Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 cup cooked, mashed OR pureed carrots
- 1/2 cup orange juice
- 9 Tablespoons butter OR margarine, divided
- 3-3/4 to 4-1/4 cups all purpose flour, divided
- 1/4 cup sugar
- 1 teaspoon salt
- 2 packages active dry yeast
- 2 eggs
- 1-1/4 cups firmly packed brown sugar
- 15-1/4 oz. can (1 cup) well drained crushed pineapple
- chopped nuts (optional)
From: Jean Washburn, of Hartford, WI
Makes: 15 rolls
In a medium saucepan, heat carrots, orange juice and 3 tablespoons of butter until very warm (120 to 130 degrees).
Lightly spoon flour into measuring cup; level off.
In a large bowl, combine warm liquid, 1-1/2 cups flour, sugar, salt, yeast and eggs. Beat 4 minutes at medium speed.
By hand, stir in 2-14 to 2-3/4 cups flour.
Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80 to 85 degrees) until light and doubled in size, 45 minutes.
In a 9 x 13 inch pan, melt 1/4 cup butter, sprnkle with 3/4 cup brown sugar.
Spoon the pineapple over the brown sugar. Sprinkle with nuts next.
Punch down the dough. On a floured surface, roll out dough to 15 x 10 inch rectangle.
Spread with remaining 2 tablespoons butter, sprinkle with 1/2 cup brown sugar.
Starting with longer side, roll up tightly; seal edge.
Cut it into fifteen 1 inch slices. Place them cut side down in prepared pan. Cover and let rise in warm place until light and doubled in size, about 30 minutes.
Heat oven to 375 degrees. Bake 25 to 30 minutes or until golden brown.
Immediately remove from pan. Serve warm.
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