Jumbo Pineapple Yeast Rolls |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A yummy treat that goes well with coffee or tea. also great for breakfast. Rising time not included. Ingredients:
2 (1/4 ounce) packages active dry yeast |
2 cups warm nonfat milk, divided (110 to 115 ) |
1 cup sugar, divided |
2 eggs |
6 tablespoons butter or 1/2 cup margarine, softened |
1 teaspoon salt |
7 -8 cups all-purpose flour |
1 tablespoon butter or 1/2 cup margarine |
1 tablespoon all-purpose flour |
1/2 cup orange juice |
1 (8 ounce) can unsweetened crushed canned pineapple, drained |
1/3 cup sugar |
1 tablespoon grated orange peel |
1/4 teaspoon salt |
15 maraschino cherries |
1 1/2 cups confectioners' sugar |
2 tablespoons nonfat milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large mixing bowl, dissolve yeast in 1/2 cup warm milk. Stir in 1 tablespoon sugar; let stand for 5 minutes. Add the eggs, butter, salt, and remaining milk and sugar. Beat in 4 cups flour 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.
2. For filling, melt butter in a small saucepan. Stir in flour until smooth. Add the orange juice, pineapple, sugar, orange peel and salt. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; cool.
3. Punch dough down. Turn onto a lightly floured surface. Roll out into a 24-in. x 12-in. rectangle. Spread filling over dough to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 15 slices. Place cut side down in a 13-in. x 9-in. baking pan and a 9-in. square baking pan coated with cooking spray. Top each roll with a cherry.
4. Bake at 350° for 35-40 minutes or until golden. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over rolls.
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