Prep 1 hr 30 mins
Cook 20 mins
Tastes as good as it sounds.
- 1 (20 ounce) can crushed pineapple, 1/2 c. reserved,drained for glaze
- 2 packages active dry yeast
- 1⁄3 cup lukewarm water
- 1⁄3 cup lukewarm pineapple syrup
- 3 eggs, lightly beaten
- 1⁄3 cup sugar
- 1⁄2 cup shortening, melted
- 1 teaspoon salt
- 1⁄2 teaspoon mace
- 5 cups all-purpose flour, sifted
- 1⁄3 cup currants
- 1⁄3 cup citron, finely chopped
- melted butter
- 1 3⁄4 cups powdered sugar, sifted
- Drain pineapple well, pressing out and reserving syrup.
- Set aside 1/2 c. drained pineapple for glaze.
- Soften yeast in lukewarm waster and 1/3 cup pineapple syrup.
- Combine eggs, sugar, melted shortening, salt and mace.
- Stir in 1/2 c.flour, then add yeast mixture and beat well.
- Stir in currants, citron and remaining drained pineapple.
- Beat in remaining flour, reserving about 1/2 cup for kneading,to form a moderately soft dough.
- Turn dough out onto lightly floured board.
- Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up.
- Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours).
- Punch down, then divide evenly into 24 pieces.
- Shape into buns and place about 2" apart on greased baking sheets.
- Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour).
- With sharp razor blade or scissors, cut a ¼" deep cross in the top of each bun.
- Bake in center of 350F oven about 20 minutes.
- When cool, frost with Pineapple Glaze.
- Makes 2 dozen buns.
I did this in my bread machine and almost (but not quite) swamped it. Had to use a little extra flour, probably I didn't squeeze out enough liquid from the pineapple, and I used mixed candied fruit instead of citron, but that's all the changes I made. The rolls were spectacular! I can't say enough about how good they were. Now the last one is gone, so I'll have to make more! This will be a year-round recipe.