Pineapple Sweet Rolls
2 packages quick-rise yeast
1/2 cup warm water (110-115 degrees)
1-1/2 cup warm milk (110-115 degrees)
6 tablespoons butter, melted
1 cup sugar
1 teaspoon salt
2 eggs, beaten
6-6 1/2 cups all-purpose flour
FILLING
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 cup orange juice
2 tablespoons grated orange peel
1 can (8 oz) crushed pineapple, drained
1/3 cup sugar
1/8 teaspoon salt
GLAZE
1/2 cup confectioners' sugar
1 tablespoon orange juice
Dissolve yeast in water. Add miIk, butter, sugar,
salt, eggs, and
1-1/3 cup flour, beat until smooth. Stir in enough of
the remaining flour to form a soft dough. On a floured
board, knead until smooth and elastic, 6 to 8 minutes.
Place in a greased bowl, turn once to grease top.
Cover and let rise in a warm place until doubled.
Meanwhile, melt butter in a saucepan.
Add remaining filling ingredients; bring to a boil,
stirring
constantly. Reduce heat; simmer 3 to 4 minutes or
until thickened. Remove from heat; cool. Punch dough
down; divide in half. Roll each half into a 15" x 12"
rectangle; spread with filling. Roll up jelly-roll
style starting with the long side. Slice into 1 inch
rolls. Place with cut side down in two greased
13"x9"x2" baking pans. Cover and let rise until
doubled. Bake at 350 degrees for 20 to 25 minutes.
Cool. Combine glaze ingredients, drizzle over rolls.
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