- 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
- 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
- 1 1/2 cups icing(powdered) sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Scald milk, add sugar, butter and salt. Cool to lukewarm and add eggs which have been whisked.
- 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.
- Cover and let rise until doubled for about 1 hour.
- Melt butter in saucepan, stir in flour till smooth.
- Add the pineapple juice, crushed pineapple, suagr and salt.
- Bring to boil and cook for over medium heat until thickened. Remove from heat and cool.
- When dough has risen, punch down and turn onto a lightly floured surface. Roll into a 24"x 12" rectangle.
- Spread filling within 1/2" of edges. Roll up jelly roll style, starting with long edge, pinch seam to seal.
- Cut into 16 pieces. Place close together in two 9" by 13" greased baking pans.
- Bake at 350º for 35 minutes or until golden. Remove from pans and cool.
- 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.