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
Filling:
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
Glaze:
1/2 c Confectioner's sugar
1 tb Orange juice
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!"
