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