Pineapple Sweet Rolls
2 packages Active dry yeast
1/2 C. warm water -- 110 to 115° F.
1 1/2 C. warm milk -- 110 to 115° F.
6 T. butter -melted
1 C. sugar
1 t. salt
2 eggs - beaten
6 C. to 6-1/2 all-purpose flour
1 T. butter
1 T. all-purpose flour
1/2 C. orange juice
2 T. grated orange peel
8 oz. crushed pineapple -- drained
1/3 C. sugar
1/8 t. salt
1/2 C. confectioner's sugar
1 T. orange juice
Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups
flour; beat until smooth. Stir in enough of the remaining flour to form a soft
On a floured board, knead until smooth and elastic, 6-8
Place in a greased bow; 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 3-4 minutes or until
thickened. Remove from heat; cool.
Punch dough down; divide in half. Roll each half into a 15 x 12" rectangle;
spread with filling. Roll up, jelly-roll style, starting with long side.
Slice into 1" rolls. Place with cut side down in two greased 13 x 9 x 2" baking
pans. Cover and let rise until doubled, about 1 hour.
350° F. for 20-25 minutes. Cool.
Combine glaze ingredients; drizzle over rolls.
Yield: 2-1/2 dozen.