Saturday, February 23, 2013
Pineapple Sweet Rolls
Is anyone else out there dying for winter to end? I've had all I can take of being cold. When I get like this I always try to find some way to transport myself to warmer climates, even if it's only in my mind. So last week, I took a trip to the pineapple plantations of Hawaii with these sweet rolls.
These rolls are sweet and soft with just a touch of citrus that puts them over the top. I sat at our dining table, looking out the window as I ate one. All I saw in my mind were palm trees swaying in the breeze and waves lapping up on the shore of a white sandy beach. It almost made me forget that the white sand was actually four inches of new snow and the breeze was gale force winds. These were a great vacation, even if it was only for my taste buds.
Pineapple Sweet Rolls
Makes 24-30 rolls
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
6 tablespoons butter, melted
1 cup sugar
1 teaspoon salt
2 eggs, beaten
6 to 6-1/2 cups all-purpose flour
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup pineapple juice
2 tablespoons grated orange peel
1 can (8 ounces) crushed pineapple, drained
1/3 cup sugar
1/2 cup confectioners' sugar
1 tablespoon orange juice
In a large bowl, dissolve yeast in water. Add the 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.
Turn onto a floured surface, knead until smooth and elastic, 6-8 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. Stir in flour until smooth; gradually add pineapple juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15-in. x 12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Source: Adapted from Taste of Home