Recipe by Elizabeth Howell, Batavia, Ohio
First place and Best of Show, Yeast Breads (Rolls- Sweet), 2017
Baking temperature: 375 degrees
Baking time: 15-20 minutes
Yield: 12 sweet rolls
Ingredients
- 1 package active dry yeast
- ½ c warm water
- ½ c lukewarm milk (scalded then cooled)
- 1/3 c sugar
- 1/3 c butter
- 1 t salt
- 1 egg
- 3 ½ c flour
Filling and Glaze:
- 6 T melted butter
- 3 c powdered sugar
- 5 T pineapple juice
- 1 c shredded sweetened coconut
- 20 oz. can crushed pineapple
- ½ c chopped macadamia nuts
Instructions
- Dissolve yeast in warm water and set aside
- Heat milk until light film appears and remove from heat and let cool
- In large bowl, combine salt, sugar, egg, melted butter, yeast and milk
- Add 2 c flour. Beat until smooth
- Add 1 ½ c more flour and mix until dough is easy to handle
- Turn dour onto lightly floured surface and knead approximately 5 minutes until dough is smooth and elastic
- Place in greased bowl, greased side up and cover. Let rise until double in size, about an hour
- While waiting for dough to rise, prepare filling and glaze
- Blend 6 T melted butter, pineapple juice and powdered sugar for glaze/filling
- Punch down dough, roll into rectangle shape about ¼ to ½ thickness
- Spread thin layer of filling/glaze over dough, reserving remainder for glazing after rolls bake
- Sprinkle crushed pineapple followed by coconut on dough
- Roll jelly roll style and cut in 1 inch slices. Place on greased pan and let rise approximately 1 hour
- Bake in 375 degree oven for about 15-20 minutes until rolls are golden brown
- Let cool 15 minutes and spread glaze over top and garnish with chopped macadamia nuts