jumbo pineapple yeast rolls

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Servs: 15  Prep: 30m  Cook: 35m  

"Believe it or not, these big breakfast treats will fit right into a light eating plan. 'A friend gave me the recipe for these yummy yeast rolls,' notes Pat Walter of Pine island, Minnesota. I sometimes use the pineapple filling as a dressing for fruit salad, too. Delicious!'"

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•   FILLING: FILLING:
•   GLAZE: GLAZE:
•   1 tablespoon grated orange peel 1 tablespoon grated orange peel
•   2 cups warm fat free milk (110 to 115 degrees F) 2 cups warm fat free milk (110 to 115 degrees F)
•   1/3 cup sugar 1/3 cup sugar
•   6 tablespoons butter or margarine, softened 6 tablespoons butter or margarine, softened
•   7 cups all-purpose flour 7 cups all-purpose flour
•   1 tablespoon butter or stick margarine 1 tablespoon butter or stick margarine
•   1/2 cup orange juice 1/2 cup orange juice
•   1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
•   15 maraschino cherries 15 maraschino cherries
•   1 teaspoon salt 1 teaspoon salt
•   2 eggs 2 eggs
•   2 tablespoons fat-free milk 2 tablespoons fat-free milk
•   1/4 teaspoon salt 1/4 teaspoon salt
•   1 (8 ounce) can unsweetened crushed pineapple, drained 1 (8 ounce) can unsweetened crushed pineapple, drained
•   1 cup sugar, divided 1 cup sugar, divided
•   2 (.25 ounce) packages active dry yeast 2 (.25 ounce) packages active dry yeast
•   1 1/2 cups confectioners' sugar 1 1/2 cups confectioners' sugar
•   1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Instructions

1. 1. 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.
   2. 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.
   3. 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.
   4. 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.

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