You will notice that each of the design team at Prickley Pear RubberStamps is trying to share something with a holiday theme about themselves
during the month of December. Today was
my day so since I don’t do a lot of Christmas decorating, I thought I would
focus on what I remember most about my family during the holidays. Christmas with my grandparents was always
about food. That is where I got my love
of baking and trying new recipes. My
grandparents lived in a small farm community and I will always love the
friendship among neighbors, friends and families.
Today I share a recipe from my grandmother that I absolutely love. They are pineapple rolls and are
delicious. My grandmother used to take
these rolls everywhere.
delicious. My grandmother used to take
these rolls everywhere.
Pineapple Rolls
3-3 ½ cups all purpose flour
¼ cup sugar
1 teaspoon salt
1 pkg. active dry yeast
½ cup water
½ cup milk
¼ cup butter
1 egg
Filling:
1-8 oz. can crushed pineapple
1-8 oz. can crushed pineapple
2 T. Cornstarch
1/3 cup sugar
Glaze:
1 cup powdered sugar
1 cup powdered sugar
2 T. butter
1 T. milk
1 teaspoon vanilla
In small pan, cook pineapple, cornstarch and sugar until thick. This could take 10-15 minutes. Let cool.
In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well.
In small saucepan, heat water, milk and ¼ cup butter until very warm
(120 to 130 degrees) Add warm liquid and
egg to flour mixture. Blend at low speed
until moistened; beat 3 minutes at
medium speed. By hand, stir in an
additional 1 1/2 cup flour until dough
pulls cleanly away from sides of bowl.
In small saucepan, heat water, milk and ¼ cup butter until very warm
(120 to 130 degrees) Add warm liquid and
egg to flour mixture. Blend at low speed
until moistened; beat 3 minutes at
medium speed. By hand, stir in an
additional 1 1/2 cup flour until dough
pulls cleanly away from sides of bowl.
On floured surface, knead in 1 ¼ -1 ½ cups flour until dough is smooth
and elastic, about 8-10 minutes. Place
dough in greased bowl; cover loosely
with plastic wrap and cloth towel. Let
rise in warm place (80 to 85 degrees) until light and doubled in size, about
45-60 minutes.
and elastic, about 8-10 minutes. Place
dough in greased bowl; cover loosely
with plastic wrap and cloth towel. Let
rise in warm place (80 to 85 degrees) until light and doubled in size, about
45-60 minutes.
Punch down dough several times to remove all air bubbles. On a
lightly floured surface, roll out dough into 18 x 12 rectangle. Spread with cooled pineapple mixture. Starting with 18 inch side, roll up tightly,
pressing edges to seal. Cut into 18
slices, place slices, cut side down, in greased pan. Cover, let rise in warm place until light and
doubled in size, about 35-45 minutes.
lightly floured surface, roll out dough into 18 x 12 rectangle. Spread with cooled pineapple mixture. Starting with 18 inch side, roll up tightly,
pressing edges to seal. Cut into 18
slices, place slices, cut side down, in greased pan. Cover, let rise in warm place until light and
doubled in size, about 35-45 minutes.
Heat oven to 375 degrees.
Uncover dough. Bake 20-25 minutes
or until golden brown. In small bowl,
blend powdered sugar, butter, milk and vanilla for desired drizzling
consistency. Drizzle over warm
rolls. Serve warm.
Uncover dough. Bake 20-25 minutes
or until golden brown. In small bowl,
blend powdered sugar, butter, milk and vanilla for desired drizzling
consistency. Drizzle over warm
rolls. Serve warm.
Hope you enjoy this recipe as much as I do.
Merry Christmas to All.
Comments
3 responses to “Tracie’s Holiday Post~”
Your family Christmas memories sound very like mine Tracy and I fully intend trying out this recipe, it's sounds delicious.
B x
MMMMMMMM – totally want to try this! 🙂 Thanks for sharing.
Ymmmm! These look so good! I think I will have to try this recipe. I am sure my boys will enjoy them! Thanks for sharing the recipe.