Jumbo Pineapple Yeast Rolls Recipes

JUMBO PINEAPPLE YEAST ROLLS

Steps:

• In a large 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 zest 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 24x12-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 13x9-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.

PINEAPPLE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the 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. , Turn onto a floured surface, knead until smooth and elastic, 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. , Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add orange juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15x12-in. rectangle. Spread filling evenly 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 1-in. rolls. Place with cut side down into two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

JUMBO PINEAPPLE YEAST ROLLS

Steps:

• 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. x 2-in. baking pan and a 9-in. square baking pan coated with nonstick cooking spray. Top each roll with a cherry.
• Bake at 350 degrees F for 35-40 minutes or until golden. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over rolls.

JUMBO PINEAPPLE YEAST ROLLS

Steps:

• Dissolve yeast in a large bowl with 1/2 cup warm milk.
• Stir in 1 tblsp. sugar and let stand for 5 minutes.
• Add the eggs, butter, remaining milk and sugar.
• Beat in 4 cups of flour until smooth.
• Stir in enough remaining flour to form a soft dough.
• On a floured surface, knead dough 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).
• Melt butter in a small saucepan.
• Stir in flour until smooth.
• Add orange juice, pineapple, sugar, orange peel and salt.
• Bring to a boil.
• Reduce heat and cook over medium heat for 2 minutes or until thickened.
• Remove from heat and cool.
• Punch down dough and place on floured surface.
• Roll out to a 24" X 12" rectangle.
• Spread filling over dough to within 1/2" of edges.
• Roll up jelly-roll style.
• Pinch seam to seal.
• 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.
• Top each roll with a cherry.
• Bake at 350 degrees for 35-40 minutes or until golden.
• Remove and place on wire racks to cool.
• Combine the glaze ingredients and drizzle over rolls.