Jumbo Pineapple Yeast Rolls |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Ingredients:
2 (1/4 ounce) packages active dry yeast |
2 cups nonfat milk |
1 cup sugar, divided |
2 eggs |
6 tablespoons butter, softened |
1 teaspoon salt |
8 cups all-purpose flour |
1 tablespoon butter |
1 tablespoon all-purpose flour |
1/2 cup orange juice |
8 ounces 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. Dissolve yeast in a large bowl with 1/2 cup warm milk.
2. Stir in 1 tblsp. sugar and let stand for 5 minutes.
3. Add the eggs, butter, remaining milk and sugar.
4. Beat in 4 cups of flour until smooth.
5. Stir in enough remaining flour to form a soft dough.
6. On a floured surface, knead dough until smooth and elastic (about 6-8 minutes).
7. Place in a greased bowl, turning once to grease top.
8. Cover and let rise in a warm place until doubled (about 1 hour).
9. Melt butter in a small saucepan.
10. Stir in flour until smooth.
11. Add orange juice, pineapple, sugar, orange peel and salt.
12. Bring to a boil.
13. Reduce heat and cook over medium heat for 2 minutes or until thickened.
14. Remove from heat and cool.
15. Punch down dough and place on floured surface.
16. Roll out to a 24 X 12 rectangle.
17. Spread filling over dough to within 1/2 of edges.
18. Roll up jelly-roll style.
19. Pinch seam to seal.
20. Cut into 15 slices and place cut side down in a 13 X 9 X 2 baking pan and a 9 sqaure baking pan coated with non-stick cooking spray.
21. Top each roll with a cherry.
22. Bake at 350 degrees for 35-40 minutes or until golden.
23. Remove and place on wire racks to cool.
24. Combine the glaze ingredients and drizzle over rolls.
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