“From the new collection of Red Star Quick-Rise yeast recipes”
2 packages Red Star Quick-Rise yeast
4 1/4 to 4 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1/2 cup milk
1/2 cup water
1/3 cup butter or margarine
1/4 cup butter or margarine
1 cup powdered sugar
1/2 cup finely chopped pecans
1/2 cup finely chopped candied pineapple
1/4 cup pineapple juice
3 tablespoons sugar
In a large mixer bowl, combine yeast, 2 cups flour, sugar, and salt. Mix well. Heat milk, water, and butter until warm (120 to 130-degrees). Add to flour mixture. Add eggs. Beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough. Cover; let rise in a warm place for 15 minutes.
Prepare Filling: Cream butter; blend in powdered sugar. Stir in pecans and pineapple.
Roll dough to 18×22-inch rectangle. Spread filling over half the dough lengthwise. Fold uncovered dough over the filling. Cut into 18 strips, twisting each strip 2 or 3 times. Loosely coil on a greased cookie sheet; tuck ends under. Cover; let rise in a warm place for about 30 minutes.
Bake 15 minutes at 375-degrees. Combine pineapple juice and sugar. Brush rolls. Bake 5-7 minutes longer until golden brown. Makes 18 rolls.
Holliday rolls: use red and green candied pineapple.