Jumbo Pineapple Yeast Rolls

  1. In a large mixing bowl, dissolve yeast in 1/2 cup warm milk.
  2. Stir in 1 tablespoon sugar; let stand for 5 minutes.
  3. Add the eggs, butter, salt, and remaining milk and sugar.
  4. Beat in 4 cups flour until smooth.
  5. Stir in enough remaining flour to form a soft dough.
  6. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  7. Place in a greased bowl, turning once to grease top.
  8. Cover and let rise in a warm place until doubled, about 1 hour.
  9. For filling, melt butter in a small saucepan.
  10. Stir in flour until smooth.
  11. Add the orange juice, pineapple, sugar, orange peel and salt.
  12. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened.
  13. Remove from the heat; cool.
  14. Punch dough down.
  15. Turn onto a lightly floured surface.
  16. Roll out into a 24-in.
  17. x 12-in.
  18. rectangle.
  19. Spread filling over dough to within 1/2 inches of edges.
  20. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  21. Cut into 15 slices.
  22. Place cut side down in a 13-in.
  23. x 9-in.
  24. baking pan and a 9-in.
  25. square baking pan coated with cooking spray.
  26. Top each roll with a cherry.
  27. Bake at 350 for 35-40 minutes or until golden.
  28. Remove from pans to wire racks to cool.
  29. Combine glaze ingredients; drizzle over rolls.

active dry yeast, warm nonfat milk, sugar, eggs, butter, salt, flour, butter, flour, orange juice, pineapple, sugar, salt, maraschino cherries, sugar, nonfat milk, vanilla

Taken from www.food.com/recipe/jumbo-pineapple-yeast-rolls-348872 (may not work)

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