Name: Pineapple Sweet Rolls
Ingredients: 2 pk Active dry yeast; 1/2 c Warm water; 110 to 115 degre; 1 1/2 c Warm milk; 110 to 115 degree; 6 tb Butter; melted; 1 c Sugar; 1 ts Salt; 2 Eggs; beaten; 6 c All-purpose flour; to 6-1/2; 1 tb Butter; 1 tb All-purpose flour; 1/2 c Orange juice; 2 tb Grated orange peel; 8 oz Crushed pineapple; drained; 1/3 c Sugar; 1/8 ts Salt; 1/2 c Confectioner's sugar; 1 tb Orange juice

An additional impetus to our unity among diversity is that of the projected makeup of the future kingdom. It is glorious in its admixture of those from “every tribe and tongue and people and nation” (Rev. 5:11). We cannot, must not, live contrary to our final convergence in Christ. In the ugly old slavery of early America, the schizophrenia about this was incredible. There were blacks and whites who would not dream of worshipping as equals (though they were sometimes in the same building), yet at the same time would hold the doctrinal verity that all colors would be in heaven together some day. This was entirely incongruous. We are called to experience in this life as much of the spirit that will characterize us in the new earth as is possible. The ideal of heaven is always to be the pursuit of earthbound believers. “Your will be done, on earth as it is in heaven” (Matt. 6:10). We cannot pray for the Kingdom to come and not relish what that coming Kingdom means. Our community of believers is to be a living demonstration of the power of the cross and also of the purified Bride who awaits the wedding. We are denying our future calling to fail in this area. We are smearing our reputation and throwing dirt on our bridal gown.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Tasteofhome	30	servings

INGREDIENTS

2	pk	Active dry yeast
1/2	c	Warm water; 110 to 115 degre
1 1/2	c	Warm milk; 110 to 115 degree
6	tb	Butter; melted
1	c	Sugar
1	ts	Salt
2		Eggs; beaten
6	c	All-purpose flour; to 6-1/2
1	tb	Butter
1	tb	All-purpose flour
1/2	c	Orange juice
2	tb	Grated orange peel
8	oz	Crushed pineapple; drained
1/3	c	Sugar
1/8	ts	Salt
1/2	c	Confectioner's sugar
1	tb	Orange juice

INSTRUCTIONS

FILLING
GLAZE
Recipe by: Taste of Home April/May 1995 Dissolve yeast in water. Add 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. On a floured board,
knead until smooth and elastic, 6-8 minutes. Place in a greased bow; turn
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; bring to a boil, stirring constantly. Reduce heat; simmer 3-4
minutes or until thickened. Remove from heat; cool. Punch dough down;
divide in half. Roll each half into a 15x12" rectangle; spread with
filling. Roll up, jelly-roll style, starting with long side. Slice into 1"
rolls. Place with cut side down in two greased 13x9x2" baking pans. Cover
and let rise until doubled, about 1 hour. Bake at 350 degrees for 20-25
minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2
dozen. Per serving: 179 calories, 3.7 grams fat.
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous
rolls makes any breakfast a holiday!"
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.

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