PINEAPPLE ROLLS
FOR FRIDAY’S LUNCHEON. Scald 1 cup milk, add 2 level tablespoons each sugar and butler and when lukewarm add loz. compressed yeast dissolved in ; cup warm water. Add 2 large well-beaten eggs, then add 5 level cups plain flour sifted with 1 level teaspoon salt. Knead well, cover and allow to stand until .double its bulk. Knead slightly, then roll out about a quarter of an inch thick. Drain a tin of crushed pineapple. Brush over dough with a little melted butter, sprinkle with a little brown sugar and a little cinnamon, spread over with pineapple, and roll up like a Swiss roll. Cut into slices about half an inch thick, and place on a greased oven tray cut side down. Cover once more and again allow to rise until double its bulk. Bake in a hot. oven for about 20 minutes. A sauce macle from the pineapple l syrup can be served with the rolls.
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Bibliographic details
Wairarapa Times-Age, 30 April 1940, Page 8
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158PINEAPPLE ROLLS Wairarapa Times-Age, 30 April 1940, Page 8
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