Pineapple Sweet Rolls

• 2 pkg. active dry yeast
• 1/2 cup warm water (110-115F)
• 1-1/2 cup warm milk (110-115F)
• 6 tbsp. butter, melted
• 1 cup sugar
• 1 tsp. salt
• 2 eggs, beaten
• 6 to 6-1/2 cups all-purpose flour
• 1 tbsp. butter
• 1 tbsp. all-purpose flour
• 1/2 cup orange juice
• 2 tbsp. grated orange peel
• 1 can (8 oz.) crushed pineapple, drained
• 1/3 cup sugar
• 1/8 tsp. salt
• 1/2 cup confectioners' sugar
• 1 tbsp. orange juice

1. Dissolve yeast in water.
2. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth.
3. Stir in enough of the remaining flour to form a soft dough.
4. On a floured board, knead until smooth and elastic, 6-8 minutes.
5. Place in a greased bow; turn once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Meanwhile, melt butter in a saucepan.
8. Add remaining filling ingredients; bring to a boil, stirring constantly.
9. Reduce heat; simmer 3-4 minutes or until thickened.
10. Remove from heat; cool.
11. Punch dough down; divide in half.
12. Roll each half into a 15x12 rectangle; spread with filling.
13. Roll up, jelly-roll style, starting with long side.
14. Slice into 1-inch rolls.
15. Place with cut side down in two greased 13x9x2 baking pans.
16. Cover and let rise until doubled, about 1 hour.
17. Bake at 350F for 20-25 minutes.
18. Cool.
19. Combine glaze ingredients; drizzle over rolls.

active dry yeast, warm water, warm milk, butter, sugar, salt, eggs, flour, butter, allpurpose flour, orange juice, pineapple, sugar, salt, sugar, orange juice

Taken from www.foodgeeks.com/recipes/3328 (may not work)