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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 30 |
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Pat Walter of Pine Island, Minnesota relates, A pan of these marvelous rolls makes any breakfast a holiday! Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1-1/2 cups warm milk (110° to 115°) |
6 tablespoons butter, melted |
1 cup sugar |
1 teaspoon salt |
2 eggs, beaten |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup orange juice |
2 tablespoons grated orange peel |
1 can (8 ounces) crushed pineapple, drained |
1/3 cup sugar |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon orange juice |
Directions:
1. In a large bowl, dissolve yeast in water. Add the 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 dough.
2. Turn onto a floured surface, knead until smooth and elastic, 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.
3. Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15-in. x 12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2 dozen.
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