PINEAPPLE SWEET ROLLS
Pat Walter of Pine Island, Minnesota relates, "A pan of these marvelous rolls makes any breakfast a holiday!"
Provided by Taste of Home
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
JUMBO APPLE CINNAMON ROLLS
Something I always wanted to try to make was cinnamon rolls. I'm always turned off by the ones made at various places because they are either swimming in some sort of buttery cinnamon goo, or they have icing poured all over them. That's just too much sweet for me.. So in my hunt to find a decent recipe- I ended up coming up with this.. The apple parts were add in honor of my husband..
Provided by Pajene
Categories Breakfast
Time 5h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 19
Steps:
- Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
- In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
- Stir in yeast mixture.
- Beat in the eggs.
- Add flour gradually; 1 cup at a time- keep batter smooth.
- Knead the dough.
- Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
- While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
- In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
- To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
- Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
- Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
- Roll out your dough into a large rectangle.
- Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
- Now starting at the opposite side, carefully begin to roll your dough.
- Use a little bit of water to seal the ending side.
- Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
- Place slices swirled side facing up in greased and floured cake pan.
- Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
- Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
- Bake at 350°F about 45 or until done - edges should be a golden brown.
- ENJOY!
Nutrition Facts : Calories 323.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 48.8, Sodium 66.2, Carbohydrate 56.2, Fiber 2.9, Sugar 14.6, Protein 7.5
PINEAPPLE CHEESE ROLL
Make and share this Pineapple Cheese Roll recipe from Food.com.
Provided by Leta8076
Categories Spreads
Time 15m
Yield 1 log
Number Of Ingredients 6
Steps:
- Be sure all the juice is squeezed out of the pineapple, then combine the pineapple with the cream cheese, onions, minced green pepper and seasoned salt.
- Mix well.
- Refrigerate at least 4 hours or overnight.
- Shape into a log and roll in the chopped pecans.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 1700.6, Fat 157.8, SaturatedFat 56.6, Cholesterol 249.5, Sodium 676.8, Carbohydrate 61.6, Fiber 13.3, Sugar 40.8, Protein 28.7
HAWAIIAN BREAD ROLLS
Make and share this Hawaiian Bread Rolls recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Proof yeast in water.
- Add sugar; mix in egg; add melted butter.
- Add pineapple juice.
- Add salt to flour.
- Add flour to sugar mixture.
- Knead for 10 minutes.
- Let rise until doubled.
- Make into rolls.
- Let rise until doubled. I used an 8 inch pan.
- Bake at 350 degrees Fahrenheit for 30 to 40 minutes until done (browned).
Nutrition Facts : Calories 224.7, Fat 4.7, SaturatedFat 2.6, Cholesterol 25.7, Sodium 235.4, Carbohydrate 39.9, Fiber 1.4, Sugar 7.5, Protein 5.3
SWEET PINEAPPLE ROLLS
There's no cinnamon here, just sweet rolls filled with homemade pineapple curd! You'll use about a cup of curd in the rolls, plus a little in the glaze. Serve remaining curd alongside the rolls, or use on toast.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h10m
Yield 12
Number Of Ingredients 22
Steps:
- Combine pineapple, egg yolks, sugar, lemon juice, cornstarch, and salt in a blender; blend until smooth.
- Pour into a saucepan and bring to a simmer over medium heat, whisking constantly. Cook and stir until curd thickens, 3 to 5 minutes.
- Remove from heat and whisk in butter until fully incorporated. Transfer to a small bowl, cover with plastic wrap, and chill until set, 2 to 3 hours.
- Start the dough after the curd has been chilling for 1 hour. Pour milk and pineapple juice into a microwave-safe glass measuring cup. Warm for 30 seconds in the microwave. Stir in yeast until dissolved. Let stand until foamy, about 5 minutes.
- Stir egg, sugar, and lemon zest into the yeast mixture. Pour into the bowl of a stand mixer fitted with the dough hook attachment. Add all-purpose flour, whole wheat flour, and salt. Mix until dough comes together. Add butter gradually, with the mixer running, until it is fully incorporated into into the dough. Knead until dough leaves the sides of the bowl and looks smooth, 5 to 10 minutes.
- Lift dough out of the bowl and spray the bowl with cooking spray. Return dough to the bowl and turn to coat. Cover the bowl with a clean dish towel and let dough rise until almost doubled, about 1 hour.
- Place a baking sheet in the refrigerator.
- Turn the dough out onto a silicone baking mat and roll into a 12x15-inch rectangle. Slide the mat onto the cold baking sheet and return to the refrigerator for 15 minutes. This will make the dough easier to roll and cut.
- Spread a thin layer of pineapple curd evenly over the dough, leaving a 1/2-inch border on 3 sides. Roll up lengthwise starting from the edge closest to you. Use a sharp or serrated knife to cut the log into 12 even pieces.
- Grease a 9x13-inch baking pan and arrange rolls in the pan, spacing them out slightly. Cover loosely and let rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C) near the end of the second rise.
- Uncover the rolls and bake in the preheated oven until light golden, about 25 minutes.
- Meanwhile, stir confectioners' sugar, milk, 1 tablespoon pineapple curd, lemon juice, and salt together for the glaze. Add milk if glaze is too thick. Drizzle glaze over the warm rolls.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 46.2 g, Cholesterol 66.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.3 g, Sodium 120.3 mg, Sugar 18.7 g
PINEAPPLE JELLY ROLL
Make and share this Pineapple Jelly Roll recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line an 11 x 15 jellyroll pan with wax paper, then grease well.
- Preheat oven to 375°F.
- Mix sugar and pineapple juice together; set aside.
- Beat egg whites until stiff, but not dry; set aside.
- Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
- Sift flour, baking powder and salt.
- Fold gently into egg mixture.
- Add vanilla extract; fold in gently.
- Pour into prepared jelly roll pan.
- Bake for 12 minutes or until cake springs back when lightly touched.
- Turn out onto a damp cloth.
- Strip off paper; cut crisp edges.
- Spread with filling and roll.
- Filling: In saucepan put pineapple, sugar and liquid.
- Bring to boiling point.
- Dissolve cornstarch in small amount of cold water.
- Add to hot pineapple mixture.
- Cook until smooth and thickened, stirring constantly.
- Cool and spread on unrolled cake and re-roll.
- Sprinkle top of roll with confectioners' sugar.
Nutrition Facts : Calories 263.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 145.4, Carbohydrate 57.8, Fiber 0.7, Sugar 43.3, Protein 4.2
JUMBO SHRIMP ROLLS WITH A SWEET SOY SAUCE
These crisp, golden-fried little mouthfuls are packed with flavor and served with a hot-and-sweet soy dip -- perfect to stimulate appetites at the start of a meal, or as a tasty hot snack.
Provided by CHILI SPICE
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
- To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
- Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.
- Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.
- Serve with the dip.
- TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.
Nutrition Facts : Calories 233.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 173.1, Sodium 1368.4, Carbohydrate 22.3, Fiber 0.8, Sugar 1.8, Protein 28.7
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