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Jumbo Pineapple Yeast Rolls

2 packages (1/4 ounce each) active dry yeast
2 cups warm fat-free milk (110° to 115°), divided
1 cup sugar, divided
2 eggs
6 tablespoons butter or stick margarine, softened
1 teaspoon salt
7 to 8 cups all-purpose flour
FILLING:
1 tablespoon butter or stick margarine
1 tablespoon all-purpose flour
1/2 cup orange juice
1 can (8 ounces) unsweetened crushed 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 fat-free milk
1/4 teaspoon vanilla extract

Printed from tasteofhome.com Nov 19, 2008

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Jumbo Pineapple Yeast Rolls cont.

In a large mixing bowl, dissolve yeast in 1/2 cup warm milk. Stir in 1 tablespoon
sugar; let stand for 5 minutes. Add the eggs, butter, salt, and remaining milk
and sugar. Beat in 4 cups flour until smooth. Stir in enough remaining flour to
form a soft dough. Turn onto a floured surface; knead until smooth and elastic,
about 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. For filling, melt butter
in a small saucepan. Stir in flour until smooth. Add the orange juice, pineapple,
sugar, orange peel and salt. Bring to a boil; cook and stir over medium heat for
2 minutes or until thickened. Remove from the heat; cool. Punch dough down.
Turn onto a lightly floured surface. Roll out into a 24-in. x 12-in. rectangle.
Spread filling 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 15 slices. Place cut side
down in a 13-in. x 9-in. baking pan and a 9-in. square baking pan coated with
cooking spray. Top each roll with a cherry. Bake at 350° for 35-40 minutes
or until golden. Remove from pans to wire racks to cool. Combine glaze
ingredients; drizzle over rolls.

Yield: 15 rolls.