DANISH PINEAPPLE ROLLS

1 package active dry yeast
1/4 cup warm water
1/2 cup scalded milk, cooled
1/4 cup sugar
3 tablespoons softened butter
1 teaspoon salt
1 egg
3 1/2 to 3 3/4 cups sifted all-purpose flour
softened butter
1 (12 oz.) can Solo Pineapple filling
Confectioner's Sugar Icing (confectioner's sugar mixed with a small amount of milk)

Dissolve yeast in warm water. Stir in milk, sugar, butter, salt and egg. Add 1 cup flour and beat until smooth. Add 2 1/2 to 2 3/4 cups flour to make a soft dough. Turn out on a lightly floured surface and knead until smooth and satiny. Place in a greased bowl. Cover. Let rise until double.

Roll 1/2 inch thick on lightly floured board. Spread with 2 tablespoons soft butter, fold in half. Pinch edges of dough together, roll 1/2 inch thick. Brush with 2 tablespoons butter, roll again 1/2 inch thick. Cut in 2 1/2 inch circles, place on greased cookie sheet. Cover, let rise until double.

Depress center. Fill with Solo Pineapple filling.

Bake in a hot oven (400 degrees F) about 15 minutes.

Drizzle with Confectioners’ Sugar Icing.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Solo Cake and Pastry Fillings Cookbook, Sokol & Company, not dated