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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 tablespoon plus 1/4 cup sugar, divided |
1 cup warm milk (110° to 115°) |
1/2 cup butter, melted, divided |
2 eggs, lightly beaten |
1 teaspoon salt |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1-1/2 teaspoons cornstarch |
1 can (8 ounces) crushed pineapple, undrained |
glaze: |
1-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 to 2 tablespoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. 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 until doubled, about 45 minutes.
3. Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal.
4. Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise until doubled, about 30 minutes.
5. Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
6. Place a teaspoonful of filling in the center of each roll. Bake at 425° for 12-16 minutes or until golden brown. Remove from pans to wire racks.
7. For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 2 dozen.
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