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.
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 SWEET ROLLS RECIPE
Provided by ksgroves
Number Of Ingredients 19
Steps:
- Dissolve yeast in water. Add milk, butter, sugar, salt, eggs, and 1 1/3 cups flour; beat 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. Meanwhile melt butter in a saucepan. Add the remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3 to 4 minutes or until thickened. Remove from the heat; cool. Punch dough down; divide in half. Roll each half into a 15-inch x 12-inch 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 13- inch x 9-inch x 2-inch baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2 1/2 dozen
LUCKY #13 SPRING ROLLS WITH PINEAPPLE DIPPING SAUCE
These little bites of heaven are full of veggies and, oh, so tasty. The dipping sauce is sweet yet with a hint of fire. These are way better than take out, and you can control the salt and the fire! Created for RSC#13 contest.
Provided by pamela t.
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
- Dice green onions (white and greens).
- Finely dice cilantro and garlic.
- For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
- Add soy, salt and pepper.
- Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
- Place about 2 T of meat mixture in the center of one egg roll wrapper.
- Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
- The egg roll wrapper package will have further instructions for folding.
- Keep unused wrappers under a damp paper towel while working or they may dry out.
- This makes about 14-18 spring rolls depending on how much meat you have added.
- Place 4 spring rolls in hot oil.
- Cook about 4 minutes per side watching them carefully. Do not burn.
- Drain on paper towels. Check inside one spring roll for doneness of meat.
- For sauce:.
- Drain pineapple well. reserve juice for another use.
- Using a food processor or mini-chopper, chop pineapple with cilantro.
- Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
- Add hot sauce ( I use Sriracha) and honey.
- Serve with spring rolls and garnish with cilantro sprigs.
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5/5 (5)Total Time 2 hrs 50 minsCategory Cinnamon RollsCalories 490 per serving
- Pour pineapple into a large strainer over a bowl. Press down on the pineapple to release all of the juice. Set pineapple aside.
- In a large heavy-bottomed saucepan, stir together the cornstarch, sugar and salt. Add a little bit of the pineapple juice and stir to ensure there are no lumps. Add remainder of juice and stir thoroughly.
- Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and continue stirring while the mixture simmers for 2 minutes.
- Remove from the heat, stir in reserved pineapple, vanilla and food coloring. Cool completely and store in the refrigerator until ready to use. The filling can be made up to a couple of days in advance.
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