Jumbo Pineapple Yeast Rolls

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 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
• 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
• 1 1/2 cups confectioners' sugar
• 2 tablespoons nonfat milk
• 1/4 teaspoon vanilla extract

Recipe

• 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.