Jumbo Pineapple Yeast Rolls

Submitted by BeansnRice

"Posted for safe keeping."

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 15

ingredients

• 2 (1/4 ounce) packages active dry yeast
• 2 cups nonfat milk
• 1 cup sugar, divided
• 2 eggs
• 6 tablespoons butter, softened
• 1 teaspoon salt
• 8 cups all-purpose flour

• FILLING

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1⁄2 cup orange juice
• 8 ounces unsweetened crushed canned pineapple, drained
• 1⁄3 cup sugar
• 1 tablespoon grated orange peel
• 1⁄4 teaspoon salt
• 15 maraschino cherries

• GLAZE

• 1 1⁄2 cups confectioners' sugar
• 2 tablespoons nonfat milk
• 1⁄4 teaspoon vanilla extract

directions

1. Dissolve yeast in a large bowl with 1/2 cup warm milk.
2. Stir in 1 tblsp. sugar and let stand for 5 minutes.
3. Add the eggs, butter, remaining milk and sugar.
4. Beat in 4 cups of flour until smooth.
5. Stir in enough remaining flour to form a soft dough.
6. On a floured surface, knead dough until smooth and elastic (about 6-8 minutes).
7. Place in a greased bowl, turning once to grease top.
8. Cover and let rise in a warm place until doubled (about 1 hour).
9. Melt butter in a small saucepan.
10. Stir in flour until smooth.
11. Add orange juice, pineapple, sugar, orange peel and salt.
12. Bring to a boil.
13. Reduce heat and cook over medium heat for 2 minutes or until thickened.
14. Remove from heat and cool.
15. Punch down dough and place on floured surface.
16. Roll out to a 24" X 12" rectangle.
17. Spread filling over dough to within 1/2" of edges.
18. Roll up jelly-roll style.
19. Pinch seam to seal.
20. Cut into 15 slices and place cut side down in a 13" X 9" X 2" baking pan and a 9" sqaure baking pan coated with non-stick cooking spray.
21. Top each roll with a cherry.
22. Bake at 350 degrees for 35-40 minutes or until golden.
23. Remove and place on wire racks to cool.
24. Combine the glaze ingredients and drizzle over rolls.