Pineapple Sweet Rolls

Serves 30

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 juice

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

Help on downloading recipes