Golden Pineapple Sweet Rolls

Golden Pineapple Sweet Rolls

1 cup cooked, mashed or pureed carrots

1/2 cup orange juice

3 tablespoons margarine or butter

3 3/4 to 4 1/4 cups Pillsbury's best all purpose flour or unbleached flour*

1/4 cup sugar

1 teaspoon salt

2 pkg. Fleishmann's active dry yeast

2 eggs

6 tablespoons margarine or butter

1 1/4 cup firmly packed brown sugar

15 1/4-oz. can (1 cup well drained) crushed pineapple

1/2 cup chopped nuts

In medium saucepan, heat first three ingredients until very warm

(120 to 130 F.). (lightly spoon flour into measuring cup; level off.)

in 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

remaining flour. cover; let rise in warm place until light and

doubled in size, 45 minutes.

In 13x9-inch pan, melt 1/4 cup margarine. sprinkle with 3/4 cup

brown sugar. spoon pineapple over brown sugar; sprinkle with nuts.

punch down dough. on floured surface, roll out dough to 15x10-inch

rectangle. spread with remaining 2 tablespoons margarine; sprinkle

with remaining 1/2 cup brown sugar. starting with longer side, roll

up tightly; seal edge. cut into fifteen 1-inch slices. place cut side

down in prepared pan. cover; let rise in warm place until light and

doubled in size, 30 minutes.

Heat oven to 375 F. bake 25 to 30 minutes or until golden brown.

immediately remove from pan. 15 rolls.

*if using Pillsbury's best self-rising flour, omit salt.