Ingredients
| 2 pkg. | active dry yeast | | 1/2 cup | warm water (110-115°F) | | 1-1/2 cup | warm milk (110-115°F) | | 6 tbsp. | butter, melted | | 1 cup | sugar | | 1 tsp. | salt | | 2 | eggs, beaten | | 6 to 6-1/2 cups | all-purpose flour |
Filling
| 1 tbsp. | butter | | 1 tbsp. | all-purpose flour | | 1/2 cup | orange juice | | 2 tbsp. | grated orange peel | | 1 can (8 oz.) | crushed pineapple, drained | | 1/3 cup | sugar | | 1/8 tsp. | salt |
Glaze
| 1/2 cup | confectioners' sugar | | 1 tbsp. | orange juice |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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-inch rolls. Place with cut side down in two greased 13x9x2 baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350°F for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.
Similar Recipes
pineapple roll, roll