| 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.
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