. Twist strips twice; loosely coil on greased cookie sheet, tucking ends under. Cover; let rise in warm place about 50 minutes (30 minutes for Quick-Rise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine pineapple juice and sugar; brush rolls. Bake 5-7 minutes longer until golden brown. Remove from cookie sheets; cool.
Holiday Variation: Use red and green candied pineapple.
Note: The ingredients in this recipe are proportioned for all automatic bread machines using the "MANUAL" or "DOUGH" setting.
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .