Secret Recipes

Pineapple Sweet Rolls

• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup warm water (110 to 115° F)
• 1 1/2 cups warm milk (110 to 115° F)
• 6 Tbsp butter, melted
• 1 cup granulated sugar
• 1 tsp salt
• 2 eggs, beaten
• 6 to 6 1/2 cups all-purpose flour

Filling:

• 1 Tbsp butter
• 1 Tbsp all-purpose flour
• 1/2 cup orange juice
• 2 Tbsp grated orange peel
• 1 (8 ounce) can crushed pineapple, drained
• 1/3 cup granulated sugar
• 1/8 tsp salt

Glaze:

• 1/2 cup confectioners' sugar
• 1 Tbsp orange juice

Preheat oven to 350° F.

Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1 1/3 cups flour and beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface, kneading until smooth and elastic, about 6 to 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.

Meanwhile, melt butter in a saucepan. Add remaining filling ingredients and bring to a boil, stirring constantly. Reduce heat and simmer 3 to 4 minutes or until thickened. Remove from heat and cool.

Punch dough down and divide in half. Roll each half into a 15 x 12-inch rectangle and spread with filling. Roll up, jellyroll style, starting with long side. Slice into 1-inch rolls. Place with cut side down in two greased 13 x 9 x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake for 20 to 25 minutes and Cool.

Combine glaze ingredients and drizzle over rolls.

Servings:

30 rolls