Pineapple sweet rolls

30 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast -- 1/4 oz
Each
½ cup Warm water
1½ cup Milk -- warmed
6 tablespoons Butter -- melted
1 cup Sugar
1 teaspoon Salt
2 eaches Eggs -- beaten
6 cups All-purpose flour -- to 6
½ Cups
Filling:
1 tablespoon Butter
1 tablespoon All-purpose flour
½ cup Orange juice
2 tablespoons Orange peel -- grated
1 can Crushed pineapple -- drained
8 Oz
⅓ cup Sugar
⅛ teaspoon Salt
Glaze:
½ cup Confectioner's sugar
1 tablespoon Orange juice

Directions

Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1⅓ cups flour; beat until smooth. Stir in enough of the remianing flour to form a soft dough. On a floured board, knead until smooth and elastic 6 to 8 min. Place in a greased bowl; 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 to 4 min. or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15 x12 rectangle; spread with filling. Roll up jelly-roll style starting with long side. Slice into 1 inch rolls. Place with cut side down in two greased 13x9x2 inch baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350 deg. for 20 to 25 min. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2 ½ doz.

Recipe By : Taste Of Home

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