Pineapple Sweet Rolls Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 tablespoon plus 1/4 cup sugar, divided
• 1 cup warm milk (110° to 115°)
• 1/2 cup butter, melted, divided
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 5 to 5-1/2 cups all-purpose flour
• TOPPING:
• 1-1/2 teaspoons cornstarch
• 1 can (8 ounces) crushed pineapple, undrained
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat 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 until doubled, about 45 minutes.
• Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12-in. x 8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal.
• Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise until doubled, about 30 minutes.
• Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat.
• Place a teaspoonful of filling in the center of each roll. Bake at 425° for 12-16 minutes or until golden brown. Remove from pans to wire racks.
• For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls. Yield: 2 dozen.

Pineapple Sweet Rolls published in Best of Country Breads , p86