| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Bread flour |
| 1 |
pk |
Red Star active dry yeast or quick-rise yeast |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Oil |
| 2 |
|
Eggs |
| 1/3 |
c |
Milk |
| 1/3 |
c |
Water |
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Powdered sugar |
| 1/2 |
c |
Finely chopped pecans |
| 1/2 |
c |
Finely chopped candied pineapple |
| 1/4 |
c |
Pineapple juice |
| 3 |
tb |
Sugar |
INSTRUCTIONS
FILLING
GLAZE
Date: Tue, 11 Jun 1996 23:52:56 -0400
From: Linda Robinson <CatRescuer@AOL.COM>
In large mixer bowl, combine 2 c. bread flour, yeast, sugar and salt; mix
well. Heat milk, water and 1/4 c. oil until very warm (120-130x F). Add
to flour mixture. Add eggs. Blend at low speed until moistened; beat 3
minutes at medium speed. By hand, gradually stir in enough remaining flour
to make a soft dough. Cover; let rise in warm place about 30 minutes (15
minutes for Quick-Rise yeast).
Prepare Filling: Cream 1/4 c. butter; blend in powdered sugar. Stir in
pecans and pineapple.
On a lightly floured surface, roll dough to a 12" square. Spread Filling
over half the dough. Fold uncovered dough over Filling. Cut into 12
strips. Twist strips twice; loosely coil on greased cookie sheet, tucking
ends under. Cover; let rise in warm place about 50 minutes (30 minutes for
Quick-Rise yeast). Bake at 375x F for 15 minutes. Prepare Glaze: Combine
pineapple juice and sugar; brush rolls. Bake 5-7 minutes longer until
golden brown. Remove from cookie sheets; cool.
Holiday Variation: Use red and green candied pineapple.
Note: The ingredients in this recipe are proportioned for all automatic
bread machines using the "MANUAL" or "DOUGH" setting.
EAT-L DIGEST 11 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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