Pineapple Rolls

These pineapple rolls are a wonderful addition to any brunch. They also are delicious cut in half, spread with butter and grilled!

Dough:

• 2 tablespoons instant yeast
• 2 cups scalded milk
• 1/2 cup sugar
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 1 teaspoon salt
• 7 to 8 cups of flour

Filling:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup crushed pineapple, drained
• 1/2 cup pineapple juice, which you just drained from the can
• 1/3 cup sugar
• 1/4 teaspoon salt

Glaze:

• 1 1/2 cups icing(powdered) sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla

To make the dough:

1. Scald milk, add sugar, butter and salt. Cool to lukewarm and add eggs which have been whisked.
2. Mix in 4 cups of flour with the yeast. Stir in remaining flour one cup at a time to form a soft dough. Knead until smooth and elastic.
3. Cover and let rise until doubled for about 1 hour.

For filling:

1. Melt butter in saucepan, stir in flour till smooth.
2. Add the pineapple juice, crushed pineapple, suagr and salt.
3. Bring to boil and cook for over medium heat until thickened. Remove from heat and cool.

Preparing Rolls:

1. When dough has risen, punch down and turn onto a lightly floured surface. Roll into a 24"x 12" rectangle.
2. Spread filling within 1/2" of edges. Roll up jelly roll style, starting with long edge, pinch seam to seal.
3. Cut into 16 pieces. Place close together in two 9" by 13" greased baking pans.
4. Bake at 350º for 35 minutes or until golden. Remove from pans and cool.
5. While still warm drizzle with glaze.

Some of you have been asking about letting the pineapple rolls rise before baking. I don't but I'm sure it's okay if you do.

I will also add that you could stir in the flour a cup at a time. That way you don't use any more flour than necessary.

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